Description
This classic American beef stew is slow-cooked to perfection in a crockpot, featuring tender beef stew meat, hearty Yukon Gold potatoes, and sweet carrots in a rich, flavorful broth thickened with a cornstarch slurry. Perfect for a comforting dinner, this recipe incorporates a quick sear of the meat for added depth of flavor and uses wholesome ingredients with simple seasonings to create a satisfying and wholesome meal.
Ingredients
Units
Scale
Meat and Coating
- 2 lbs Beef Stew Meat
- 1 cup All Purpose Flour
- Garlic and Herb Blend (to taste)
- Salt (to taste)
- Pepper (to taste)
Vegetables and Broth
- 1 Yellow Onion, Diced
- 5-6 Minced Garlic Cloves
- 2 lbs Yukon Gold Potatoes, chopped
- 1 lb Carrots, sliced
- 6 cups Beef Broth
- 1/2 cup Beef Broth (for cooking onions)
- 1/2 tsp Dried Thyme
- 3 Bay Leaves
Fats and Thickeners
- 1/2 cup Vegetable Oil for frying
- 1 tbsp Butter
- 3 tbsp Corn Starch
- 3 tbsp Water (to make slurry with cornstarch)
Instructions
- Season the meat: Season the beef stew meat with the garlic and herb blend, salt, and pepper to infuse flavor before coating.
- Coat with seasoned flour: Mix the same spices into the all-purpose flour, then thoroughly coat the seasoned beef pieces to help form a flavorful crust when browned.
- Brown the meat: Heat about 1/2 cup vegetable oil in a skillet over medium-high heat. Brown the coated beef stew meat on both sides without overcrowding the pan – work in batches if necessary. Transfer browned meat to the crockpot.
- Sauté aromatics: In the same skillet, add butter and scrape up browned bits from the pan using a wooden spoon or spatula to preserve flavor. Add diced onion and 1/2 cup beef broth, stirring and cooking for a few minutes until onions soften.
- Add garlic: Stir in minced garlic and cook for about 5 more minutes to develop aroma and depth.
- Combine ingredients in crockpot: Pour the onion and garlic mixture over the browned beef in the crockpot. Add chopped Yukon Gold potatoes, sliced carrots, and the remaining 6 cups of beef broth. Season additionally with salt, pepper, and dried thyme, then mix gently. Place 3 bay leaves on top.
- Slow cook the stew: Cook on high for 7-9 hours or on low for 5-7 hours until the meat is tender and flavors meld beautifully.
- Thicken the stew: Once cooking is complete, stir in a slurry made from 3 tablespoons cornstarch and 3 tablespoons water into the crockpot. Let it simmer for about 10 minutes to thicken the broth. Adjust salt and pepper to taste.
Notes
- Browning the meat before slow cooking enhances the stew’s depth of flavor but can be skipped to save time.
- Use Yukon Gold potatoes as they hold their shape well during slow cooking.
- The cornstarch slurry should be added at the end of cooking to avoid over-thickening.
- Stir occasionally after adding the slurry to prevent lumps.
- Remove bay leaves before serving.
- This stew tastes even better the next day as flavors continue to develop.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
