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best crockpot beef stew recipe
- Total Time: 510 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This set-it-and-forget-it slow cooker beef stew features tender beef and vegetables in a savory broth, enhanced by a smoky red pepper swirl added right before serving.
Ingredients
- 1 kg (2.2 lbs) beef chuck, trimmed and cubed (1 inch)
- 30 ml (2 tbsp) olive oil, divided
- 2 medium yellow onions, chopped
- 4 medium carrots, cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 4 cloves garlic, minced
- 60 g (4 tbsp) tomato paste
- 15 g (1 tbsp) sweet smoked paprika
- 5 ml (1 tsp) dried thyme
- 2 whole bay leaves
- 700 ml (3 cups) beef broth
- 700 g (1.5 lbs) Yukon Gold or red potatoes, cut into 1-inch cubes
- 7.5 ml (1.5 tsp) salt and 2.5 ml (0.5 tsp) black pepper, or to taste
- 30 g (2 tbsp) cornstarch mixed with 60 ml (4 tbsp) cold water
- 200 g (7 oz) roasted red peppers, drained
- 5 g (1 tsp) sweet smoked paprika (for swirl)
- 15 ml (1 tbsp) fresh lemon juice (for swirl)
- 15 ml (1 tbsp) olive oil (for swirl)
- 30 ml (2 tbsp) water (for swirl)
- 30 ml (2 tbsp) fresh flat-leaf parsley, chopped (for garnish)
Instructions
- Sear the Beef: Pat beef cubes completely dry and season with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear beef in batches for 3-4 minutes per side until browned. Transfer seared beef to the crockpot.
- Sauté Aromatics: Add the remaining 1 tbsp olive oil to the skillet along with chopped onions, carrots, and celery. Sauté for 5-7 minutes until softened, scraping up any browned bits from the pan. Add minced garlic, tomato paste, 1 tbsp paprika, and dried thyme, cooking for 2 minutes more until fragrant. Transfer sautéed vegetables to the crockpot with the beef.
- Slow Cook the Stew: Add bay leaves, beef broth, and potatoes to the crockpot. Stir gently to combine. Cover and cook on LOW heat for 7-8 hours (or HIGH for 3-4 hours) until the beef is fork-tender.
- Prepare Red Pepper Swirl: While the stew cooks, combine roasted red peppers, 1 tsp smoked paprika, lemon juice, 1 tbsp olive oil, and water in a blender. Process until smooth and creamy. Adjust consistency if needed and set aside.
- Thicken the Stew: Once beef is tender, remove and discard the bay leaves. Whisk together cornstarch and cold water to form a smooth slurry. Pour slurry into the hot stew and stir to combine. Cook for an additional 15-30 minutes, or until the stew has thickened to your desired consistency.
- Serve and Garnish: Ladle the thick beef stew into bowls. Drizzle with the red pepper swirl and garnish with fresh parsley before serving immediately.
Notes
To achieve a richer flavor, pat the beef completely dry before searing; this develops a dark caramelized crust (the Maillard reaction). Avoid removing the lid during slow cooking, as this releases heat and moisture. For best results, use Yukon Gold potatoes, which hold their shape better than Russets during long cooking times. Season generously before searing and again before serving.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main dish
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 12 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 110 mg