Description
This hearty American Beef Stew recipe is slow-cooked to perfection in a crockpot, featuring tender browned beef, Yukon Gold potatoes, carrots, and a rich savory broth thickened with a cornstarch slurry. Perfect for a comforting dinner, it combines robust seasoning and slow cooking to meld flavors in a simple yet satisfying way.
Ingredients
Units
Scale
Beef and Coating
- 2 lbs Beef Stew Meat
- 1 cup All Purpose Flour
- Garlic and Herb Blend (to season meat and flour)
- Salt (to season meat, flour and stew)
- Pepper (to season meat, flour and stew)
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 sautéing onions)
- 1/2 tsp Dried Thyme
- 3 Bay Leaves
Fats and Thickening
- 1/2 cup Vegetable Oil (for frying)
- 1 tbsp Butter
- 3 tbsp Corn Starch
- 3 tbsp Water (for cornstarch slurry)
Instructions
- Season the Meat: Generously season the beef stew meat with garlic and herb blend, salt, and pepper to impart rich flavor.
- Coat with Flour: Season the all-purpose flour with the same spices and dredge the beef pieces in it to create a flavorful crust upon browning.
- Browning the Meat: Heat about 1/2 cup vegetable oil in a skillet over medium-high heat. Brown the coated beef in batches to avoid overcrowding, cooking just until both sides are golden brown. Transfer all browned meat to the crockpot.
- Prep the Aromatics: In the same skillet, add 1 tablespoon butter and deglaze by scraping up all brown bits stuck to the pan; these add significant flavor. Add the diced onion and 1/2 cup beef broth, then cook until onions soften, approximately 3–5 minutes. Add minced garlic and cook for about 5 more minutes until fragrant.
- Add to Crockpot: Pour the onion and garlic mixture over the browned beef in the crockpot. Add chopped Yukon Gold potatoes, sliced carrots, the remaining 6 cups of beef broth, dried thyme, salt, and pepper. Stir gently to mix the ingredients evenly, then place 3 bay leaves on top.
- Slow Cook: Cover and cook on high for 5–7 hours or on low for 7–9 hours until the beef is tender and vegetables are cooked through.
- Thicken the Stew: Mix 3 tablespoons cornstarch with 3 tablespoons water to create a slurry. Stir the slurry into the stew in the crockpot and let it simmer for an additional 10 minutes to thicken the broth. Adjust salt and pepper to taste before serving.
Notes
- Do not skip browning the beef; it locks in flavor and adds richness to the stew.
- Use Yukon Gold potatoes for their creamy texture that holds well during slow cooking.
- Deglazing the pan after browning adds depth to the stew’s flavor.
- For thicker stew consistency, you can increase cornstarch slightly but avoid over-thickening.
- Bay leaves should be removed before serving as they are not edible.
- Cooking times may vary based on your slow cooker model; check meat tenderness before serving.
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
