🥩 Thick & Cozy Crock Pot Beef Stew
🛒 Ingredients (Serves 4–6)
2 lbs beef chuck, cut into 1½-inch cubes
3 tbsp olive oil (for browning)
4 cups beef broth
3 tbsp tomato paste
3 tbsp Worcestershire sauce
1 large onion, chopped
4 carrots, thick-sliced
3–4 Yukon gold or russet potatoes, diced
3 cloves garlic, minced
2 tbsp cornstarch + 2 tbsp water (thickener)
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
1 bay leaf
Salt & black pepper (to taste)
Optional cozy add-ins:
1 cup mushrooms
½ cup frozen peas (add at the end)
🍳 Step-by-Step
1️⃣ Brown the Beef (worth it for flavor)
Heat olive oil in a skillet over medium-high.
Season beef with salt & pepper, then sear in batches until nicely browned on all sides.
Drop the beef into your crock pot.
If you’re short on time, you can skip browning — but this step gives that deep, cozy flavor.
2️⃣ Add the Cozy Stuff
Add to the crock pot:
Onion
Carrots
Potatoes
Garlic
Tomato paste
Worcestershire
Thyme, rosemary, paprika
Bay leaf
Beef broth
Stir gently to combine.
3️⃣ Slow Cook
Low: 7–8 hours
High: 4–5 hours
Until beef is fall-apart tender.
4️⃣ Make It Thicc (the best part 😌)
About 30 minutes before serving:
Mix cornstarch + water
Stir into the stew
Add mushrooms and peas (if using)
Let it cook uncovered the last 20–30 minutes to thicken.
5️⃣ Final Touch
Remove bay leaf.
Taste and adjust salt & pepper.
🥖 Serve With (highly recommended)
Crusty bread or buttered rolls
Mashed potatoes
Warm biscuits
Over egg noodles (cozy level: elite)
🔥 Flavor Boost Options (optional but amazing)
Splash of balsamic vinegar at the end
Dash of soy sauce for extra depth
Sprinkle of fresh parsley or thyme on top
Tiny knob of butter stirred in before serving (rich and dreamy)
🧊 Storage
Fridge: up to 4 days
Freezer: up to 3 months
Tastes even better the next day 👀
Want me to make you a dump-and-go version, Instant Pot version, or a creamy beef stew twist next?
