Ingredients
Scale
- 2 lbs Beef Stew Meat, cubed
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 4 cups Beef Broth
- 1 lb Potatoes, peeled and cubed
- 1 lb Carrots, peeled and chopped
- 1 large Onion, chopped
Instructions
- Step 1: Season the beef cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown the beef on all sides.
- Step 2: Transfer the browned beef to the crock pot.
- Step 3: Add the beef broth, potatoes, carrots, and onion to the crock pot.
- Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef and vegetables are tender.
- Step 5: Before serving, you can thicken the stew by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water and stirring it into the stew during the last 30 minutes of cooking.
Notes
- Leftover beef stew tastes even better the next day; store in an airtight container in the refrigerator for up to 3 days.
- For best reheating, warm the stew gently on the stovetop over medium-low heat, adding a splash of beef broth if needed to loosen it.
- Serve your hearty beef stew with a side of crusty bread for soaking up every last bit of delicious broth.
- To enhance the beef's flavor, try searing it in batches to avoid overcrowding the skillet and ensuring a good, deep browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American