Ingredients
- Beef chuck, cut into 1-inch cubes: 2 pounds
- Olive oil: 2 tablespoons
- Yellow onion, chopped: 1 large
- Carrots, peeled and chopped: 3 medium
- Celery, chopped: 2 stalks
- Beef broth: 4 cups
- Russet potatoes, peeled and cubed: 3 medium
- Dried thyme: 1 teaspoon
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Brown the beef chuck cubes in batches, seasoning with salt and pepper. Transfer the browned beef to the crockpot.
- Step 2: Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add this vegetable mixture to the crockpot with the beef.
- Step 3: Pour the beef broth into the crockpot, ensuring the beef and vegetables are mostly covered. Add the dried thyme.
- Step 4: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is very tender.
- Step 5: Add the cubed potatoes to the crockpot during the last 2 hours of cooking time.
- Step 6: Once the potatoes are tender, season the stew with salt and pepper to taste. Serve hot.
Notes
- For easier cleanup, consider using crockpot liners.
- Reheat leftover stew gently on the stovetop, adding a splash of broth if needed to prevent it from drying out.
- Serve this hearty stew with a crusty loaf of bread for dipping.
- Browning the beef in batches is key for a richer flavor and prevents overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American