Crockpot Beef Stew
A heartwarming and savory beef stew packed with tender chunks of beef and hearty vegetables, perfect for a cozy gathering.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast, cut into 1-inch pieces Halal-compliant beef is recommended.
- 3 cups beef broth Make sure it's halal-compliant.
- 4 medium carrots, sliced
- 3 large potatoes, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
Preparation
- Start by chopping your beef, vegetables, and mincing the garlic. The more uniform the pieces, the better they’ll cook together.
- In a skillet, heat the olive oil over medium-high heat. Add the beef chunks in batches, browning on all sides (about 5 minutes per batch). This step isn’t mandatory but will deepen the flavor of your stew.
Cooking
- Transfer the browned beef to your crockpot along with the carrots, potatoes, onions, and garlic.
- Top the mixture with beef broth, tomato paste, thyme, rosemary, salt, and pepper. Stir well to combine the ingredients.
- Cover the crockpot and set it on low for 6-8 hours or high for 4-5 hours. The longer you let it cook, the more tender the beef will become.
- Once cooking is complete, taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.
Notes
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to 3 months. Reheat gently on the stove over low heat, adding a splash of beef broth if needed.