Crockpot Beef Stew
A hearty and comforting Crockpot Beef Stew made with tender beef, seasonal vegetables, and rich flavors, perfect for family gatherings.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes Can substitute with Halal-certified beef brisket or stew meat.
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth (Halal)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tsp Worcestershire sauce (make sure it’s Halal)
- Fresh parsley for garnish, optional
Instructions
Preparation
- Heat the olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper and brown them in batches, about 4-5 minutes, until golden.
- While the beef is searing, chop the carrots, potatoes, and onion. Mince the garlic.
- Once the beef is browned, transfer it to the crockpot. Add the onions, garlic, carrots, and potatoes, layering them evenly.
- In a separate bowl, combine the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Mix well and pour it over the beef and veggies in the crockpot.
Cooking
- Cover the crockpot with the lid and cook on low for 6-8 hours or on high for 4 hours.
- Once done, taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Notes
Thickening the stew: If you prefer a thicker stew, mix 2 tablespoons of cornstarch with cold water and stir it into the stew about 30 minutes before serving. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.