Easy Pioneer Woman's Crockpot Beef Stew
A hearty and comforting beef stew slow-cooked to perfection with tender halal beef and fresh vegetables, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 pounds halal beef chuck, cut into 1-inch cubes
- 4 cups beef broth (ensure it’s Halal certified)
- 4 medium carrots, sliced into rounds
- 3 medium potatoes, diced
- 3 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce (Halal certified)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Start by chopping your vegetables (carrots, potatoes, celery, onion, and garlic) and cutting the halal beef chuck into 1-inch cubes.
- For a deeper flavor, in a skillet over medium-high heat, sear the beef cubes until browned on all sides. If you’re short on time, feel free to skip this step.
- Add all the ingredients—beef, broth, carrots, potatoes, celery, onion, garlic, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper to the crockpot.
Cooking
- Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and vegetables are cooked through.
Serving
- Ladle the stew into bowls, and top with fresh parsley. Enjoy it warm alongside crusty bread or mashed potatoes.
Notes
Feel free to swap out vegetables based on what you have on hand. Avoid adding too much liquid to prevent diluted flavors.