If you’re looking for a no-fuss meal that warms the soul, this Lazy-Day Beef Stew is the perfect fix. Toss everything into your Crock-Pot, let it work its magic while you tend to life, and return to a bowl of savory, tender beef goodness.
Ingredients
- 2 pounds beef stew meat, cut into chunks
- 3 cups beef broth
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 3 potatoes, peeled and diced
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
Begin by browning the stew meat in a skillet for added depth of flavor. This quick step locks in the juices and ensures rich, caramelized edges. Once browned, transfer the beef to your Crock-Pot. Next, add the onion, carrots, celery, and potatoes. Stir in the tomato paste, allowing it to blend with the veggies and beef.
Pour the beef broth over the mixture, then stir in the thyme, rosemary, salt, and pepper. Be generous with seasoning—your stew will only get better as it simmers. Place the lid on your Crock-Pot and set the temperature to low for about 8 hours. If you’re short on time, you can also cook it on high for around 4 to 5 hours. As it cooks, the meat becomes wonderfully tender, and the vegetables soak up the robust flavor of the broth.
When it’s nearly done, give it a taste test and adjust the seasonings. If you prefer a thicker stew, mix a tablespoon of cornstarch with a bit of water and stir it in. Let everything cook for another 15 minutes until the broth thickens up nicely.
This recipe is a catch-all for busy families, comforting weeknights, or relaxed gatherings. It’s also versatile for those watching their sodium intake—just swap the regular beef broth for a reduced-sodium version.
If you need to cater to different dietary preferences, you can replace the beef with hearty mushrooms or plant-based “beef” strips. Once you’ve mastered it, you’ll find that variations are endless, and the Crock-Pot does all the heavy lifting for you. Enjoy!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
