This tender, hearty, and savorySlow Cooker Beef Stew recipe is so easy and extremely flavorful! Old-fashioned stew meat Crockpot recipes are perfect for chilly days whenever you want something comforting and filling with carrots, soft potatoes, and onions.
1poundgold potatoes baby Yukon gold; halved or quartered
4-6clovesgarlicminced
4cupsbeef broth
2tablespoonsWorcestershire sauce
2tablespoonstomato paste
2bay leaves
1 ½ tablespoonscornstarch
Instructions
Heat 1 tablespoon of oil in a large heavy-bottom skillet over medium-high heat.
Add half of the beef cubes and sprinkle with 1 tablespoon of smoked paprika, salt and pepper.
Cook, stirring occasionally until meat is seared golden brown, around 3-4 minutes. Transfer to the slow cooker and repeat with the remaining meat.
Reduce the heat to a medium-low, add the remaining tablespoon of oil and sauté the onion and fennel until soft, 4-5 minutes. Transfer to your slow cooker.
Stir in the remaining ingredients except for cornstarch and cook on LOW for 8 hours or on HIGH for 4 hours.
Combine the cornstarch with a bit of water to make the slurry.
Once the time is up, add the cornstarch slurry and stir well to combine.
Cover and cook on HIGH for 20 minutes to thicken up the sauce.
Notes
Reheating: To reheat this recipe, simply place it in a microwaveable safe bowl and cook for a minute or two until fully heated. You can also reheat this stew on the stovetop in a saucepan.
Protein: Instead of beef, feel free to use chicken breasts or thighs.
Flavor: Sautéeing the beef, fennel, and onions allow the flavors to shine more than if they were just directly added to the Crockpot.
Serve: Garnish with fresh parsley before serving.
Leftovers: Store the leftovers in an airtight container in the refrigerator for up to four days. To freeze, simply place the stew in a freezer-safe bag or container, label, and freeze for four months.
Veggies: Want more veggies? Add your combination of vegetables like broccoli, cauliflower, bell peppers, green beans, etc.