Cover the Dutch oven (pot), and transfer to the preheated oven. Cook the stew for 2-2.5 hours, or until the beef is very tender. Remove the bay leaf.
Serve: Taste the stew and season with additional salt and pepper, if necessary. Serve warm.
Note: To finish cooking this beef stew on the stovetop, cover the pot and let it simmer for 60-90 using medium to low heat. Check it occasionally to see if the beef is tender using a fork and add some broth or water if the sauce starts to dry out.
How to make beef stew in a crockpot or slow cooker
So many of you out there love the convenience of using a crockpot or slow cooker. Who wouldn’t? Set everything up, go to work, go run some errands, take your kids to their activities and come back to dinner ready to serve!
There is a quick method to using a crockpot to make this hearty beef stew and another more flavorful method.
THE QUICK METHOD:
Turn on the crockpot or slow cooker
Add the beef, veggies, broth, spices, and all the ingredients in together at once.
Give it a nice mix
Cook on low for 9-10 hours, medium 7-8 hours, and high 6-7 hours.
To thicken the stew, 30 minutes before serving, remove about 1/2 cup of the liquid/sauce, mix it with about 2 teaspoons to 1 tablespoon of cornstarch. Pour it back in and allow to cook and thicken up. Remove bay leaf, serve and enjoy.
MORE FLAVORFUL METHOD
Set up the crockpot
Season the beef chunks on all sides with salt and pepper. Sprinkle the flour over and toss the seasoned beef to coat it on all sides.
In a large skillet heat the olive oil over medium heat. Brown the beef in batches, on all sides, for 3-4 minutes per batch. The beef does not need to be cooked through. Transfer the browned beef to a plate and set aside.
Deglaze – Add the onions, garlic, and carrots to the skillet, and cook, stirring occasionally, for 2-3 minutes, or until slightly browned. Add the broth and let it cook for another minute to deglaze the bottom of the skillet and collect all the flavors.
In the crockpot or slow cooker, add the potatoes, tomato paste, bay leaf, thyme, and Worcestershire sauce.
ADD in the beef. Give it a good mix to combine everything.
Cook on low for 9-10 hours, medium 7-8 hours, and high 6-7 hours.
To thicken the stew, 30 minutes before serving, remove about 1/2 cup of the liquid/sauce, mix it with about 2 teaspoons to 1 tablespoon of cornstarch. Pour it back in and allow to cook and thicken up. Remove bay leaf, serve and enjoy.
How to make beef stew in an instant pot
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