Crock Pot Artichoke Beef Stew
Savor the comforting flavors of Crock Pot Artichoke Beef Stew, a hearty slow-cooked meal that transforms tender beef, golden potatoes, and baby carrots into a rich, soul-warming dish. Infused with the tangy sweetness of artichoke hearts and seasoned with a savory blend of garlic, thyme, and Worcestershire sauce, this stew offers a delightful twist on the classic recipe. Perfect for busy days, this hands-off crock pot recipe combines convenience with gourmet appeal, delivering melt-in-your-mouth beef in a robust, thickened broth. Whether served with crusty bread or enjoyed on its own, this satisfying stew is sure to become a family favorite. Ideal for cozy dinners or meal prep, it’s a flavorful way to make the most of your slow cooker.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 2 cups baby carrots
- 4 medium golden potatoes
- 14 ounces canned artichoke hearts
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
Season the beef stew meat with salt and pepper on all sides.
In a large skillet, heat olive oil over medium-high heat. Add the beef in batches and sear until browned on all sides. Transfer the browned meat to the crock pot.
Peel and dice the yellow onion, and mince the garlic cloves. Add both to the crock pot.
Wash the baby carrots and scrub the golden potatoes clean. Cut the potatoes into bite-sized pieces. Add the carrots and potatoes to the crock pot.
Drain and quarter the artichoke hearts, then add them to the crock pot.
In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and dried thyme. Pour the mixture over the ingredients in the crock pot. Add the bay leaves.
Cover the crock pot with its lid and cook on low heat for 8 hours, or until the beef is tender and the vegetables are cooked through.
Once cooking is complete, remove the bay leaves and discard them.
In a small bowl, mix the cornstarch and cold water until smooth to create a slurry. Stir the slurry into the stew to thicken the broth. Let it cook for an additional 10-15 minutes.
Serve the stew warm, optionally garnished with fresh parsley or a slice of crusty bread on the side.
Nutrition Facts
Calories |
3683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 8439 mg | 367% | |
| Total Carbohydrate | 235.0 g | 85% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 35.8 g | ||
| Protein | 278.0 g | 556% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 597 mg | 46% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 7984 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
