Crock Pot Herbed Stew
Cozy up with a bowl of this hearty Crock Pot Herbed Stew, a slow-cooked masterpiece brimming with tender beef, wholesome vegetables, and a fragrant medley of thyme, rosemary, and garlic. Perfect for busy weekdays or lazy weekends, this one-pot stew combines caramelized beef and nutrient-rich root veggies like potatoes, carrots, and celery, all simmered in a savory broth infused with Worcestershire sauce and tomato paste for depth of flavor. A thickened, velvety consistency is achieved in the final moments with a simple cornstarch slurry, making every spoonful irresistibly rich. With just 20 minutes of prep, your crock pot does the rest—yielding a satisfying, comforting meal that’s perfect served with crusty bread or over rice. Rich, flavorful, and minimal effort—this is classic comfort food at its finest!
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Recipe Information
Ingredients
- 1.5 pounds Beef stew meat
- 1 large Yellow onion
- 3 medium Carrots
- 2 Celery stalks
- 4 medium Russet potatoes
- 4 Garlic cloves
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Heat a large skillet over medium-high heat and add olive oil.
Season the beef stew meat with salt and pepper, then brown it in the skillet until all sides are golden, about 5-7 minutes. Work in batches if necessary.
Transfer the browned beef to the crock pot.
Peel and chop the onion into medium dice. Add it to the crock pot.
Peel and slice the carrots into 1/2-inch thick rounds. Dice the celery into small pieces and peel the potatoes, cutting them into 1-inch cubes. Add all these vegetables to the crock pot.
Mince the garlic cloves and add them on top of the vegetables.
In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper until well combined. Pour this mixture over the beef and vegetables in the crock pot.
Add the bay leaf to the pot.
Cover and cook on low heat for 8 hours, or on high heat for 4-5 hours, until the beef is tender and the vegetables are cooked through.
In a small bowl, combine the cornstarch and water to create a slurry. Stir it into the crock pot during the last 30 minutes of cooking to thicken the stew.
Taste and adjust seasoning if needed before serving.
Remove the bay leaf and serve the stew hot with crusty bread or over rice for a satisfying meal.
Nutrition Facts
Calories |
2970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 6888 mg | 299% | |
| Total Carbohydrate | 217.2 g | 79% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 30.4 g | ||
| Protein | 214.4 g | 429% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 8120 mg | 173% | |
*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.
