Ingredients
Scale
- 2 lbs Beef Stew Meat, cut into 1-inch cubes
- 1 tbsp Olive Oil
- 1 large Onion, chopped
- 3 Carrots, peeled and chopped
- 3 Celery stalks, chopped
- 4 cloves Garlic, minced
- 4 cups Beef Broth
- 1 lb Potatoes, peeled and cubed
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Transfer browned meat to the crockpot.
- Step 2: Add chopped onion, carrots, and celery to the same skillet and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 3: Transfer the vegetables from the skillet to the crockpot with the beef.
- Step 4: Pour beef broth over the meat and vegetables in the crockpot. Add potatoes.
- Step 5: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef and vegetables are tender.
Notes
- For easy cleanup, line your crockpot with a slow cooker liner before adding the ingredients.
- Store cooled leftover stew in an airtight container in the refrigerator for up to 3 days for best quality.
- Serve this hearty stew with a side of crusty bread to soak up all the delicious broth.
- Browning the beef in batches is key to achieving a rich, deep flavor in the final stew.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American