crock pot old-fashioned beef stew The best beef stew (crock pot or instant pot)

There is something inherently comforting about a pot of beef stew simmering away on a cold afternoon. It is the ultimate "set it and forget it" meal that transforms humble ingredients into a rich, savory masterpiece. Whether you are coming home from a long day at work or spending a cozy weekend indoors, the aroma of slow-cooked beef, earthy root vegetables, and aromatic herbs filling your kitchen is enough to soothe any soul. Using a crockpot or slow cooker is the secret weapon for achieving that "melt-in-your-mouth" texture that we all crave, allowing the flavors to meld together in a way that quick cooking simply cannot replicate. Below, we explore two incredible ways to bring this classic comfort food to your dinner table with minimal effort and maximum flavor.

The Ultimate Artofit Crockpot Beef Stew

If you are looking for a recipe that emphasizes a thick, velvety gravy and perfectly tender chunks of beef, this version is a crowd-pleaser. The key to this specific stew is the balance of savory liquids and the natural sweetness of slow-cooked carrots and onions. It is a hearty, wholesome meal that feels like a warm hug in a bowl, perfect for serving alongside a thick slice of buttered sourdough bread to soak up every last drop of the delicious sauce.

Ingredients:

• 2 lbs beef stew meat (chuck roast cut into 1-inch cubes)
• 1/4 cup all-purpose flour (for coating the beef)
• 1 lb baby gold potatoes, halved
• 4 large carrots, peeled and sliced into thick rounds
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 3 cups low-sodium beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 1 cup frozen peas (added at the end)

Instructions:

Start by tossing your beef cubes in a bowl with flour, salt, and pepper until they are lightly coated. For extra depth of flavor, you can quickly sear the beef in a skillet with a little oil before adding it to the crockpot, though this step is optional. Place the potatoes, carrots, onions, and garlic in the bottom of your slow cooker, then top with the beef. In a separate small bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary. Pour the liquid mixture over the meat and vegetables. Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours. About 15 minutes before serving, stir in the frozen peas. The residual heat will cook them perfectly while keeping them bright green. Adjust seasoning with salt and pepper as needed and serve hot.

Classic Old Fashioned Beef Stew

For those who crave the nostalgia of a Sunday dinner at grandma’s house, this old-fashioned recipe hits all the right notes. It focuses on traditional techniques and simple, high-quality ingredients to create a timeless flavor profile. This stew is slightly more rustic, featuring larger cuts of vegetables and a broth that is savory, clear, and deeply infused with the essence of the beef. It is the kind of recipe that tastes even better the next day, making it an excellent choice for meal prepping your week.

Ingredients:

• 2.5 lbs beef chuck roast, trimmed and cubed
• 1/2 cup flour
• 1 teaspoon paprika
• 3 large russet potatoes, peeled and cubed
• 3 stalks celery, sliced
• 1 cup pearl onions (or one chopped white onion)
• 2 cups beef stock
• 1 tablespoon soy sauce (the secret for umami)
• 2 bay leaves
• 1/2 teaspoon celery salt
• Fresh parsley for garnish

Instructions:

In a large plastic bag or bowl, combine the flour, paprika, and a pinch of salt. Add the beef cubes and shake until the meat is well-dusted. This flour coating will help naturally thicken the stew as it simmers. Layer the potatoes, celery, and onions in your crockpot. Place the floured beef on top of the vegetables. Mix the beef stock with the soy sauce and celery salt, then pour it over the ingredients. Tuck the bay leaves into the liquid. Cover the slow cooker and set it to low for 8 to 10 hours. The long, slow cook time ensures the beef becomes incredibly tender. Before serving, remove the bay leaves and give everything a gentle stir to incorporate the thickened juices. Garnish with a generous sprinkle of fresh chopped parsley for a pop of color and freshness. This stew is best enjoyed in deep bowls with a side of flaky biscuits.

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