Slow-cooked beef stew is a perfect way to enjoy a comforting, hearty meal, especially on chilly evenings. This Easy Beef Stew in a Crock-Pot recipe is perfect for anyone who loves tenderly cooked meat and robust flavors. This recipe requires minimal effort and yields plenty of deliciousness. So, let’s dive right in and learn how to make an Easy Beef Stew in a Crock-Pot.

Ingredients:
– 2 pounds beef stew meat
– 1/4 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 tablespoon oil
– 2 cups beef broth
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 1 cup diced carrots
– 1 cup diced onion
– 1 cup diced celery
– 3 cloves garlic, minced
– 1 bay leaf
– 3 sprigs fresh thyme
– 2 cups diced potatoes

Instructions:

1. Begin by trimming the excess fat off the beef stew meat, and cut them into chunks, around one inch in size.

2. In a mixing bowl, combine the flour, salt, black pepper, garlic powder, and onion powder. Mix well.

3. Dredge each piece of meat into the flour mixture and shake off the excess.

4. Heat the oil in a large skillet over medium-high heat. Once the oil is hot enough, add the meat and brown it on all sides for about 2-3 minutes per side. Transfer the browned meat into the crockpot.

5. Add the beef broth, tomato paste, Worcestershire sauce, diced carrots, onion, and celery, minced garlic, bay leaf, and fresh thyme sprigs.

6. Cover the crockpot and prepare it to slow cook for eight hours.

7. After six hours, add the diced potatoes, and continue cooking the stew for the remaining two hours.

8. Once the stew is done, remove the bay leaf and thyme sprigs, and serve it hot.

Summary:

– Trim the excess fat off the beef and cut them into chunks around one-inch size.
– Dredge each piece of meat into the flour mixture, shake off the excess.
– Brown the meat in hot oil, transfer to the crockpot.
– Add beef broth, tomato paste, Worcestershire sauce, diced carrots, onion, celery, minced garlic, bay leaf, and thyme sprigs.
– Slow cook the stew for 8 hours.
– Add diced potatoes after 6 hours.
– Remove bay leaf, thyme, and serve hot.