Beef Stew {Crock Pot}

View photos and entire recipe article HERE
Recipe by South Your Mouth

Beef Stew

1 3-4 pound chuck roast

3 tablespoons vegetable oil

Salt and pepper

2 onions, chopped

2 cups chopped carrots

2 envelopes Beefy Onion soup mix (such as Lipton’s)

3/4 teaspoon garlic powder

3 cups water

2 tablespoons worcestershire sauce

8-10 small potatoes, quartered

1/4 cup cornstarch

Cut chuck roast into 1.5 - 2 inch pieces and season with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat and sear chuck roast pieces in batches (don’t overcrowd the pan or the meat won’t sear properly). When seared, place chuck roast pieces in a large crock pot.

Optional step… I like to sauté the onions and then the carrots in the same pan that I seared the meat in because I think it really helps develop the flavor but you don’t have to.

Add carrots and onions to crock pot.

Combine soup mix, garlic, water and worcestershire sauce and stir until soup mix is dissolved.

Optional step… I deglaze the skillet with the soup mixture to capture all the glorious flavor but, again, you don’t have to.

Add soup mixture and potatoes to crock pot and stir to incorporate all ingredients. Cover and cook on low for 8 hours. One hour before the stew is done, ladle out about 1/2 cup of broth. Set aside to cool.

Increase crock pot temperature to high. Add cornstarch to a small bowl then whisk in cooled broth until smooth. Add cornstarch slurry to crock pot, cover and continue cooking for 30 minutes or until broth has thickened.

I like to turn the heat off and let mine rest for about an hour before serving, but again, you don’t have to :)