Ingredients:
2 lbs beef stew meat, cut into bite-sized pieces
1 lb mushrooms, sliced (button or cremini work well)
4 medium carrots, peeled and sliced
3 medium potatoes, peeled and diced
1 onion, diced
3 garlic cloves, minced
3 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp paprika
Salt and black pepper, to taste
2 tbsp olive oil (for browning the beef)
2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Instructions:
1. Prepare the Beef:
Season the beef with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Brown the beef on all sides (about 4-5 minutes) for extra flavor.
2. Assemble in the Crockpot:
Add the browned beef, mushrooms, carrots, potatoes, onion, and garlic to the crockpot.
In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and paprika. Pour over the ingredients in the crockpot.
3. Cook:
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is tender and the vegetables are cooked through.
4. Optional Thickening:
If you prefer a thicker stew, stir the cornstarch and water mixture into the stew during the last 30 minutes of cooking.
5. Serve:
Taste and adjust seasoning with salt and pepper if needed.
Serve hot with crusty bread or over rice for a comforting meal.
Enjoy this hearty, flavorful stew!
