In this video, I cooked a delicious beef stew recipe created by ChatGPT. Now you can make it too with the help of this easy-to-follow cooking tutorial. Let’s get stewing together!
Easy Crock Pot Beef Stew
Ingredients:
Beef chunks: 2 pounds, preferably chuck roast, cut into 1-inch pieces
Carrots: 3-4 large, peeled and sliced
Potatoes: 4-5 medium, peeled and cut into large chunks
Onions: 1 large, diced
Garlic: 4 cloves, minced
Beef broth: 4 cups
Tomato paste: 2 tablespoons
Worcestershire sauce: 1 tablespoon
Dried thyme: 1 teaspoon
Dried rosemary: 1 teaspoon
Bay leaves: 2
Salt and pepper: to taste
Cornstarch: 2 tablespoons (mixed with 2 tablespoons water) for thickening
Frozen peas: 1 cup
Fresh parsley: chopped, for garnish
Instructions:
Prepare the Ingredients: Trim the beef of any excess fat and season with salt and pepper. Peel and slice the carrots, peel and chop the potatoes, dice the onion, and mince the garlic.
Layer in Crock Pot: Place the beef at the bottom of the crock pot. Add the carrots, potatoes, and onions on top.
Add Liquids and Seasonings: In a separate bowl, mix together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and minced garlic. Pour this mixture over the beef and vegetables in the crock pot. Add the bay leaves.
Cook: Cover and cook on low for 8 hours or on high for 4 hours.
Thicken the Stew: About 30 minutes before serving, mix the cornstarch with water and stir into the stew to thicken it. Add the frozen peas at this time.
Final Touches: Remove the bay leaves. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
Serve and Enjoy: Serve hot, ideally with crusty bread or over a bed of rice.
26 Comments
lol, c'mon man. Let that sit for a few minutes before you eat it. The sauce may thicken and more importantly you won't lose that layer of skin in your mouth.
I love beef stew, when my 5 kids were little, I would stretch the meal out by making fluffy white rice & top it off with the beef stew. They make it now like that for thier kids 🤗
Look at marinades if you use the cheaper meats.
Little celery adds a good flavor.
I love crockpot recipes. This seems like a good one. Thanks for the video!
I use ChatGPT to write my eBay descriptions. 😂
12:28 i was gonna say that it would have been probably better if you cooked it longer.
Hey Oh!!! The roast may have been a top round roast
wow i was just looking for a beef stew recipe no way!
The magical power of editing also works for letting the food cool down before you try it
It was un-a-peelimg…
To me, browning the meat is a requirement for a good beef stew. That's where the great flavor comes from. Also helps to cook onions until golden brown. To cut down prep, I buy baby carrots and use Yukon Gold potatoes that don't need to be peeled. Guess that's why I don't own a crock pot anymore.
Way too watery to be a stew.
Should have cooked till it came to a simmer
and then cooked till thicken.
We can all be impatient after making a meal. Dave makes it an art form with burning his mouth on the regular. Makes me Smile, because he just laughs it off in good nature.
Cook for longer and the meat would soften up.
Put the cover back on for 4 hours on low at this point. What could it hurt.
The beef would have been excellent cooked longer
Love your channel! Helpful hint, place a damp paper towel underneath your plastic cutting board to keep it from moving around on the counter 🙂
A few days ago, I was prepping what I needed to make a beef stew using my InstantPot. Mid way through browning the veggies, then the meat, my unit died. I ended up finishing the meal in my crockpot – which of course takes a lot longer (compared to an electric pressure cooker), but equally as tasty. The key to me is seasoning the beef cubes and then a light dusting of a fine flour (I use Wondra) on the beef cubes – then browning them in hot oil or clarified butter for a few minutes to achieve that Maillard reaction . I add the Worcestershire sauce to the browned beef cubes to add depth of flavor, then layered the beef (on bottom) of crockpot followed by the veggies and liquids. Do not mix it up as there is no need until ready to thicken it at the end. One hour on high and 6-7 on low – basically check the meat starting at 6 hours. Once the meat is tender, it’s done. I thicken mine with a cornstarch and warm water slurry and one tsp of gravy master for a deeper rich color. Very easy and tasty, but a lot longer process than cooking a stew in an electric pressure cooker. Basically the same ingredients as you used Dave however I always add celery, although I have added (sauteed) mushrooms in the past as well as pearl onions once or twice to change it up.
Your recipe looks delicious. I fixed a stew in my crock pot last Saturday so I could have time for an estate sale & then shopping.
Use a Garlic mince tool. Your garlic was way too big
Hi Dave! Did you know that the ‘Cinderella’ mixing bowl you used to mix up the broth and seasonings has a built in pour spout in one of the handles? Just an fyi for when you need to pour into something much smaller than a crockpot! 😊 Looks delicious! 😋
The meat makes a difference for sure, also searing the meat helps with the flavor as well…..thanks for sharing the recipe…..!
Most beef stew recipes require browning the meat first. It just keeps it together and not let it get stringy in my opinion. The flavor looks like it would be good though. Always fun to see what you come up with.
You could take out the meat and put a shoe in a crock pot. Put it on low and slow it will come out good. I never put the crock on high
My suggestion is to cut up the beef. Then put about a cup of flour . Then season in it salt pepper some garlic powder and onion powder in a zip lock bag add the meat shake it up and pull the meat out to the crock pot. Btw you should submerge the bay leaves