Baltimore Crock Pot Beef Stew
Warm, comforting, and bursting with flavor, Baltimore Crock Pot Beef Stew is the ultimate slow-cooked meal that will transport your taste buds straight to the heart of Maryland. Tender chunks of beef are seared to perfection and simmered with hearty vegetables like carrots, potatoes, and celery in a rich, savory broth enhanced with tomato paste, Worcestershire sauce, and the iconic Old Bay seasoning—a classic nod to Baltimore's culinary heritage. This easy slow cooker recipe requires just 20 minutes of prep time before it cooks low and slow, filling your kitchen with irresistible aromas. Finished with a pop of sweet peas and a perfectly thickened gravy, this stew is ideal for cozy family dinners or make-ahead meals. Serve it piping hot with crusty bread for a truly satisfying dish that’s packed with warmth and regional charm. Perfect for crock pot enthusiasts, this recipe is a must-try for anyone seeking a hearty and flavorful one-pot meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef stew meat
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and chopped
- 4 medium potatoes, peeled and diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1.5 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon Old Bay seasoning
- 1.5 cups frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Season the beef stew meat with salt and black pepper. Sprinkle with the all-purpose flour and toss to coat evenly.
In a large skillet, heat the olive oil over medium-high heat. Working in batches, sear the beef until browned on all sides, about 2-3 minutes per side. Transfer the beef to the crock pot.
Add the chopped onion, carrots, potatoes, celery, and minced garlic to the crock pot.
In a mixing bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and Old Bay seasoning. Pour the mixture over the beef and vegetables in the crock pot.
Add the bay leaves and fresh thyme leaves to the pot.
Set the crock pot to low and cook for 8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are soft.
About 30 minutes before the cooking time is up, stir in the frozen peas.
To thicken the stew, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the stew and cook for an additional 20-30 minutes until thickened.
Remove the bay leaves before serving. Adjust seasoning as needed and serve hot.
Nutrition Facts
Calories |
3742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.0 g | 217% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 7427 mg | 323% | |
| Total Carbohydrate | 258.9 g | 94% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 42.8 g | ||
| Protein | 279.4 g | 559% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 649 mg | 50% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 9337 mg | 199% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
