Bountiful Harvest Stew Crock Pot Recipe
Savor the comforting flavors of fall with this Bountiful Harvest Stew Crock Pot Recipe, a hearty, slow-cooked dish brimming with tender beef, vibrant root vegetables, and a medley of aromatic herbs. Featuring wholesome ingredients like butternut squash, celery, and carrots, this nutrient-rich stew is simmered in a flavorful broth enhanced by tomato paste, garlic, and thyme, delivering a symphony of savory and sweet notes. Ideal for busy weekdays or cozy family dinners, this set-it-and-forget-it crock pot recipe requires only 30 minutes of prep before it cooks to perfection over eight hours. Serve this warm, nourishing bowlful with crusty bread or a crisp side salad, and garnish with fresh parsley for an inviting touch. Perfectly designed for cold-weather comfort, this stew is a must-try crowd-pleaser.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 3 medium potatoes
- 4 large carrots
- 3 celery stalks
- 2 cups butternut squash, peeled and diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 4 cups low-sodium beef broth
- 1 14-ounce can diced tomatoes (canned, with juices)
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the beef stew meat for 2-3 minutes per side until browned. Transfer to the crock pot.
Wash and peel the potatoes and carrots. Cut the potatoes, carrots, and celery into bite-sized chunks, and add them to the crock pot along with the diced butternut squash.
Add the diced onion and minced garlic to the skillet (used to sear the beef) and sauté for 1-2 minutes until fragrant. Stir in 3 tablespoons of tomato paste until evenly distributed. Transfer the onion mixture to the crock pot.
Pour the beef broth and canned diced tomatoes (with juices) over the meat and vegetables in the crock pot.
Add the bay leaves, thyme, paprika, salt, and ground black pepper. Stir to combine all the ingredients.
Cover the crock pot and cook on low for 8 hours or high for 4-5 hours, until the meat is tender and the vegetables are fully cooked.
During the last 30 minutes of cooking, stir in the frozen peas to heat through.
Remove the bay leaves and thyme sprigs before serving. Taste the stew and adjust seasoning if necessary.
Ladle into bowls, garnish with fresh parsley if desired, and serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
3250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 4556 mg | 198% | |
| Total Carbohydrate | 287.4 g | 105% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 65.3 g | ||
| Protein | 225.5 g | 451% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 842 mg | 65% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 10682 mg | 227% | |
*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.
