Classic Beef Stew in a Crock Pot
Cozy up with a bowl of hearty, homemade comfort food with this *Classic Beef Stew in a Crock Pot*. Tender chunks of seared beef chuck roast mingle with a medley of carrots, celery, and potatoes, all slow-cooked to perfection in a rich, savory broth infused with tomato paste, garlic, and Worcestershire sauce. This hands-off recipe is perfect for busy days, as the crock pot does all the work while you savor the mouthwatering aroma filling your kitchen. With just 20 minutes of prep time and 8 hours of low and slow cooking, this stew is a family-friendly favorite that's worth the wait. Garnish with fresh thyme for an elegant touch, and pair with crusty bread or steamed rice for a soul-warming meal that’s perfect for chilly evenings.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast (cut into 1-inch cubes)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 3 cloves garlic (minced)
- 3 large carrots (cut into 1-inch chunks)
- 2 celery stalks (diced)
- 4 medium potatoes (cut into 1-inch chunks)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1.5 tablespoons Worcestershire sauce
- 2 bay leaves
- 2 sprigs fresh thyme (optional, for garnish)
Instructions
Season the beef cubes with salt and black pepper. Lightly dredge each piece in the all-purpose flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches for 2-3 minutes per side until browned. Transfer the seared beef to the crock pot.
In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant. Transfer to the crock pot.
Add the carrots, celery, and potatoes to the crock pot, layering them evenly over the beef.
In a medium bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce until well combined. Pour the mixture over the beef and vegetables.
Add the bay leaves and give the mixture a gentle stir to combine the flavors.
Set the crock pot to low and cook for 8 hours, or until the beef is tender and the vegetables are cooked through.
Discard the bay leaves before serving. Garnish with fresh thyme sprigs, if desired.
Serve hot with crusty bread or over cooked rice for a hearty meal.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1120 mg | 49% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.3 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1233 mg | 26% | |
*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.
