Classic Crock Pot Beef Stew
Warm, hearty, and irresistibly comforting, this Classic Crock Pot Beef Stew is the epitome of a cold-weather favorite. Featuring tender beef chuck slow-cooked alongside a medley of vegetables like carrots, celery, and russet potatoes, it’s infused with the rich flavors of beef broth, tomato paste, and a blend of thyme and rosemary. The low-and-slow cooking method ensures the meat is melt-in-your-mouth tender, while the addition of peas in the final moments adds a pop of color and sweetness. With minimal prep and the convenience of a crock pot, this satisfying stew is perfect for busy weeknights or lazy weekends. Garnish with fresh parsley and serve with crusty bread for the ultimate cozy meal that will have your family coming back for seconds.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic cloves, minced
- 4 medium carrots, peeled and sliced
- 3 stalks celery stalks, sliced
- 3 medium russet potatoes, peeled and cubed
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 leaves bay leaves
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the flour mixture until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Transfer the browned beef to the crock pot.
In the same skillet, sauté the chopped onion and minced garlic until fragrant, about 2-3 minutes. Add them to the crock pot.
Add the carrots, celery, and potatoes to the crock pot, layering them over the beef.
In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Pour this mixture over the ingredients in the crock pot.
Tuck the bay leaves into the stew and give everything a gentle stir to combine.
Cover the crock pot with its lid and cook on low for 8 hours, or on high for 4-5 hours, until the beef and vegetables are tender.
About 30 minutes before serving, stir in the frozen peas. Allow the stew to finish cooking, ensuring the peas are heated through.
Once done, remove the bay leaves. Taste the stew and adjust the seasoning with additional salt and pepper if needed.
Ladle the stew into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.3 g | 275% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6984 mg | 304% | |
| Total Carbohydrate | 228.7 g | 83% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 37.8 g | ||
| Protein | 207.9 g | 416% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 8269 mg | 176% | |
*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.
