Crock Pot Apple and Beef Stew
Warm your home with the comforting aroma of this Crock Pot Apple and Beef Stew—a hearty, slow-cooked dish that masterfully blends savory and subtly sweet flavors. Tender chunks of seared beef marry beautifully with nutrient-packed carrots, parsnips, potatoes, and the unexpected sweetness of diced apples, infused with aromatic thyme and garlic. A rich broth of beef stock, tomato paste, and a dash of Worcestershire sauce ties everything together, creating a velvety, flavorful stew perfect for cozy weeknight dinners or meal prep. This easy-to-make recipe requires just 20 minutes of prep before the Crock Pot takes over, delivering melt-in-your-mouth results after 8 hours of slow cooking. Serve it steaming hot with a sprinkle of fresh parsley for a touch of brightness, and watch as this delicious one-pot meal becomes everyone’s cold-weather favorite.
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Recipe Information
Ingredients
- 2 pounds stew beef
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 2 large apples, peeled, cored, and diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon fresh thyme
- 3 medium potatoes, peeled and chopped
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the stew beef with 2 teaspoons of salt and 1 teaspoon of black pepper. Lightly coat the beef with 2 tablespoons of all-purpose flour.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 2-3 minutes per side. Transfer the beef to the Crock Pot.
In the same skillet, add the diced yellow onion, chopped carrots, and chopped parsnips. Sauté for 3-4 minutes until slightly softened, then add to the Crock Pot.
Add the diced apples, minced garlic, chopped potatoes, and bay leaves to the Crock Pot.
In a medium bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour the mixture over the ingredients in the Crock Pot.
Sprinkle 1 teaspoon of fresh thyme over the top. Stir gently to combine all ingredients.
Set the Crock Pot to low heat and cook for 8 hours, or until the beef is tender and the vegetables are cooked through.
Once cooked, remove the bay leaves and give the stew a final stir. Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 12.0 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1371 mg | 29% | |
*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.
