Crock Pot at the Cabin Beef Stew
Cozy up with the comfort of "Crock Pot at the Cabin Beef Stew," a hearty and flavor-packed one-pot meal perfect for chilly evenings or rustic retreats. This slow-cooked recipe combines tender, seared beef stew meat with a medley of wholesome vegetables like carrots, potatoes, and celery, all simmered in a rich, herb-infused beef broth. Featuring simple preparation with minimal hands-on time, this crock pot classic comes together with robust flavors from garlic, tomato paste, and a fragrant trio of thyme, rosemary, and bay leaf. Finished with a pop of sweetness from peas and an optional sprinkle of fresh parsley, this stew is the ultimate crowd-pleaser, ideal for serving alongside crusty bread. With its effortless cooking method and soul-warming results, this recipe makes the perfect addition to your lineup of cold-weather staples or cozy cabin meals.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced into rounds
- 3 russet potatoes, cubed
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 teaspoons dried thyme
- 1 teaspoons dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the beef stew meat with salt and pepper, then toss it in the all-purpose flour until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. Transfer the beef to the crock pot.
In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds. Add this mixture to the crock pot.
Add the carrots, potatoes, and celery to the crock pot, layering them over the beef.
In a small bowl, mix the tomato paste with a cup of the beef broth until smooth. Pour this mixture, along with the remaining beef broth, into the crock pot.
Sprinkle in the dried thyme, dried rosemary, and add the bay leaf. Stir everything gently to combine.
Cover the crock pot with the lid and cook on low heat for 6-8 hours, or until the beef is tender and the vegetables are cooked through.
About 30 minutes before serving, stir in the frozen peas and allow them to heat through.
Remove the bay leaf, taste the stew, and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
3304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 6925 mg | 301% | |
| Total Carbohydrate | 159.1 g | 58% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 32.8 g | ||
| Protein | 273.0 g | 546% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 7408 mg | 158% | |
*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.
