Crock Pot Beef Stew
Overloaded with hearty comfort and flavor, this Crock Pot Beef Stew is the ultimate slow-cooked dish that transforms tender chunks of beef, vibrant vegetables, and a rich, savory broth into a soul-warming classic. Perfect for busy days, this recipe requires just 20 minutes of prep before your slow cooker works its magic, infusing every bite with the perfect blend of herbs like thyme and rosemary. From caramelized beef to the melt-in-your-mouth texture of potatoes, carrots, and celery, each ingredient comes together harmoniously, creating a stew that’s pure comfort food. Finished with a pop of color and sweetness from frozen peas and optionally garnished with fresh parsley, this one-pot wonder serves up to six people, making it ideal for family dinners or meal prep. Serve with crusty bread or spooned over rice for a cozy, satisfying meal that’s as easy as it is delicious. Keywords: Crock Pot Beef Stew, slow cooker recipe, hearty beef stew, easy family dinner, comfort food-focused meal.
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Recipe Information
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 0.25 cups all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cut into chunks
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
1. In a large bowl, toss the beef cubes with flour, salt, and black pepper until evenly coated.
2. Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides, working in batches if necessary. Transfer the browned beef to the crock pot.
3. In the same skillet, sauté the chopped onion and minced garlic for 2-3 minutes, until softened and fragrant. Add them to the crock pot.
4. Add the carrots, potatoes, and celery to the crock pot as well.
5. In a medium mixing bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Pour the mixture into the crock pot.
6. Add the bay leaf on top, then cover the crock pot with the lid.
7. Cook on low heat for 8 hours or on high heat for 4-5 hours, until the beef is tender and the vegetables are cooked through.
8. In the last 30 minutes of cooking, stir in the frozen peas.
9. Discard the bay leaf before serving. If desired, garnish with chopped fresh parsley.
10. Serve warm with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
3421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.4 g | 275% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7322 mg | 318% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 41.2 g | ||
| Protein | 202.6 g | 405% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 7558 mg | 161% | |
*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.
