Crock Pot Beef Vegetable Stew
Dive into the ultimate comfort food with this Crock Pot Beef Vegetable Stew, a hearty and nourishing recipe that's as easy as it is delicious. Tender chunks of beef chuck are browned to perfection before slow-cooking with a vibrant medley of carrots, celery, russet potatoes, and sweet peas in a rich broth seasoned with garlic, thyme, and rosemary. The combination of Worcestershire sauce and tomato paste adds a deep, savory flavor, while the low-and-slow cooking method ensures melt-in-your-mouth beef and perfectly tender vegetables. Perfect for busy days, this one-pot meal takes just 20 minutes of prep before the crock pot takes over, making it a stress-free dinner option. Serve it with a slice of crusty bread, or ladle it over fluffy rice for a cozy, crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 4 medium russet potatoes, peeled and diced
- 1 cup frozen peas
- 3 cloves garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 0.25 cup all-purpose flour (for coating the beef)
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Season the beef cubes with salt and pepper and lightly coat them in the all-purpose flour.
In a large skillet, heat the olive oil over medium-high heat. Brown the beef cubes in batches until all sides are golden brown. Transfer the browned beef to the crock pot.
In the same skillet, add the diced onion and minced garlic and sauté for 2-3 minutes until fragrant. Add this mixture to the crock pot.
Add the carrots, celery, potatoes, frozen peas, beef broth, tomato paste, Worcestershire sauce, bay leaf, thyme, and rosemary to the crock pot. Stir gently to combine all the ingredients.
Cover the crock pot with the lid and set it to cook on LOW for 8 hours or HIGH for 4 hours, stirring occasionally if possible.
After cooking, remove the bay leaf. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot with bread or over rice for a satisfying meal.
Nutrition Facts
Calories |
3760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6922 mg | 301% | |
| Total Carbohydrate | 266.1 g | 97% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 36.3 g | ||
| Protein | 212.0 g | 424% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 8963 mg | 191% | |
*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.
