Crock Pot Easy Beef Stew
Cozy up to a bowl of hearty comfort with this Crock Pot Easy Beef Stew, the ultimate one-pot meal perfect for busy weeknights or chilly weekends. Made with tender chunks of seared beef chuck roast, slow-cooked to perfection alongside wholesome vegetables like carrots, potatoes, celery, and peas, this recipe bursts with rich, savory flavors. A robust broth made from beef stock, tomato paste, Worcestershire sauce, and aromatic herbs like thyme and rosemary ties everything together. With only 20 minutes of prep and a hands-off cooking time of up to 8 hours, this slow-cooker beef stew is as effortless as it is satisfying. Serve it with warm crusty bread for dipping or spoon it over fluffy rice for a hearty, homestyle meal the whole family will love. Perfect for meal prep, leftovers, or entertaining, this dish will quickly become a cold-weather favorite!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 large yellow onion
- 4 medium carrots
- 3 medium russet potatoes
- 2 celery stalks
- 3 garlic cloves
- 4 cups beef broth
- 3 tablespoons tomato paste
- 2 tablespoons worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 cup frozen peas
Instructions
Cut the beef chuck roast into 1.5-inch cubes, trimming off excess fat.
Peel and dice the onion. Peel and slice the carrots into 1/2-inch rounds. Cut the potatoes into 1-inch cubes. Slice the celery stalks. Mince the garlic cloves.
In a large skillet, heat the olive oil over medium-high heat. Lightly dredge the beef cubes in the flour and sear them in batches until browned on all sides, about 3-4 minutes per batch. Transfer the browned beef to the crock pot.
Layer the onion, carrots, potatoes, and celery over the beef in the crock pot.
In a medium bowl, whisk together the beef broth, tomato paste, worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper.
Pour the broth mixture over the meat and vegetables in the crock pot.
Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
About 30 minutes before serving, stir in the frozen peas and adjust seasoning with more salt and pepper if needed. Cover and let cook for the remaining time.
Serve the beef stew hot with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.8 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1314 mg | 28% | |
*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.
