Crock Pot Vegetable Beef Stew
Warm up your home with the hearty, comforting flavors of Crock Pot Vegetable Beef Stew—a slow-cooked masterpiece that's as easy as it is satisfying. Packed with tender chunks of seared beef, wholesome vegetables like carrots, celery, peas, and potatoes, and a rich, tomato-based broth seasoned with thyme, paprika, and bay leaves, this stew delivers a depth of flavor that's perfect for cozy dinners. The slow cooker does all the heavy lifting, allowing the meat to become melt-in-your-mouth tender and the flavors to meld beautifully over hours of gentle cooking. With minimal prep and a family-friendly appeal, this one-pot wonder makes a perfect meal for busy weeknights or laid-back weekends. Serve it steaming hot, garnished with fresh parsley, and pair it with crusty bread or a bowl of rice for a complete, soul-warming feast! Keywords: crock pot vegetable beef stew, slow cooker beef stew, hearty beef stew recipe, easy one-pot meal.
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Recipe Information
Ingredients
- 2 pounds Beef stew meat (cut into 1-inch cubes)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion (diced)
- 3 cloves Garlic (minced)
- 3 large Carrots (peeled and sliced into 1/2-inch rounds)
- 2 stalks Celery (sliced)
- 3 medium Russet potatoes (peeled and cut into 1-inch cubes)
- 1 cup Frozen peas
- 2 tablespoons Tomato paste
- 1 14 oz can Crushed tomatoes
- 4 cups Beef broth
- 2 tablespoons Parsley (chopped, for garnish)
- 2 pieces Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
Instructions
Season the beef stew meat with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches to brown all sides, about 2-3 minutes per side. Transfer the seared beef to the Crock Pot.
In the same skillet, sauté the diced onion and minced garlic until fragrant and softened, about 2-3 minutes. Add to the Crock Pot.
Add the carrots, celery, and potatoes to the Crock Pot along with the frozen peas.
Stir in the tomato paste, crushed tomatoes, and beef broth. Add the bay leaves, dried thyme, paprika, and the remaining salt and pepper.
Gently stir to combine all ingredients. Place the lid on the Crock Pot and set to cook on low for 8 hours or on high for 4-6 hours.
Once the stew is done, remove the bay leaves. Taste and adjust seasoning if necessary.
Serve hot, garnished with chopped parsley, and enjoy with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
3480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.7 g | 275% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 9066 mg | 394% | |
| Total Carbohydrate | 201.1 g | 73% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 47.0 g | ||
| Protein | 214.6 g | 429% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 8183 mg | 174% | |
*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.
