Crockpot Beef Stew
Cozy up with this hearty Crockpot Beef Stew, a true comfort food classic that's as easy to prepare as it is satisfying. Tender chunks of seared beef, vibrant carrots, celery, and russet potatoes simmer to perfection in a rich, flavorful broth enhanced with garlic, tomato paste, Worcestershire sauce, and fresh herbs. The slow cooker does all the heavy lifting, transforming simple ingredients into a soul-warming meal that's perfect for chilly nights or meal prep. With a finish of vibrant peas and optional parsley for garnish, this one-pot wonder offers wholesome goodness in every bite. Let your slow cooker work its magic and reward your family with the ultimate homemade bowl of beef stew.
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Recipe Information
Ingredients
- 2 pounds Beef stew meat
- 1 large Yellow onion
- 4 medium Carrots
- 3 Celery stalks
- 4 medium Russet potatoes
- 3 Garlic cloves
- 3 tablespoons Tomato paste
- 4 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 4 sprigs Fresh thyme
- 2 Bay leaves
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.25 cup All-purpose flour
- 1 cup Frozen peas
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Cut the beef stew meat into bite-sized chunks if not pre-cut. Season the meat with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides, about 2-3 minutes per batch. Transfer the browned beef to the crockpot.
Peel and dice the onion, carrots, and potatoes into bite-sized pieces. Slice the celery. Mince the garlic cloves.
Add the diced onion, carrots, celery, and potatoes to the crockpot, layering them over the beef.
In the same skillet used for browning the beef, add 3 tablespoons of tomato paste and cook for 1 minute to intensify its flavor. Deglaze the skillet with 1 cup of beef broth, scraping up any browned bits from the bottom, then pour the mixture into the crockpot.
Add the remaining 3 cups of beef broth, 2 tablespoons of Worcestershire sauce, 4 sprigs of fresh thyme, and 2 bay leaves to the crockpot. Sprinkle in an additional 0.5 teaspoon of salt.
Stir everything together gently to combine.
Cover the crockpot with the lid and cook on LOW for 8-9 hours or HIGH for 4-5 hours, until the beef is tender and the vegetables are soft.
About 30 minutes before the cooking time is finished, mix 0.25 cup of all-purpose flour with 0.5 cup of water to create a slurry. Stir the slurry into the stew to thicken the broth.
Add the frozen peas to the crockpot and stir them in. Continue cooking for the remaining 30 minutes.
Once done, remove the thyme sprigs and bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped parsley if desired. Enjoy your cozy bowl of Crockpot Beef Stew!
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1298 mg | 56% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.3 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1536 mg | 33% | |
*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.
