Fabulous Beef Stew Crock Pot
Warm, hearty, and irresistibly flavorful, this Fabulous Beef Stew Crock Pot recipe is the ultimate comfort food for chilly nights or cozy family dinners. Featuring tender chunks of seared beef chuck, a medley of hearty vegetables, and a rich, savory broth enhanced with thyme, bay leaves, and a hint of red wine, this slow-cooked masterpiece is both satisfying and simple to prepare. With a hands-off cook time in your crock pot, the magic happens while you go about your day. The addition of frozen peas near the end adds a touch of sweetness and vibrant color, while fresh parsley makes for the perfect finishing touch. Serve this luscious stew hot with crusty bread to soak up every last drop—perfect for meal prepping or serving a crowd. Naturally gluten-free? Swap the flour for your favorite alternative! Packed with robust flavors, this beef stew is truly fabulous.
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Recipe Information
Ingredients
- 2 pounds Beef chuck (cut into 1-inch cubes)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 large Yellow onion (diced)
- 3 Garlic cloves (minced)
- 4 medium Carrots (peeled and sliced into 1-inch pieces)
- 3 medium Russet potatoes (peeled and cut into chunks)
- 2 stalks Celery stalks (sliced)
- 2 tablespoons Tomato paste
- 4 cups Beef broth
- 0.5 cup Red wine (optional)
- 2 Bay leaves
- 1 teaspoon Fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the beef cubes with salt and black pepper, then sprinkle with flour and toss to coat evenly.
Heat olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches, about 2 minutes per side, until browned. Transfer seared beef to the crock pot.
In the same skillet, sauté the diced onion until softened, about 3 minutes. Add the minced garlic and sauté for another 30 seconds. Transfer the mixture to the crock pot.
Add the carrots, potatoes, and celery to the crock pot, layering them over the beef.
In a small bowl, whisk together the tomato paste, beef broth, and red wine (if using). Pour the mixture into the crock pot.
Add the bay leaves and thyme to the crock pot.
Cover and cook the stew 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. Let the stew continue to cook until the peas are heated through.
Remove the bay leaves before serving. Garnish the stew with freshly chopped parsley.
Serve hot with crusty bread, if desired. Enjoy!
Nutrition Facts
Calories |
3422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.0 g | 273% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6779 mg | 295% | |
| Total Carbohydrate | 174.3 g | 63% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 24.9 g | ||
| Protein | 204.3 g | 409% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 6972 mg | 148% | |
*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.
