Hearty Beef Stew from Your Crock Pot
Warm up your weeknights with this Hearty Beef Stew from Your Crock Pot—a soul-soothing classic that's as easy as it is delicious. Tender chunks of seared beef chuck roast simmer slowly with carrots, celery, potatoes, and savory aromatics, creating a rich and flavorful broth infused with tomato paste, Worcestershire sauce, and fresh herbs. This one-pot comfort meal is a true timesaver, requiring just 20 minutes of prep before your slow cooker takes over, delivering a melt-in-your-mouth stew after hours of low, slow cooking. Perfect for busy family dinners or cozy gatherings, this recipe is packed with wholesome ingredients and finishes with a flourish of sweet peas and optional thickened gravy. Serve it with crusty bread for the ultimate comfort food experience! Keywords: hearty beef stew, crock pot beef stew, slow cooker recipes, comforting dinners, one-pot meals.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, peeled and chopped
- 3 medium celery stalks, chopped
- 4 medium potatoes, peeled and cubed
- 4 cups beef broth
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
Instructions
Season the beef chuck roast 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 on all sides until well-browned, about 4-5 minutes per side. Remove from heat and set aside.
In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes, until softened and fragrant. Transfer to the Crock Pot.
Add the chopped carrots, celery, and cubed potatoes to the Crock Pot.
Place the seared beef on top of the vegetables.
In a mixing bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and the bay leaf. Pour this mixture over the ingredients in the Crock Pot.
Cover the Crock Pot with the lid 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.
30 minutes before serving, add the frozen peas to the Crock Pot.
Optional: For a thicker stew, mix 2 tablespoons of all-purpose flour with 1/4 cup of water to make a slurry. Stir this into the Crock Pot and cook for an additional 20-30 minutes on HIGH until thickened.
Before serving, discard the bay leaf. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve warm in bowls and enjoy your hearty, comforting beef stew!
Nutrition Facts
Calories |
3566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7063 mg | 307% | |
| Total Carbohydrate | 221.8 g | 81% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 32.7 g | ||
| Protein | 201.4 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 8268 mg | 176% | |
*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.
