Hearty Winter Vegetable and Beef Stew Crock Pot
Warm up your coldest nights with this Hearty Winter Vegetable and Beef Stew made effortlessly in a crock pot. Bursting with tender morsels of seared beef, earthy root vegetables like potatoes, carrots, and parsnips, and savory aromatics, this stew is slow-cooked to perfection for rich, comforting flavor. A medley of herbs, including thyme, rosemary, and bay leaves, enhances the dish’s depth, while a splash of Worcestershire and soy sauce adds an irresistible umami kick. Finished with vibrant peas and a sprinkle of fresh parsley, this one-pot meal is perfect for cozy family dinners or meal prepping hearty leftovers. Serve it solo, with crusty bread, or over creamy mashed potatoes for the ultimate winter comfort food experience. Ideal for those searching for "easy crock pot beef stew," "hearty winter stew recipes," or "one-pot slow-cooker dinners."
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Recipe Information
Ingredients
- 2 lbs beef stew meat
- 4 medium potatoes (russet or Yukon Gold)
- 4 medium carrots
- 2 medium parsnips
- 3 celery stalks
- 1 large yellow onion
- 3 garlic cloves
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 15 oz can diced tomatoes (canned)
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp olive oil
- 0.25 cup flour
- 1 tsp salt
- 1 tsp black pepper
- 1 cup frozen peas
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Prepare the vegetables: Peel the potatoes, carrots, and parsnips, and chop them into bite-sized chunks. Slice the celery and dice the onion. Mince the garlic cloves.
Heat a large skillet over medium-high heat and add the olive oil.
Season the beef stew meat with salt and pepper, then lightly coat the pieces in flour.
In batches, sear the beef in the hot skillet until browned on all sides (about 2-3 minutes per side). Transfer the browned meat to the crock pot.
In the same skillet, add the onions and garlic. Sauté for 2-3 minutes until fragrant, then stir in the tomato paste and cook for another minute.
Deglaze the skillet by adding 1/2 cup of beef broth, scraping up any browned bits from the bottom of the pan. Pour the mixture into the crock pot.
Add the chopped potatoes, carrots, parsnips, celery, diced tomatoes, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaves to the crock pot.
Pour in the remaining beef broth and give everything a good stir to combine.
Set the crock pot to low and cook for 8 hours, or until the beef is tender and the vegetables are cooked through.
In the last 30 minutes of cooking, stir in the frozen peas and adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaves before serving. Garnish with chopped fresh parsley, if desired.
Serve hot with crusty bread or over mashed potatoes for a hearty winter meal.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 11.7 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1669 mg | 36% | |
*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.
