Kosher Crock Pot Beef Stew
Warm, hearty, and filled with rich, comforting flavors, this Kosher Crock Pot Beef Stew is the ultimate cold-weather dish. Made with tender kosher beef stew meat, perfectly simmered vegetables, and a savory broth infused with garlic, paprika, thyme, and optional red wine, this stew transforms simple ingredients into a satisfying, slow-cooked masterpiece. The recipe is an effortless blend of prep and patience, requiring just 25 minutes of initial effort and letting your crock pot handle the rest. Bursting with wholesome ingredients like potatoes, carrots, celery, and peas, it's a complete, one-pot meal that's perfect for feeding your family or hosting guests. Serve it with crusty bread for soaking up every last bit of the flavorful broth—your taste buds will thank you! A truly comforting dish that's both kosher and delicious, this beef stew is the perfect addition to your winter recipe rotation.
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Recipe Information
Ingredients
- 2 pounds kosher beef stew meat
- 4 medium potatoes
- 4 medium carrots
- 3 celery stalks
- 1 large onion
- 3 garlic cloves
- 3 tablespoons tomato paste
- 4 cups kosher beef broth
- 0.5 cups dry red wine (optional)
- 0.25 cups all-purpose flour or potato starch
- 2 tablespoons olive oil
- 1 bay leaf
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup frozen peas
Instructions
Cut the kosher beef stew meat into bite-sized cubes if not already pre-cut.
Season the beef cubes with salt and black pepper. Toss them in the all-purpose flour or potato starch until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches, searing each side for 2-3 minutes until golden brown. Transfer the beef to the crock pot.
Peel and chop the potatoes into 1-inch chunks. Slice the carrots and celery into 1/2-inch pieces. Dice the onion and mince the garlic cloves.
Add the chopped potatoes, carrots, celery, onion, and garlic to the crock pot, layering them over the beef.
In a small bowl, stir together the kosher beef broth, tomato paste, dry red wine (if using), paprika, dried thyme, and bay leaf. Pour the mixture over the beef and vegetables in the crock pot.
Give everything a gentle stir to ensure the liquid reaches the bottom, but do not overmix.
Cover the crock pot with its lid and set it to cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
In the last 20 minutes of cooking, add the frozen peas and stir to combine.
Remove the bay leaf before serving. Taste and adjust seasonings with additional salt or pepper as needed.
Serve the beef stew hot with crusty bread or over a bed of rice if desired. Enjoy!
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.0 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1271 mg | 27% | |
*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.
