Old Fashioned Beef Stew for Your Crock Pot
Savor the comforting, hearty flavors of this Old Fashioned Beef Stew for Your Crock Pot, a slow-cooked classic that will warm your soul and fill your home with irresistible aromas. Tender chunks of seared beef, perfectly seasoned and simmered alongside hearty potatoes, carrots, celery, and a rich, savory beef broth, create a one-pot meal that’s as satisfying as it is easy to make. Enhanced with the deep flavors of tomato paste, Worcestershire sauce, and fragrant thyme, this recipe delivers melt-in-your-mouth meat and perfectly cooked vegetables with minimal effort. Just set it and forget it—your crock pot does all the work! Ideal for cozy family dinners or make-ahead meal prep, this nostalgic beef stew is perfect for feeding a crowd. Don’t forget the finishing touch of vibrant parsley for a pop of color and freshness.
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Recipe Information
Ingredients
- 2 pounds Beef stew meat
- 0.25 cups All-purpose flour
- 1.5 teaspoons Salt
- 1 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 4 Potatoes, peeled and cut into 1-inch chunks
- 3 Carrots, peeled and sliced
- 3 Celery stalks, chopped
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 2 Bay leaves
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
In a medium bowl, mix the flour, salt, and black pepper together. Toss the beef stew meat in the flour mixture until evenly coated, shaking off any excess flour.
Heat the olive oil in a large skillet over medium-high heat. In batches, sear the beef on all sides until browned, about 3-4 minutes per batch. Transfer the browned beef to the crock pot.
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and sauté for an additional minute. Transfer the mixture to the crock pot.
Add the potatoes, carrots, and celery to the crock pot, layering them over the beef.
In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and dried thyme. Pour the mixture over the ingredients in the crock pot.
Add the bay leaves to the crock pot, submerging them gently into the liquid.
Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are fully cooked.
During the last 30 minutes of cooking, stir in the frozen peas.
Discard the bay leaves. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the stew hot, garnished with freshly chopped parsley, if desired. Enjoy!
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1289 mg | 56% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 7.5 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1424 mg | 30% | |
*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.
