Perfect Crock Pot Beef Stew
Cozy up with a bowl of hearty, comforting perfection with this Perfect Crock Pot Beef Stew recipe. Tender chunks of beef chuck roast are slow-cooked with a medley of wholesome vegetables like carrots, celery, and russet potatoes, all simmering in a rich, flavorful broth infused with garlic, tomato paste, and a touch of Worcestershire sauce. The slow-cooking process ensures melt-in-your-mouth meat and perfectly cooked veggies, while the addition of frozen peas and fresh parsley at the end brightens every bite. This one-pot wonder, which takes just 25 minutes to prep, is an ideal weeknight dinner or meal prep option that makes six generous servings. Serve it with crusty bread or over creamy mashed potatoes for a comforting dish that's both easy and satisfying. Perfect for fall nights or anytime you're craving simple, savory goodness!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast (cut into 1-inch cubes)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 1 large Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 4 medium Carrots (peeled and sliced into 1/2-inch pieces)
- 3 stalks Celery stalks (sliced into 1/2-inch pieces)
- 4 medium Russet potatoes (peeled and cubed into 1-inch pieces)
- 2 tablespoons Tomato paste
- 4 cups Beef broth (low sodium)
- 2 tablespoons Worcestershire sauce
- 2 leaves Bay leaves
- 1 teaspoon Dried thyme
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a large bowl, toss the beef cubes with salt, pepper, and flour until evenly coated.
Heat a large skillet over medium-high heat and add olive oil. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Do not overcrowd the skillet. Transfer browned beef to the crock pot.
In the same skillet, add the diced onion and garlic. Sauté for 2-3 minutes until fragrant and slightly softened. Add the tomato paste, stirring continuously, and cook for another minute. Transfer the mixture to the crock pot.
Add the carrots, celery, and potatoes to the crock pot, spreading them evenly over the beef.
Pour the beef broth and Worcestershire sauce into the crock pot. Add bay leaves and dried thyme, stirring gently to combine all ingredients.
Cover the crock pot with its lid and cook on LOW for 8 hours, or until the beef is tender and the vegetables are cooked through.
About 30 minutes before serving, stir in the frozen peas. Replace the lid and let the stew continue to cook until the peas are heated through.
Remove the bay leaves before serving. Taste the stew and adjust the seasoning with additional salt and pepper if needed.
Ladle the beef stew into bowls, garnish with fresh parsley, and serve warm with crusty bread or over mashed potatoes if desired.
Nutrition Facts
Calories |
3740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5396 mg | 235% | |
| Total Carbohydrate | 267.2 g | 97% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 47.6 g | ||
| Protein | 217.1 g | 434% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 8752 mg | 186% | |
*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.
