Spiced Beef Crock Pot Stew
Warm up your home with the comforting aroma of Spiced Beef Crock Pot Stew, a rich and hearty one-pot meal that combines tender beef, a medley of root vegetables, and a tantalizing blend of warm spices like paprika, cumin, and a hint of cinnamon. Perfect for busy weekdays or cozy weekends, this slow-cooked stew is simmered to perfection in a flavorful broth infused with garlic, tomato paste, and Worcestershire sauce, ensuring melt-in-your-mouth tenderness and deep, complex flavor. With just 20 minutes of prep, the crock pot does the rest, making this recipe a stress-free way to enjoy a wholesome, satisfying dinner. Serve this savory stew with crusty bread or over creamy mashed potatoes for a complete meal, and don’t forget the optional fresh parsley garnish for a touch of brightness! Whether you're cooking for family or looking for an impressive dish to share, this spiced beef stew is the epitome of comfort food that delights every palate.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef stew meat
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 medium carrots, peeled and sliced into rounds
- 2 stalks celery stalks, sliced
- 2 medium russet potatoes, peeled and diced
- 3 cloves garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat a large skillet over medium-high heat and add olive oil.
Season the beef stew meat with salt and pepper. In batches, sear the beef in the hot skillet until browned on all sides, about 2-3 minutes per batch. Transfer the beef to the crock pot.
In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes or until fragrant, then transfer to the crock pot.
Add the sliced carrots, celery, diced potatoes, tomato paste, Worcestershire sauce, paprika, cumin, cinnamon, thyme, and bay leaf to the crock pot.
Pour in the beef broth and stir to combine all ingredients.
Cover the crock pot with its lid and cook on low heat for 8 hours or on high heat for 4 hours, until the beef is tender and the vegetables are cooked through.
About 30 minutes before the stew is done, stir in the frozen peas and allow them to warm through.
Before serving, remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped fresh parsley if desired, accompanied by crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
3280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 7018 mg | 305% | |
| Total Carbohydrate | 154.9 g | 56% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 31.5 g | ||
| Protein | 271.7 g | 543% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 7346 mg | 156% | |
*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.
