720860455 122118767067032441 7338170598572520851 n 1

Slow Cooker Crockpot Beef Stew

by

Slow Cooker Crockpot Beef Stew

Description

Slow Cooker Crockpot Beef Stew is the ultimate comfort food, featuring tender chunks of beef slow-cooked with hearty vegetables in a rich, savory broth. As the stew simmers throughout the day, the beef becomes melt-in-your-mouth tender while the vegetables absorb all the delicious flavors from the herbs, garlic, and broth. This classic family favorite is perfect for chilly evenings, busy weekdays, meal prep, or whenever you’re craving a warm and satisfying homemade meal. The slow cooker does all the work, making this recipe both convenient and incredibly flavorful.

Ingredients

For the Beef

  • 2 lbs (900g) beef chuck roast or stew meat, cut into 1-inch cubes
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp all-purpose flour
  • 1 tbsp olive oil

For the Vegetables

  • 4 medium potatoes, peeled and cubed
  • 4 carrots, sliced
  • 3 celery stalks, chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced

For the Broth

  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried parsley
  • 2 bay leaves

Optional Garnish

  • Fresh parsley, chopped

Instructions

Step 1: Prepare the Beef

Pat the beef dry with paper towels. Season with salt and pepper, then lightly coat with flour. Heat olive oil in a skillet over medium-high heat and brown the beef on all sides for about 4–5 minutes. This step adds extra flavor but can be skipped if you’re short on time.

Step 2: Add Vegetables

Place the potatoes, carrots, celery, onion, and garlic into the bottom of the slow cooker.

Step 3: Add the Beef

Transfer the browned beef to the slow cooker and spread it evenly over the vegetables.

Step 4: Make the Broth

In a bowl, whisk together beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, and parsley.

Step 5: Slow Cook

Pour the broth mixture over the beef and vegetables. Add the bay leaves.

Cover and cook:

  • LOW: 8–9 hours
  • HIGH: 4–5 hours

The beef should be fork-tender and the vegetables soft.

Step 6: Final Touches

Remove the bay leaves. Stir the stew and taste for seasoning. Add more salt and pepper if needed.

Step 7: Serve

Ladle into bowls and garnish with fresh parsley. Serve with crusty bread, biscuits, or a side salad.

Tips

  • Use beef chuck roast for the most tender and flavorful stew.
  • Cut vegetables into similar-sized pieces for even cooking.
  • Browning the beef first creates a richer flavor.
  • For a thicker stew, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir it in during the final 30 minutes of cooking.
  • Add frozen peas during the last 15 minutes for extra color and nutrition.

Notes

  • This stew tastes even better the next day as the flavors continue to develop.
  • Low-sodium broth can be used to better control the salt content.
  • Store leftovers in airtight containers for easy meal prep.
  • The recipe can easily be doubled for larger families or gatherings.

Servings

6–8 servings

Nutrition Information (Approximate Per Serving)

  • Calories: 385
  • Protein: 32g
  • Carbohydrates: 24g
  • Fat: 18g
  • Saturated Fat: 6g
  • Fiber: 4g
  • Sugar: 5g
  • Sodium: 620mg

Leave a Comment