Crock Pot Beef Stew

Let me share a little secret from my kitchen: this Crock Pot Beef Stew is pure magic for a cozy, no-fuss meal. It’s my go-to when I’m craving something hearty and comforting that practically cooks itself. One crisp fall day, with a busy schedule and a craving for warmth, I tossed beef, veggies, and seasonings into my slow cooker, and this soul-warming stew was born. Tender beef, soft potatoes, and carrots meld in a rich, savory broth with a hint of herbs. Each spoonful is like a hug in a bowl, perfect for family dinners or chilly evenings. If you’re looking for a budget-friendly, set-it-and-forget-it dish that’s packed with flavor, you’re in for a treat!

Ingredients

• Beef Stew Meat: 2 pounds, chuck or round, cut into 1-inch cubes, for tender bites.
• Potatoes: 4 medium, Yukon Gold or russet, peeled and cubed, for heartiness.
• Carrots: 4 medium, sliced into ½-inch rounds, for sweetness.
• Celery: 3 stalks, sliced, for aromatic depth.
• Onion: 1 large, diced, for savory base.
• Garlic: 4 cloves, minced, for robust flavor.
• Beef Broth: 4 cups, low-sodium, for rich liquid.
• Tomato Paste: 2 tablespoons, for umami and slight tang.
• Worcestershire Sauce: 1 tablespoon, for savory depth.
• Olive Oil: 2 tablespoons, for browning beef.
• All-Purpose Flour: ¼ cup, for thickening.
• Bay Leaves: 2, for earthy flavor.
• Thyme: 1 teaspoon, dried (or 2 sprigs fresh), for herby warmth.
• Salt: 1 teaspoon, or to taste.
• Black Pepper: ½ teaspoon, or to taste.
• Optional Add-Ins: 1 cup frozen peas or green beans, added in last 30 minutes.
• Optional Garnish: Fresh parsley, chopped.
• Optional Side: Crusty bread, mashed potatoes, or egg noodles.

Instructions

1. Prepare Your Ingredients (Mise en Place): Cube beef, peel and chop potatoes, slice carrots and celery, dice onion, and mince garlic. Measure broth, flour, and seasonings.
2. Brown the Beef: Pat beef dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon pepper. Toss beef in flour to coat. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown beef in batches, 2-3 minutes per side, until seared. Transfer to a 6-quart slow cooker.
3. Assemble the Stew: Add potatoes, carrots, celery, onion, and garlic to the slow cooker. Stir in tomato paste, Worcestershire sauce, thyme, bay leaves, remaining salt, and pepper. Pour in beef broth and stir to combine.
4. Cook: Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is tender and vegetables are soft. If using peas or green beans, stir them in during the last 30 minutes of cooking.
5. Finish and Serve: Remove bay leaves. Taste and adjust salt or pepper if needed. Ladle into bowls, garnish with parsley, and serve hot with crusty bread, mashed potatoes, or egg noodles.

Nutrition Facts

This Crock Pot Beef Stew is a balanced, hearty meal with protein from beef, carbs from potatoes, and vitamins from vegetables. It’s filling and nutrient-dense, perfect for a complete dinner.

• Servings: 6
• Calories per serving: 350-400 kcal
• Protein: 30-35g
• Fat: 15-18g
• Saturated Fat: 5-6g
• Carbohydrates: 25-30g
• Fiber: 4-5g
• Sugar: 5-7g
• Sodium: 800-1000mg (varies with broth and salt)

Preparation Time

This stew is ideal for busy days, with minimal active prep and the slow cooker doing the heavy lifting. Browning beef adds flavor but can be skipped if time’s tight.

• Prep time: 15-20 minutes
• Cook time: 7-8 hours (LOW) or 4-5 hours (HIGH)
• Total time: 7 ¼-8 ⅓ hours

How to Serve

• Family Dinner: Serve in bowls with crusty bread to soak up the broth.
• Meal Prep: Portion into containers for easy lunches or dinners.
• Cozy Gathering: Keep warm in the slow cooker for self-serve with a salad.
• Comfort Food: Pair with mashed potatoes for extra heartiness.
• Freezer-Friendly: Freeze portions for quick future meals.

Additional Tips

• Thicker Stew: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes.
• Beef Choice: Chuck roast, cut into cubes, is ideal for tenderness; trim excess fat to avoid greasiness.
• Flavor Boost: Add a splash of red wine (½ cup) with the broth for deeper flavor.
• Make Ahead: Prep beef and veggies the night before; store in the fridge and add to the slow cooker in the morning.
• Storage: Refrigerate in an airtight container for up to 4 days; freeze for up to 3 months.

Budgeting the Recipe

This Crock Pot Beef Stew is budget-friendly, using affordable stew meat, potatoes, and carrots. Buy store-brand broth and bulk veggies to save more. The recipe serves six, costing roughly $2-3 per serving, making it economical for families or leftovers.

Frequently Asked Questions

Q: Can I skip browning the beef?

A: Yes, but browning adds flavor. If skipping, toss beef in flour and add directly to the slow cooker.

Q: Can I use other meats?

A: Yes! Try pork shoulder or lamb; adjust cooking time if pieces are larger.

Q: Why is my stew watery?

A: Too much liquid or insufficient thickening. Use less broth or add a cornstarch slurry.

Q: Can I make this vegetarian?

A: Swap beef for mushrooms or lentils, use vegetable broth, and add extra root veggies.

Q: How do I reheat leftovers?

A: Reheat on the stove over medium heat or microwave in 1-minute intervals, stirring, with a splash of broth if needed.

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