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Crock Pot Beef Stew

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A comforting beef stew that simmers all day in the crock pot, bursting with rich flavors and hearty ingredients.
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck (cut into 1-inch cubes)
  • 4 cups beef broth
  • 1 cup frozen peas (added at the end)
  • 4 medium carrots (sliced)
  • 3 large potatoes (peeled and diced)
  • 2 stalks celery (sliced)
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
Seasonings and Miscellaneous
  • 3 tablespoons all-purpose flour Can substitute for gluten-free blend.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil For searing the beef.
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 tablespoons fresh parsley (chopped, for garnish) Optional garnish.

Method
 

Preparation
  1. In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
  2. In a skillet, heat olive oil over medium-high heat. Sear the beef until browned on all sides, then transfer it to the crock pot.
Cooking
  1. Add broth, tomato paste, Worcestershire sauce, thyme, garlic, carrots, potatoes, celery, and onion to the crock pot. Give it a gentle stir to combine.
  2. Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is tender and the vegetables are cooked through.
  3. In the last 30 minutes of cooking, stir in the frozen peas. Adjust seasoning if needed and garnish with parsley before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 18gSaturated Fat: 6gSodium: 800mgFiber: 5gSugar: 5g

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to three days or freeze for later. Reheat gently in a pot or microwave. Variations: Try different vegetables or herbs for personalized flavor.
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