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Crockpot Beef Stew

Crockpot Beef Stew: Hearty Comfort for Busy Weeknights

This Crockpot Beef Stew is a delicious, homemade meal that simmers in your slow cooker, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds beef stew meat Chuck roast or brisket can be used for a similar texture.
  • 4 cups beef broth Use low-sodium broth to control saltiness.
  • 4 medium carrots Cut into uniform sizes for even cooking.
  • 4 medium potatoes Sweet potatoes can be used for a different flavor profile.
  • 1 medium onion Chop finely for quick cooking.
  • 3 cloves garlic Minced; garlic powder can substitute if fresh is unavailable.
  • 2 tablespoons tomato paste Adjust for personal taste preferences.
  • 1 teaspoon dried thyme Consider Italian seasoning or fresh herbs as alternatives.
  • 2 teaspoons salt Adjust based on dietary needs.
  • 1 teaspoon black pepper Freshly cracked is preferable.
  • 2 tablespoons olive oil Used for browning the meat.
  • 1 cup all-purpose flour For thickening; cornstarch or gluten-free flour can be used.
  • 1 cup frozen peas Added at the end for color and sweetness.

Equipment

  • crockpot
  • Skillet
  • cutting board
  • knife

Method
 

Step-by-Step Instructions for Crockpot Beef Stew
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Toss 2 pounds of beef stew meat in all-purpose flour until well coated. Sear the beef in batches for about 3-4 minutes per side, until a rich brown crust forms. Once browned, transfer the meat to your crockpot.
  2. Layer in 4 sliced carrots, 4 diced potatoes, 1 finely chopped onion, and 3 minced garlic cloves into the crockpot. Give everything a gentle toss to combine evenly.
  3. Pour in 4 cups of beef broth and stir in 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, and a generous sprinkle of salt and black pepper. Mix thoroughly, ensuring the tomato paste is fully dissolved.
  4. Cover the crockpot with its lid and set it to cook on low for 8 hours.
  5. In the last 30 minutes of cooking, stir in 1 cup of frozen peas for a burst of color and sweetness.
  6. Once the cooking time is complete, ladle the steaming Crockpot Beef Stew into bowls and serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Allow the stew to cool completely before transferring to airtight containers; can be refrigerated for up to 3 days or frozen for 3 months.

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