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Crockpot Beef Stew

Crockpot Beef Stew: Cozy Comfort Food Made Easy

Enjoy a nourishing Crockpot Beef Stew that brings the family together with rich flavors and minimal effort.
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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: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew Base
  • 2 pounds Beef Stew Meat Choose lean cuts
  • 2 tablespoons Olive Oil For browning the beef
  • 1 medium Yellow Onion Diced
  • 3 medium Carrots Chopped
  • 2 stalks Celery Chopped
  • 4 medium Red Potatoes Washed and quartered
  • 3 cloves Garlic Minced
  • 1 can Crushed Tomatoes 28 oz can
  • 4 cups Low-Sodium Beef Broth
  • 1 cup Non-Alcoholic Wine Substitute e.g. grape juice with vinegar
For Seasoning
  • 2 leaves Bay Leaves
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Smoked Paprika
  • to taste Salt
  • to taste Freshly Ground Black Pepper
For Thickening (optional)
  • 2 tablespoons Cornstarch
  • 1/4 cup Cold Water For slurry
For Garnish
  • 1/4 cup Fresh Parsley Chopped

Equipment

  • Slow Cooker
  • skillet

Method
 

Step-by-Step Instructions
  1. Prepare Ingredients: Trim and cube beef stew meat, season with salt and pepper. Dice onion, chop carrots and celery, wash and quarter potatoes, mince garlic.
  2. Brown Beef (Optional): Heat oil in skillet, add beef cubes, sear until golden brown, around 8-10 minutes. Remove, deglaze pan with wine substitute if desired.
  3. Assemble Stew: Layer onion, carrots, and celery in slow cooker. Sprinkle minced garlic, add browned beef and quartered potatoes. Pour in crushed tomatoes and broth.
  4. Season the Stew: Add bay leaves, thyme, rosemary, and smoked paprika. Season with salt and pepper, stir gently.
  5. Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Avoid lifting the lid during cooking.
  6. Thicken (Optional): Blend cornstarch with cold water for a slurry. Stir into stew after cooking and let cook on HIGH for 30 minutes.
  7. Finish and Serve: Remove bay leaves, adjust seasoning. Stir in half of the fresh parsley and serve hot, garnished with remaining parsley.
  8. Store: Cool leftovers, store in airtight containers. Refrigerate for 3-4 days or freeze for up to 3 months.

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 32gProtein: 28gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 450mgPotassium: 850mgFiber: 5gSugar: 4gVitamin A: 900IUVitamin C: 15mgCalcium: 50mgIron: 3.5mg

Notes

Crockpot beef stew tastes even better the next day. Use fresh ingredients for optimal flavor and adjust seasoning before serving.

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