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Crockpot Beef and Vegetable Stew

  • Author: Avery
  • Total Time: 8 hours 15 minutes on LOW (or 4 hours 15 minutes on HIGH)
  • Yield: 6 servings 1x
  • Diet: Omnivore

Description

This Crockpot Beef and Vegetable Stew is everything you want on a chilly night: tender chunks of beef, hearty vegetables, and a rich, savory broth that tastes like it simmered on the stove all day because it did, but your slow cooker did the work. It’s cozy, filling, and perfect for feeding a hungry crowd with minimal effort.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 4 carrots, sliced
  • 3 potatoes, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the beef chuck cubes in a single layer and brown on all sides, about 5–7 minutes. Work in batches to avoid crowding the pan.
  3. Transfer the browned beef to the crockpot (slow cooker).
  4. Add the sliced carrots, diced potatoes, chopped onion, minced garlic, green beans, diced tomatoes (with their juices), and tomato paste to the crockpot.
  5. Pour in the beef broth and Worcestershire sauce.
  6. Sprinkle the dried thyme, dried rosemary, salt, and pepper over the top.
  7. Stir gently to combine all the ingredients, making sure the tomato paste is well distributed.
  8. Cover and cook on LOW for about 8 hours or on HIGH for about 4 hours, until the beef is tender and the vegetables are cooked through.
  9. Skim off any excess fat from the surface, if needed.
  10. Taste and adjust seasoning with additional salt and pepper, if necessary.
  11. Serve hot, ladled into bowls, with crusty bread or over rice, if desired.

Notes

  • Use a well-marbled beef chuck roast for the most tender, flavorful stew.
  • If your slow cooker is smaller, you may need to slightly reduce the vegetables or liquid to avoid overfilling.
  • For a slightly thicker stew, mash a few of the potatoes in the crockpot right before serving or simmer uncovered for 10–15 minutes on HIGH.
  • Prep Time: 15 minutes
  • Cook Time: 8 hours on LOW (or 4 hours on HIGH)
  • Category: Dinner, Soup, Stew, Main Course
  • Method: Slow Cooker, Crockpot
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 350 kcal
  • Sugar: 6 g (approx.)
  • Sodium: 800 mg (approx., varies with broth and Worcestershire sauce)
  • Fat: 16 g (approx.)
  • Saturated Fat: 6 g (approx.)
  • Unsaturated Fat: 9 g (approx.)
  • Trans Fat: 0 g (approx.)
  • Carbohydrates: 24 g (approx.)
  • Fiber: 4 g (approx.)
  • Protein: 28 g (approx.)
  • Cholesterol: 90 mg (approx.)

Keywords: crockpot beef stew, slow cooker beef and vegetable stew, hearty beef stew, easy crockpot dinner, comfort food

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Find it online: https://averyrecipes.com/crockpot-beef-and-vegetable-stew/