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Two green bowls filled with beef stew with a white and blue checkered cloth underneath the bowls.
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Crock Pot Beef Stew

Indulge in the ultimate comfort with my Crock Pot beef stew, where tender chunks of beef melt in a rich, savory broth chocked full of vegetables, promising a hearty and delicious meal that practically cooks itself!
Course Main Course, Slow Cooker
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Servings 8
Calories 274kcal
Author Katie

Equipment

  • 1 Stove Top
  • 1 Frying Pan
  • Measuring Cups
  • Measuring Spoons
  • 1 Whisk
  • 1 Slow Cooker

Ingredients

  • 1 teaspoon Grapeseed Oil
  • 2 pounds Stewed beef chunks
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon Black Pepper
  • 2 cups baby carrots
  • 1 onion quartered
  • 3 Celery Stalks cut into 1-inch pieces
  • 5 Garlic Cloves minced
  • 24 ounces Baby White Potatoes quartered
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Parsley Flakes
  • 2 cups Beef broth
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Worchestire sauce
  • 2 tablespoons Cornstarch
  • ½ cup Frozen Peas thawed

Instructions

  • Heat a frying pan on medium heat. Add the oil. Then in a separate bowl, season the beef with the paprika, salt, and pepper. Place the beef in the frying pan and brown on all sides (about 5 minutes) until a nice golden crust is obtained).
  • While the beef is cooking, wash and cut potatoes, celery, onion, and garlic. Place in the crock pot, along with the baby carrots.
  • Place the semi-cooked beef in the crock pot and sprinkle the thyme and parsley on top.
  • Mix the beef broth with the tomato paste and Worchestire sauce. Pour on top of the beef and vegetables. Mix well.
  • Cover and cook on low for 8 hours or high for 4-5 hours.
  • In a bowl mix together the cornstarch and a ½ cup of the broth from the stew. Mix until smooth. Then begin to stir into the hot stew. Mix in the thawed green peas, and cook on high for 30 minutes.
  • Stir the stew again just before dividing evenly among bowls and enjoy.

Notes

  • Carrots - I like to use baby carrots since their is no peeling and chopping involved. However, I do like the flavor of whole carrots better. You can use either for this recipe.
  • Pre-Cooking Beef - I like to precook and sear the beef prior to placing in the slow cooker. It does take a few more minutes in the preparation step; however, it will yield amazing flavors as the end result. If you don't have the time--don't stress. You can skip this step.
  • Vegetables - If you want to add more vegetables to your stew you can always add in chunks of mushroom, zucchini, corn, or even green beans to the stew.

Nutrition

Serving: 1c | Calories: 274kcal | Carbohydrates: 24g | Protein: 29g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 524mg | Potassium: 972mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4682IU | Vitamin C: 24mg | Calcium: 62mg | Iron: 4mg