Name: Classic Crock Pot Beef Stew Soup
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 cup frozen peas; 1 large yellow onion, diced; 1 teaspoon dried thyme (or 2 sprigs fresh thyme); 1 teaspoon salt; ½ teaspoon black pepper; 2 bay leaves; 2 lbs beef chuck, cut into 1-inch cubes; 2 tablespoons cornstarch (optional, for thickening); 2 tablespoons olive oil; 2 tablespoons tomato paste; 2 tablespoons water (optional, for thickening); 3 celery stalks, sliced; 3 cloves garlic, minced; 4 cups low-sodium beef broth; 4 medium carrots, sliced; 4 medium Yukon Gold potatoes, cubed

Savor the warmth of Classic Crock Pot Beef Stew Soup, a hearty blend of tender beef, vibrant vegetables, and rich broth. This slow-cooked delight melds flavors effortlessly, offering comfort in every spoonful. Perfect for chilly days, it’s an easy, wholesome meal that fills your home with inviting aromas.

Why You’ll Love This Recipe

This Classic Crock Pot Beef Stew Soup is a timeless favorite that brings comfort and satisfaction with minimal effort. The slow cooker does all the work, transforming simple ingredients into a robust, flavorful dish that warms the soul. Its versatility allows you to customize with your favorite vegetables or herbs, making it a family staple. Whether you’re a busy professional or a home cook, this recipe delivers a nutritious, one-pot meal that’s perfect for cozy dinners or meal prepping for the week. The rich, savory broth paired with tender beef and hearty vegetables ensures everyone leaves the table happy.

Recipe Tips and Tricks

Brown the Beef: Searing the beef before adding it to the crock pot enhances flavor with a caramelized crust.
Layer Ingredients: Place root vegetables at the bottom of the crock pot for even cooking, as they take longer.
Deglaze the Pan: After browning beef, deglaze the skillet with a splash of broth to capture flavorful bits.
Adjust Seasoning: Taste and adjust salt or herbs before serving, as slow cooking can mellow flavors.
Thicken if Desired: For a thicker stew, mix in a slurry of cornstarch and water near the end.

Yield: Serves 6

Classic Crock Pot Beef Stew Soup

Hearty Classic Crock Pot Beef Stew Soup with tender beef, vegetables, and rich broth—perfect for cozy, effortless meals.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

1 cup frozen peas
1 large yellow onion, diced
1 teaspoon dried thyme (or 2 sprigs fresh thyme)
1 teaspoon salt
½ teaspoon black pepper
2 bay leaves
2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons olive oil
2 tablespoons tomato paste
2 tablespoons water (optional, for thickening)
3 celery stalks, sliced
3 cloves garlic, minced
4 cups low-sodium beef broth
4 medium carrots, sliced
4 medium Yukon Gold potatoes, cubed

Instructions

Prepare the Beef: Pat beef cubes dry with paper towels and season with salt and pepper for better browning.
Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Brown beef cubes in batches, about 2-3 minutes per side, then transfer to the crock pot.
Deglaze the Skillet: Add a splash of beef broth to the skillet, scraping up browned bits, and pour into the crock pot.
Add Aromatics: Place diced onion and minced garlic in the crock pot, stirring to combine with the beef.
Layer Vegetables: Add carrots, celery, and potatoes, spreading evenly for consistent cooking.
Pour in Liquids: Mix tomato paste with beef broth until smooth, then pour over ingredients in the crock pot.
Season the Stew: Add thyme, bay leaves, salt, and pepper, stirring gently to distribute flavors.
Cook Low and Slow: Cover and cook on low for 8 hours or high for 4 hours, until beef is tender.
Add Peas and Thicken: Stir in frozen peas 30 minutes before serving. For thicker stew, mix cornstarch with water and stir in.
Serve Warm: Remove bay leaves, taste, and adjust seasoning. Ladle into bowls and enjoy with crusty bread.

Notes

Ensure beef is cut into uniform pieces for even cooking.
For richer flavor, refrigerate overnight and reheat to let flavors meld.
Avoid lifting the crock pot lid to retain heat and moisture.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 507Total Fat 15gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 10gCholesterol 150mgSodium 852mgCarbohydrates 38gFiber 6gSugar 6gProtein 56g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Beef Chuck: Opt for well-marbled chuck roast, which becomes tender and flavorful after slow cooking. Trim excess fat to avoid greasiness.
Potatoes: Yukon Gold or red potatoes hold their shape well, adding creamy texture without disintegrating.
Carrots and Celery: These add sweetness and crunch; cut uniformly for even cooking.
Onion and Garlic: Yellow onions provide balanced flavor, while fresh garlic adds depth. Avoid pre-minced garlic for best results.
Beef Broth: Use low-sodium broth to control saltiness, allowing you to season to taste.
Tomato Paste: Enhances richness and adds a subtle tangy depth to the broth.
Herbs: Fresh thyme and bay leaves elevate the aroma, but dried versions work in a pinch.

Variations and Substitutions

For a twist, swap beef for lamb for a richer flavor, or use chicken for a lighter stew. Vegetarians can replace meat with lentils or mushrooms for a hearty alternative. Add root vegetables like parsnips or sweet potatoes for variety. For a gluten-free option, ensure your broth is certified gluten-free. If you prefer a spicier kick, incorporate a pinch of red pepper flakes or a splash of hot sauce. To make it low-carb, skip potatoes and add cauliflower or zucchini. Wine lovers can substitute part of the broth with red wine for extra depth.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to restore consistency. Avoid repeated freezing and thawing to maintain texture and flavor.