Name: Crockpot Beef Stew with Vegetables
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs beef chuck roast, cut into 1-inch cubes; 4 carrots, peeled and sliced; 3 medium potatoes, diced; 3 celery stalks, chopped; 1 onion, diced; 3 garlic cloves, minced; 3 cups low-sodium beef broth; 3 tbsp tomato paste; 1 tsp dried thyme; 1 tsp dried rosemary; 2 bay leaves; 2 tbsp olive oil; 2 tbsp cornstarch or flour (optional, for thickening); Salt and black pepper to taste

This hearty Crockpot Beef Stew is a cozy, healthy dinner packed with tender beef chunks, colorful vegetables, and a savory broth. Slow-cooked to perfection, it delivers incredible flavor while requiring minimal hands-on effort. Perfect for busy days, this stew is comforting, nutrient-dense, and perfect for the entire family to enjoy.

Recipe Tips and Tricks:

Brown the Meat First: For deeper flavor, sear the beef cubes in a skillet before adding them to the crockpot.
Cut Veggies Uniformly: Chop vegetables into evenly-sized pieces to ensure consistent cooking.
Layer Smartly: Place root vegetables like carrots and potatoes at the bottom of the crockpot, as they take longer to cook.
Don’t Overdo the Liquid: Remember, liquids won’t evaporate in a slow cooker. Start with less, and you can always adjust.
Add Fresh Herbs Last: Stir in parsley, thyme, or rosemary at the end for a burst of freshness.
Don’t Rush the Time: Low and slow is key! Use the low setting for maximum flavor.

Why You’ll Love This Recipe:

This Crockpot Beef Stew is a one-pot wonder that combines convenience, taste, and health. The slow cooking process tenderizes the beef and melds the flavors, creating a satisfying dish that’s perfect for cold evenings or when you need a wholesome meal ready without much effort. Loaded with fiber-rich vegetables and lean protein, it’s a guilt-free comfort food option that even picky eaters will love. Plus, the leftovers taste even better the next day!

Yield: Serves 6

Crockpot Beef Stew with Vegetables

This hearty, slow-cooked Crockpot Beef Stew combines tender beef, wholesome vegetables, and a rich broth for a perfect meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 5 minutes

Total Time 8 hours 20 minutes

Ingredients

1.5 lbs beef chuck roast, cut into 1-inch cubes
4 carrots, peeled and sliced
3 medium potatoes, diced
3 celery stalks, chopped
1 onion, diced
3 garlic cloves, minced
3 cups low-sodium beef broth
3 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
2 tbsp olive oil
2 tbsp cornstarch or flour (optional, for thickening)
Salt and black pepper to taste

Instructions

Prep the Ingredients: Wash and peel the vegetables, cutting them into even-sized pieces. Cut the beef into cubes and pat dry with paper towels.
Sear the Beef (optional but recommended): Heat olive oil in a skillet over medium-high heat. Season the beef with salt and pepper, then sear the cubes until browned on all sides. This step locks in flavor.
Layer the Ingredients: Place the carrots, potatoes, and celery at the bottom of the crockpot. Add the onion and garlic on top. Place the seared beef cubes over the vegetables.
Prepare the Broth: In a bowl, mix beef broth, tomato paste, thyme, rosemary, and a pinch of salt and pepper. Pour the mixture into the crockpot. Add bay leaves.
Cook Low and Slow: Cover and cook on the low setting for 8 hours or on high for 4-5 hours. Avoid lifting the lid to ensure even cooking.
Thicken the Stew (optional): If a thicker consistency is desired, mix cornstarch or flour with water to form a slurry. Stir it into the stew during the last 30 minutes of cooking.
Finish and Serve: Remove bay leaves and garnish with fresh parsley if desired. Serve warm with crusty bread or over rice.

Notes

This recipe is naturally gluten-free if you skip the flour or use a gluten-free thickener.
Adjust salt levels based on your broth's sodium content.
Feel free to double the recipe for meal prep or a larger crowd.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 512Total Fat 22gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 13gCholesterol 94mgSodium 479mgCarbohydrates 44gFiber 5gSugar 4gProtein 35g

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 Roast: This cut is perfect for slow cooking as it becomes tender and flavorful over time. Trim excess fat for a leaner option.
Vegetables: Carrots, potatoes, celery, and parsnips provide hearty texture and natural sweetness. Feel free to swap with your favorites like sweet potatoes or zucchini.
Broth: Use low-sodium beef broth to control salt levels. Chicken or vegetable broth works in a pinch.
Tomato Paste: Adds depth and richness to the broth.
Seasonings: Garlic, thyme, bay leaves, and rosemary elevate the dish with aromatic notes.
Cornstarch or Flour: Thickens the stew. You can also use arrowroot powder for a gluten-free option.

Variations and Substitutions:

Protein Swap: Substitute beef with chicken thighs or turkey for a leaner alternative.
Vegetarian Version: Replace beef with mushrooms, tofu, or tempeh and use vegetable broth instead of beef broth.
Add Legumes: Toss in some chickpeas, lentils, or kidney beans for added protein and texture.
Herb Variations: Experiment with herbs like oregano, sage, or parsley to customize the flavor.
Thicker Stew: Add a slurry of cornstarch and water towards the end if you like a thicker consistency.
Spicy Twist: Add a pinch of red pepper flakes or diced jalapeño for some heat.

Storage Options:

Refrigerate: Store leftover stew in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until warm.
Freeze: Transfer cooled stew to freezer-safe containers or bags, leaving room for expansion. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.