I made my take on a Tasty Beef Stew, mixing tender beef stew meat coated in flour with hearty vegetables like carrots and potatoes, complemented by a robust beef broth and diced tomatoes. The fusion of garlic, onion, and herbs creates intriguing layers of natural flavor that beckon a try.

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I’ve been experimenting with my Easy Crock Pot Beef Stew Recipe lately and I have to say it turned out amazing. I start with 2 lbs of beef stew meat, cubed and tossed in a bit of all purpose flour, salt and pepper before I let them slow cook in a mix of beef broth and diced tomatoes.

Add in hearty carrots, potatoes, celery and chopped onion along with minced garlic to deepen the flavor. I top it off with tomato paste, a splash of Worcestershire sauce, bay leaves and a bit of dried thyme.

Some variations even call for frozen peas at the end to add a little pop of color and sweetness. This dish reminds me of a few classic recipes i seen like the Taste Of Home Slow Cooker Beef Stew or that Tasty Beef Stew that anyone can enjoy.

The result is a simple yet savory meal thats super easy to prepare in your crockpot. Enjoy!

Why I Like this Recipe

I like this recipe because it’s really simple and doesn’t take forever to make even if I’m not the best cook. I love how I can brown the beef if I have a little extra time which really ups the flavor but if im in a hurry, the crockpot still makes it amazing. I also enjoy how all the veggies like carrots, potatoes and celery come together to give the stew a hearty and comforting feel that warms me up on cold days. Lastly, I appreciate that I can toss in frozen peas at the end so the texture stays just right without getting mushy.

Ingredients

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Beef stew meat provides rich protein and essential nutrients that make the stew hearty.
Carrots add high fibre and vitamins, plus bring a natural slight sweetness to the dish.
Potatoes supplies complex carbohydrates that fuel energy while making the stew filling and tasty.
Diced tomatoes offer tanginess and vitamin C, balancing the rich flavors beautifully.
Onion and garlic bring robust, healthy antioxidants and aroma, elevating the stew overall.
Tomato paste intensifies flavor and body, making the broth thicker and delicious.
Peas, though optional, add extra fibre and vitamins with a mild natural sweetness bonus.

Ingredient Quantities

2 lbs beef stew meat, cubed

1/4 cup all purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

4 cups beef broth

1 can (14.5 oz) diced tomatoes

3 medium carrots, peeled and sliced

3 medium potatoes, peeled and cubed

2 celery stalks, sliced

1 large onion, chopped

3 cloves garlic, minced

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

2 bay leaves

1 teaspoon dried thyme

1 cup frozen peas (optional)

How to Make this

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1. In a big bowl, toss the beef cubes with all purpose flour, salt, and black pepper until they are all evenly coated.

2. (You can brown the beef in a skillet over medium-high heat for a few minutes on each side if you have time, this step adds extra flavor.)

3. Dump the beef into your crockpot, then add the beef broth, diced tomatoes, tomato paste, and Worcestershire sauce.

4. Add the sliced carrots, cubed potatoes, and sliced celery to the crockpot.

5. Stir in the chopped onion and minced garlic.

6. Toss in the bay leaves and dried thyme.

7. Put the lid on and cook on low for about 7-8 hours or on high for 4-5 hours until the beef and vegetables are tender.

8. If you’re using the frozen peas, mix them in during the last 15 to 20 minutes of cooking so they dont get too mushy.

9. Give the stew a good stir and taste it, adjusting the salt or pepper if needed.

10. Once finished, let it rest a few minutes before serving up a warm bowl of hearty beef stew. Enjoy!

Equipment Needed

1. A big mixing bowl to toss the beef cubes
2. Measuring cups and spoons for the flour, salt, pepper, and other ingredients
3. A skillet for browning the beef if you have extra time
4. A crockpot to actually cook up the stew
5. A chef’s knife to chop the onion, garlic, carrots and other veggies
6. A cutting board to make chopping easier
7. A vegetable peeler for peeling the carrots and potatoes
8. A stirring spoon to mix everything together
9. A can opener for the diced tomatoes
10. A ladle to serve the hearty stew up in bowls

FAQ

Should I sear the beef before adding it to the crockpot? A: It’s not absolutely necessary but searing the beef first helps lock in the flavor and prevent too many lumps of flour messing up the sauce.

How will I know the stew is done? A: The beef should come out fork tender and the veggies soft, but not mushy. Usually cook it on low for about 7-8 hours.

Can I mix in other vegetables? A: Sure thing, you can add veggies like green beans or bell peppers, just be sure to adjust the liquid cuz extra veggies might absorb more broth.

When should I add the frozen peas? A: Add them about 30 minutes before serving so they stay bright and don't overcook.

Is it okay to freeze the leftovers? A: Yes, freezing works great. Just store the stew in an airtight container and defrost well before reheating.

Beef Stew Crockpot Recipe Substitutions and Variations

Instead of beef stew meat, you can use cubed chuck roast that comes off a roast. It is a bit fattier but works just fine.
If you dont have all purpose flour, try using rice flour or even a bit of corn starch mixed with water as a thickening agent.
For beef broth you can substitute with chicken broth or even vegetable broth if you are looking for a lighter taste.
If you dont have diced tomatoes, crushed tomatoes can work well; they give the stew a smoother, rich base.
Frozen peas can optionally be swapped out with fresh green peas if they are in season or you can simply omit them.

Pro Tips

1. Browning the beef in a skillet for a few minutes on each side really adds a rich flavor that makes all the difference. Even if you dont have lots of time, taking that extra few mins is totally worth it.

2. If you’re using frozen peas, be sure to add ’em in the last 15-20 minutes of cooking so they keep their shape instead of turning mushy. It might be tempting to throw ’em in early, but trust me, the texture matters.

3. Taste the stew towards the end and don’t be afraid to adjust the salt and pepper. Sometimes the flavors need a little push and a final stir right before serving can really improve the overall taste.

4. Let the stew rest for a few minutes once it finishes cooking. This lets the flavors settle and makes it easier to serve without burning your tongue.

Beef Stew Crockpot Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. A big mixing bowl to toss the beef cubes
2. Measuring cups and spoons for the flour, salt, pepper, and other ingredients
3. A skillet for browning the beef if you have extra time
4. A crockpot to actually cook up the stew
5. A chef’s knife to chop the onion, garlic, carrots and other veggies
6. A cutting board to make chopping easier
7. A vegetable peeler for peeling the carrots and potatoes
8. A stirring spoon to mix everything together
9. A can opener for the diced tomatoes
10. A ladle to serve the hearty stew up in bowls

Ingredients

2 lbs beef stew meat, cubed
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups beef broth
1 can (14.5 oz) diced tomatoes
3 medium carrots, peeled and sliced
3 medium potatoes, peeled and cubed
2 celery stalks, sliced
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
1 cup frozen peas (optional)

Directions

In a big bowl, toss the beef cubes with all purpose flour, salt, and black pepper until they are all evenly coated.
(You can brown the beef in a skillet over medium-high heat for a few minutes on each side if you have time, this step adds extra flavor.)
Dump the beef into your crockpot, then add the beef broth, diced tomatoes, tomato paste, and Worcestershire sauce.
Add the sliced carrots, cubed potatoes, and sliced celery to the crockpot.
Stir in the chopped onion and minced garlic.
Toss in the bay leaves and dried thyme.
Put the lid on and cook on low for about 7-8 hours or on high for 4-5 hours until the beef and vegetables are tender.
If you're using the frozen peas, mix them in during the last 15 to 20 minutes of cooking so they dont get too mushy.
Give the stew a good stir and taste it, adjusting the salt or pepper if needed.
Once finished, let it rest a few minutes before serving up a warm bowl of hearty beef stew. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 350g
Total number of serves: 6
Calories: 400kcal
Fat: 20g
Saturated Fat: 7g
Trans Fat: 0.5g
Polyunsaturated: 1g
Monounsaturated: 8g
Cholesterol: 80mg
Sodium: 800mg
Potassium: 700mg
Carbohydrates: 30g
Fiber: 5g
Sugar: 5g
Protein: 30g
Vitamin A: 5000IU
Vitamin C: 20mg
Calcium: 40mg
Iron: 3mg

Beef Stew Crockpot Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Beef Stew Crockpot Recipe Substitutions and Variations

Pro Tips