Description
Easy Crockpot Beef and Vegetable Stew for Cozy, Flavor-Packed Dinners
Ingredients
Scale
- 2 pounds Beef Chuck Roast
- 4 cups Beef Broth
- 2 tablespoons Tomato Paste
- 4 cloves Garlic
- 1 large Onion
- 4 medium Carrots
- 3 stalks Celery
- 2 large Potatoes
- 1 cup Green Beans
- 1 cup Frozen Peas
- 2 leaves Bay Leaves
- 2 teaspoons Fresh Thyme
- to taste Salt
- to taste Pepper
Instructions
- Heat a skillet over medium-high, season beef with salt and pepper, brown chunks on all sides until golden (about 4 minutes per side).
- Add diced onions and garlic to the skillet, cooking until translucent and fragrant (about 3 minutes).
- Transfer beef, onions, and garlic to the crockpot. Stir in beef broth, tomato paste, bay leaves, and thyme until well mixed.
- Add carrot and celery chunks, tossing them in the stew base.
- Nestle potato chunks evenly into the stew.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours.
- In the last 30 minutes, add green beans. Stir in frozen peas during final 5 minutes.
Notes
- Choose well-marbled beef for tenderness.
- Use low-sodium broth to control salt.
- Remove bay leaves before serving.
- Prep Time: 30 minutes
- Cook Time: 8 hours on LOW or 4 hours on HIGH
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg