I adore crafting my Easy Healthy Beef Stew that transforms simple ingredients into tender, flavor-rich morsels. The melding tastes of garlic, thyme, and hearty vegetables evoke a sense of togetherness that inspires memorable meals. I always look forward to sharing this vibrant, satisfying recipe that truly elevates family dining experiences.

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I recently tried this Crockpot Beef Stew and I gotta say, it’s one of my favorite go-to easy crockpot dinners. The idea of just 10 minutes of prep blew my mind, and trust me, it’s worth every minute.

I started off by seasoning 2 lbs beef stew meat with salt and pepper and dredged it in 1/4 cup all-purpose flour. Then I tossed in 4 cups of beef broth, 2 tablespoons tomato paste, and a splash of Worcestershire sauce, along with a pinch of dried thyme and 2 bay leaves.

I love how those additions give the stew a rich brown gravy. To beef it up, I added some 3 cloves of minced garlic, chopped 1 small onion, 3 large carrots, 3 medium potatoes and 2 celery stalks.

The slow-cooked magic makes the beef fall apart and the veggies cook perfectly. Its a simple yet amazing dish for a hearty and healthy meal.

Why I Like this Recipe

I like this recipe for several reasons. First, it only takes about 10 minutes to prep, so I can just toss everything in the Crockpot and go do other stuff while it cooks. Second, the tender beef and the soft, hearty vegetables mix together so well that it reminds me of my grandma’s cooking – it makes me feel really comforted and homey. Lastly, I appreciate that even if I mess up on some of the measures or seasonings – which I do sometimes – the recipe is pretty forgiving and still turns out tasty.

Ingredients

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Beef stew meat: Superb source of protein, making dish extra hearty and filling.
Carrots: Sweet and fiber rich, add natural sweetness and a bit of crunch.
Potatoes: Provides essential carbohydrates, keeping the stew thick and satisfying.
Celery: Crunchy texture with vitamins, helps balance savory flavors in the dish.
Garlic: Aromatic and healthful, adds a zesty flavor that warms the stew.
Onion: Mild flavor and aroma, softens during cooking bringing subtle sweetness.
Beef broth: Low sodium broth enriches stew with deep, savory taste.
Tomato paste: Adds tangy depth and vibrant color to the hearty mix.
Worcestershire sauce: Gives a boost to flavor with its unique tang.
Bay leaves: Infuse the stew with subtle earthiness and fragrant aroma.

Ingredient Quantities

2 lbs beef stew meat, cut into 1 inch cubes

Salt and pepper to taste

1/4 cup all-purpose flour

4 cups beef broth (low sodium is best)

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

2 bay leaves

3 cloves garlic, minced

3 large carrots, peeled and cut into thick slices

3 medium potatoes, peeled and cubed

2 celery stalks, chopped

1 small onion, chopped

How to Make this

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1. First, season your beef cubes with salt and pepper, then toss them in the all-purpose flour until they are well coated.

2. Place the beef into the Crockpot, then add the chopped onion, garlic, carrots, potatoes, and celery.

3. Pour in the beef broth followed by the tomato paste and Worcestershire sauce.

4. Sprinkle in the dried thyme and add the bay leaves.

5. Give everything a good stir so the flavors mix up nicely.

6. Cover the Crockpot and set it to low for about 8 hours, or high for around 4 hours until the beef is fall-apart tender.

7. Check the stew towards the end of cooking and stir; if needed, let it cook a bit more if the vegetables aren’t soft enough.

8. Before serving, remove the bay leaves.

9. Taste the stew and adjust salt and pepper if needed.

10. Serve hot and enjoy this hearty, comforting meal with your favorite bread if you like.

Equipment Needed

1. Crockpot – for slow cooking the beef stew and making the meat fall apart tender.
2. Large mixing bowl – to toss the beef cubes with flour evenly.
3. Measuring cups and spoons – to measure out the beef broth, tomato paste, Worcestershire sauce, and dried thyme.
4. Cutting board – necessary for chopping the onion, garlic, carrots, potatoes, and celery.
5. Sharp knife – for cutting up the vegetables and trimming the beef if needed.
6. Wooden spoon – to stir everything together properly.
7. Vegetable peeler – to peel the carrots and potatoes before cutting them.
8. Ladle – useful for serving the stew once its finished.

FAQ

Question: How do I brown the beef before cooking?

Answer: You dont have to, but browning the beef in a pan first really amps up the flavor. It's a little extra work, but definitely worth it if you have the time.

Question: Can I swap out any of the veggies?

Answer: Sure, you can totally substitute or add things like parsnips or turnips. Just keep in mind the cooking time might change a bit based on what you pick.

Question: How long should I cook this stew?

Answer: I usually let it cook on low for about 8 hours or on high for 4 to 5 hours. But every crockpot is a bit different so keep an eye on it.

Question: What do I do with the bay leaves once its done?

Answer: Remember to fish out the bay leaves after its cooked, as eating them can be a bit annoying and they arent meant to be eaten.

Question: Is it possible to make this stew ahead of time?

Answer: Yep, you can make it in advance. Let it cool completely and keep it in an airtight container in the fridge. When you're ready to enjoy it, just warm it up on the stove.

Crockpot Beef Stew Recipe Substitutions and Variations

Beef stew meat: You can swap out the beef stew meat for chuck roast cut into cubes or even pork stew meat if you’re up for a slightly different flavor profile.
All-purpose flour: If you don’t have all-purpose flour on hand, a gluten-free flour blend or even a couple teaspoons of cornstarch mixed with water can be used as a thickener.
Beef broth: Low sodium beef broth is best but if you’re missing it, try using chicken or vegetable broth instead. It might change the flavor a bit, but it’ll still work!
Tomato paste: In a pinch, you can substitute tomato paste with a small can of crushed tomatoes; just be aware it might add a bit more liquid, so reduce other liquids slightly.
Worcestershire sauce: If you don’t have this in your pantry, a mix of soy sauce and a splash of vinegar can do the trick for that tangy depth.

Pro Tips

1. Pro tip: If you have time, sear the beef cubes in a hot pan before chucking them into the crockpot. It helps lock in the flavors and gives the meat a nice brown crust which really makes a difference.
2. Pro tip: Don’t be afraid to experiment with a splash of red wine when you add the broth—it adds a richer taste. Just be sure to let the alcohol cook off so it doesn’t overpower the stew.
3. Pro tip: Keep an eye on the stew towards the end of cooking. Every crockpot heats a little differently, so check that the veggies are soft and the meat is fall-apart tender, then adjust the seasonings if needed.
4. Pro tip: If you like a thicker stew, try mixing a little extra flour with cold water and stirring it in during the last half hour of cooking. It’ll give the broth a heartier, richer texture.