Savory, rich, and warming to the soul, this Crock-Pot Beef Stew is a little happiness in every bowl.
When the weather starts to get cold, the idea of cooking a full meal over a hot stove can seem daunting, especially after a hot summer when you kept meals light. The days are shorter, and the early-evening darkness makes you want to curl up with a book, not reach for your pots and pans. It is at those times that one-pot meals, or in the case of this recipe, Crock-Pot meals, appear as a bright shining star on the horizon.
Of all the great one-pot dishes you can make in the winter, I like to think this Crock-Pot beef stew recipe is one of the best, with its rich and savory flavors, soft and delicious vegetables, and perfectly cut, tender chunks of beef. When you take the first bite, it feels like home. It warms you to the core while it fills your stomach. Happiness really can be found at the bottom of a bowl of this Crock-Pot beef stew—you’ll only wish the bottom didn’t come so soon!
Beef stew itself has been around for centuries. It was served to royalty in medieval times, and it was used to feed large groups in colonial America, where it was cooked in large pots over an open flame. Beef stew helped frontiersmen stay fed while they ventured west and became a regular meal for cowboys and ranchers in Texas and the American Southwest. The tradition of beef stew is made easier by slow-cooking in a Crock-Pot. It’s full of soft and inviting potatoes, celery, and carrots, all of which soak in all the flavor of the broth. There is a reason that beef stew has stood the test of time and has been eaten for generations—it is one of the most comforting and delicious meals you can eat.
Is This Crock-Pot Beef Stew Healthy?
I’d consider this dish to fall squarely in the realm of comfort food. While there are some healthy ingredients in the mix, it also contains a lot of fat, carbs, and salt. All the things that make comfort food so tasty.
Beef chuck is full of protein, B vitamins, and iron, but it is also a source of saturated fat, which should be consumed in moderation. Though I used a low-sodium beef broth, the addition of salt and Worcestershire sauce puts more sodium back into the final result. Tomato paste, onions, and celery are full of vitamin C and antioxidants, so you’ll definitely get your nutrients in that way! But all in all, this is a dish best enjoyed on occasion.
The Best Cut Of Beef For Stew
When you’re making beef stew, you need to pay special consideration to the cut of beef you’re using. Chuck, which comes from the cow’s shoulder, is naturally quite a tough cut because it’s full of connective tissue. For this reason, it’s also considered a budget-friendly buy. But when you’re slow-cooking, that connective tissue breaks down, leaving you with meat that’s melt-in-your-mouth tender. You end up with a result that has the ideal texture, mouthfeel, and flavor for stew.
How Do I Store Leftovers?
Allow your leftover stew to cool to room temperature first. Then, transfer it to an airtight container, which you can store in the refrigerator for up to 4 days. If you would like to keep it around longer, store it in the freezer for up to 3 months. However, if you are going to freeze the stew, I recommend you remove the potatoes, as they do not freeze well. Allow frozen stew to thaw overnight in the refrigerator and reheat in the Crock-Pot on low.
Serving Suggestions
When it comes to serving, the easiest method is to eat the beef stew on its own. However, beef stew also works well when poured on top of a bowl of Baked Rice, Rice Pilaf, or egg noodles. It also doesn’t hurt to mop up the juices with something carby like Cornbread With Creamed Corn or even some homemade Naan. Finally, I like to pair my beef stew with a glass of red wine because the flavors in the beef stew cut nicely with the acidity and dryness of a red.
Ingredients
- 1 pound beef chuck cut into cubes
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1 pound Yukon Gold potatoes diced
- 3 large carrots cut into bite-size pieces
- 2 sticks celery chopped
- 3 cups low-sodium beef broth
- 1 6-ounce can tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 bay leaves
Instructions
- In a skillet over medium-high heat, brown the beef cubes in batches until all sides are seared. Transfer the beef to the slow cooker.
- In the same skillet, sauté the onion until translucent, then add the garlic and cook for an additional minute. Transfer to the slow cooker.
- Add the potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper to the slow cooker. Stir to combine.
- Place the bay leaves on top of the mixture. Cover and cook on low for 10 hours, or until the beef is tender.
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