Healthy Crock Pot Beef Stew

By Tanya

6 Person

490 Minutes

321 Calories

The best Crock Pot Beef Stew recipe ever! An easy slow cooker beef stew with fresh veggies and fall-apart tender meat, in a rich, flavorful red wine sauce. The recipe is loaded with both veggies and protein, so it’s an ideal all-in-one meal. And now, this recipe guaranteed to warm you through the season ahead. It’s easy, not too heavy, richly flavored, and fall-apart tender. Let it comfort you on a cool night soon!

Ingredients

Fresh parsley
1 1/2 cups fresh or frozen peas
3 cups low-sodium beef broth
3 sprigs fresh thyme
1 bay leaf
3/4 pound red potatoes
2 parsnips
4 large carrots
1 tbsp. Worcestershire sauce
2 tbsp. tomato paste
2 cloves garlic
3 stalks celery
1 yellow onion
1 1/2 cups dry red wine
3 tbsp. extra-virgin olive oil
1/4 cup white whole wheat flour
1/2 tsp. ground black pepper
1 tsp. kosher salt
2 1/2 pounds boneless chuck roast

Method

01

Cut the chuck roast into 1-inch cubes, removing any large, tough pieces of fat or gristle. I found it easiest to cut it into 1-inch-thick large, round slices, then strips, then cubes. Place the cubes in a large bowl and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sprinkle on the flour, then toss lightly to coat.
02

Place a large, deep Dutch oven over medium-high heat. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface), add one-third to one-half of the beef. The cubes should be in a single layer and not too crowded so that they brown nicely.
03

Let the cubes of beef cook undisturbed for 4 to 5 minutes until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and golden all over, about 4 to 5 additional minutes. Transfer the seared meat to a clean bowl or plate. Add another 1 tablespoon olive oil to the pot, and once hot, sear the remaining beef, working in batches and ensuring that you do not overcrowd the pieces.
04

While the meat browns, dice the yellow onion and celery. Mince the garlic. At this point, the pan should have some nice sticky brown bits. If it seems to be burning or smoking, add a bit of the wine or beer, scrape it up, then pour it over the beef you set aside.
05

Reduce the pan heat to medium and add the final tablespoon olive oil. Add the onions and celery and cook until the onions are soft and translucent for about 7 minutes. Add the garlic and cook 30 seconds, until fragrant. Stir in the tomato paste, Worcestershire, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
06

While the onions saute, peel and dice the carrots and parsnips. Scrub the potatoes and cut into a rough dice. Set aside.
07

Increase the pan heat to medium-high and add the wine or beer (stand back, as it will sputter). Cook, letting the wine reduce and scraping up all of the brown bits from the pan. Continue to scrape and stir until the liquid is slightly reduced and thickened, 2 to 3 minutes.
08

Transfer the sautéed vegetables and any sauce from the pan to a 6-quart or larger slow cooker. Add the beef, carrots, parsnips, potatoes, bay leaf, thyme, and 3 cups beef broth. Stir to roughly combine. Cover and cook on low for 6 1/2 to 8 hours or high for 3 1/2 to 4 1/2 hours, until the beef is cooked through and fall-apart tender and your kitchen smell so cozy you might not ever leave.
09

Remove the bay leaf and thyme stems and stir in the peas. If you’d like the stew thinner, add additional broth until it reaches your desired consistency. Taste and add additional salt or pepper as desired. Serve hot, sprinkled with fresh parsley.

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Healthy Crock Pot Beef Stew

4.1

( By Tanya )

01 Information

Grade medium
Serving 6 servings
Calorie 321 Kcal
Prep Time 10 Mins
Cook Time 480 Mins
Total Time 490 Mins

02 Ingredients

Fresh parsley

1 1/2 cups fresh or frozen peas

3 cups low-sodium beef broth

3 sprigs fresh thyme

1 bay leaf

3/4 pound red potatoes

2 parsnips

4 large carrots

1 tbsp. Worcestershire sauce

2 tbsp. tomato paste

2 cloves garlic

3 stalks celery

1 yellow onion

1 1/2 cups dry red wine

3 tbsp. extra-virgin olive oil

1/4 cup white whole wheat flour

1/2 tsp. ground black pepper

1 tsp. kosher salt

2 1/2 pounds boneless chuck roast

03 Method

Step 1

Cut the chuck roast into 1-inch cubes, removing any large, tough pieces of fat or gristle. I found it easiest to cut it into 1-inch-thick large, round slices, then strips, then cubes. Place the cubes in a large bowl and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sprinkle on the flour, then toss lightly to coat.

Step 2

Place a large, deep Dutch oven over medium-high heat. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface), add one-third to one-half of the beef. The cubes should be in a single layer and not too crowded so that they brown nicely.

Step 3

Let the cubes of beef cook undisturbed for 4 to 5 minutes until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and golden all over, about 4 to 5 additional minutes. Transfer the seared meat to a clean bowl or plate. Add another 1 tablespoon olive oil to the pot, and once hot, sear the remaining beef, working in batches and ensuring that you do not overcrowd the pieces.

Step 4

While the meat browns, dice the yellow onion and celery. Mince the garlic. At this point, the pan should have some nice sticky brown bits. If it seems to be burning or smoking, add a bit of the wine or beer, scrape it up, then pour it over the beef you set aside.

Step 5

Reduce the pan heat to medium and add the final tablespoon olive oil. Add the onions and celery and cook until the onions are soft and translucent for about 7 minutes. Add the garlic and cook 30 seconds, until fragrant. Stir in the tomato paste, Worcestershire, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 6

While the onions saute, peel and dice the carrots and parsnips. Scrub the potatoes and cut into a rough dice. Set aside.

Step 7

Increase the pan heat to medium-high and add the wine or beer (stand back, as it will sputter). Cook, letting the wine reduce and scraping up all of the brown bits from the pan. Continue to scrape and stir until the liquid is slightly reduced and thickened, 2 to 3 minutes.

Step 8

Transfer the sautéed vegetables and any sauce from the pan to a 6-quart or larger slow cooker. Add the beef, carrots, parsnips, potatoes, bay leaf, thyme, and 3 cups beef broth. Stir to roughly combine. Cover and cook on low for 6 1/2 to 8 hours or high for 3 1/2 to 4 1/2 hours, until the beef is cooked through and fall-apart tender and your kitchen smell so cozy you might not ever leave.

Step 9

Remove the bay leaf and thyme stems and stir in the peas. If you’d like the stew thinner, add additional broth until it reaches your desired consistency. Taste and add additional salt or pepper as desired. Serve hot, sprinkled with fresh parsley.

04 Author