Crockpot Beef Stew Recipe

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Audrey
Audrey January 19, 2021
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How To Make Crockpot Beef Stew

This healthy crockpot beef stew is made with a very tender juicy steak, potatoes, mushrooms, and veggies simmered in savory tomato-herb sauce.

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes
Serves:

Ingredients

  • lbschuck roast,cut into bite-sized pieces
  • sea salt and freshly-cracked black pepper
  • 1tbspbutter or olive oil
  • cupsbeef stock
  • 1lbyukon gold potatoes,cut into bite-sized pieces
  • 8ozbaby bella mushrooms,halved or quartered
  • 1medium white onion,diced
  • 2celery stalks,diced
  • 2large carrots,diced
  • 2tbsptomato paste
  • 2tbspWorcestershire sauce
  • 2bay leaves
  • 2-3tbspcornstarch,plus 2-3 tbsp cold water

Instructions

Slow Cooker (Crockpot) Beef Stew:

  1. Season the steak evenly with salt and pepper. Heat the butter in a large sauté pan over medium-high heat then add the steak in a single even layer — working in batches if needed — and cook the steak briefly on all sides until seared. (This step is optional if you would like to save time.)

  2. Add the steak, beef stock, potatoes, mushrooms, onion, celery, carrots, tomato paste, Worcestershire, and bay leaves to the bowl of a large slow cooker. Toss briefly to combine.

  3. Cover and cook on High for about 4 hours or on Low for about 7 to 8 hours, until the steak and veggies are tender. Remove and discard the bay leaves.

  4. In a separate bowl, whisk together the cornstarch and cold water until combined. Add the mixture to the still-simmering gravy a few tablespoons at a time, until it reaches your desired level of thickness.

  5. Add salt and pepper to taste. Serve warm.

Pressure Cooker (Instant Pot) Beef Stew:

  1. Season the steak evenly with salt and pepper. Press the “Sauté” button on the Instant Pot. Add the butter, followed by however much of the steak will fit in a single even layer — working in batches if needed — and cook the steak briefly on all sides until seared.  (This step is optional if you would like to save time.)

  2. Add the beef stock, potatoes, mushrooms, onion, celery, carrots, tomato paste, Worcestershire, and bay leaves. Toss briefly to combine.

  3. Press “Cancel”. Cover the Instant Pot and set the lid to “Sealing.” Then cook on high pressure for 40 minutes, followed by a quick release. Remove and discard the bay leaves.

  4. In a separate bowl, whisk together the cornstarch and cold water until combined. Add the mixture to the still-simmering gravy a few tablespoons at a time, until it reaches your desired level of thickness.

  5. Add salt and pepper to taste.  Serve warm.

Nutrition

  • Calories: 216.84kcal
  • Fat: 6.54g
  • Saturated Fat: 2.12g
  • Trans Fat: 0.21g
  • Monounsaturated Fat: 3.53g
  • Polyunsaturated Fat: 0.79g
  • Carbohydrates: 18.62g
  • Fiber: 2.65g
  • Sugar: 3.89g
  • Protein: 22.08g
  • Cholesterol: 54.43mg
  • Sodium: 695.17mg
  • Calcium: 44.50mg
  • Potassium: 989.53mg
  • Iron: 3.58mg
  • Vitamin A: 158.77µg
  • Vitamin C: 15.65mg
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