Healthy Crockpot Beef Stew
Fall-apart tender beef stew made easy in your slow cooker with lean beef, hearty vegetables, and rich savory broth. Minimal prep, maximum flavor.
Ingredients
- 2 lbs beef stew meat cut into 1-inch cubes, lean chuck roast preferred
- 1 tablespoon olive oil extra virgin
- 1 large yellow onion diced
- 4 carrots peeled and cut into 1-inch pieces
- 4 celery stalks cut into 1-inch pieces
- 1.5 lbs red potatoes quartered, or Yukon Gold
- 3 cloves garlic minced
- 1 28- oz can crushed tomatoes low-sodium preferred
- 4 cups beef broth low-sodium, or bone broth
- 1 cup pomegranate juice can substitute with extra broth
- 2 bay leaves
- 1 tablespoon dried thyme
- 1 teaspoon dried rosemary crushed between fingers
- 1 teaspoon smoked paprika
- Salt to taste, start with 1 teaspoon
- Black pepper to taste, freshly ground
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- ½ cup fresh parsley chopped, for garnish
Instructions
- Prep your ingredients:
- Pat the beef dry with paper towels. Season all sides generously with salt and pepper. Dice the onion. Chop carrots, celery, and potatoes into 1-inch pieces. Mince the garlic.
- Brown the beef (optional but recommended):
- Heat olive oil in a large skillet over medium-high heat. Sear beef in batches until golden-brown on all sides, about 3-4 minutes per side. Don't crowd the pan. Set browned beef aside. Deglaze pan with pomegranate juice if desired.
- Layer your crockpot:
- Start with onions, celery, and carrots on the bottom. Sprinkle minced garlic over the vegetables. Add browned beef (or raw seasoned beef if skipping browning step). Arrange quartered potatoes on top.
- Add liquids and seasonings:
- Pour in crushed tomatoes, beef broth, and pomegranate juice. The liquid should nearly cover everything. Tuck in bay leaves. Sprinkle thyme, rosemary, and paprika over the top. Stir gently to distribute seasonings.
- Cook low and slow:
- Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. Don't lift the lid during cooking. The beef should be fork-tender when done.
- Thicken the stew:
- In a small bowl, whisk together cornstarch and cold water until smooth. With crockpot on warm, slowly stir the slurry into the stew. Cook for 2-3 minutes, stirring gently, until thickened.
- Final touches:
- Remove and discard bay leaves. Taste and adjust seasoning with additional salt and pepper as needed. Stir in half the chopped parsley.
- Serve:
- Ladle into bowls and garnish with remaining fresh parsley. Serve with crusty bread, over mashed potatoes, or with your favorite side.
Notes
Browning the beef: While optional, browning creates deeper flavor through the Maillard reaction. Skip if short on time.
Make-ahead tip: Prep all vegetables and beef the night before. Store separately in refrigerator. Layer in crockpot in the morning.
Thickening options: If stew is too thin, use cornstarch slurry as directed. Alternatively, mash a few potato pieces or remove lid for last hour on HIGH.
Beef cuts: Chuck roast is ideal for tenderness. Other options: round roast, brisket, or pre-cut stew meat. Avoid lean cuts like sirloin.
Vegetable variations: Add parsnips, mushrooms, or frozen peas (last 30 minutes). Swap red potatoes for sweet potatoes.
Storage: Refrigerate in airtight containers for 3-4 days. Freeze up to 3 months. Add splash of broth when reheating if too thick.
Reheating: Stovetop over medium-low heat, stirring occasionally. Or microwave in 1-minute intervals, stirring between each.
Serving suggestions: Crusty bread, mashed potatoes, creamy polenta, cooked quinoa, egg noodles, or warm cornbread.Claude is AI and can make mistakes. Please double-check responses.
Make-ahead tip: Prep all vegetables and beef the night before. Store separately in refrigerator. Layer in crockpot in the morning.
Thickening options: If stew is too thin, use cornstarch slurry as directed. Alternatively, mash a few potato pieces or remove lid for last hour on HIGH.
Beef cuts: Chuck roast is ideal for tenderness. Other options: round roast, brisket, or pre-cut stew meat. Avoid lean cuts like sirloin.
Vegetable variations: Add parsnips, mushrooms, or frozen peas (last 30 minutes). Swap red potatoes for sweet potatoes.
Storage: Refrigerate in airtight containers for 3-4 days. Freeze up to 3 months. Add splash of broth when reheating if too thick.
Reheating: Stovetop over medium-low heat, stirring occasionally. Or microwave in 1-minute intervals, stirring between each.
Serving suggestions: Crusty bread, mashed potatoes, creamy polenta, cooked quinoa, egg noodles, or warm cornbread.Claude is AI and can make mistakes. Please double-check responses.