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The Best Healthy Crockpot Beef Stew

The Best Crockpot Healthy Beef Stew Recipe

This is The Best Healthy Crockpot Beef Stew recipe you'll ever make! The beef is incredibly tender and the gravy is rich and flavorful. It's an easy, set-it-and-forget-it meal packed with hearty vegetables.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 8 hours 20 minutes
Servings: 6
Ingredients Equipment Method

Ingredients
  

  • 2 lbs beef chuck roast trimmed of excess fat and cut into 1.5-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 4 carrots peeled and cut into 1-inch pieces
  • 3 celery stalks cut into 1-inch pieces
  • 1.5 lbs Yukon Gold potatoes cut into 1.5-inch cubes
  • 4 cups low-sodium beef broth
  • 1/4 cup tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup frozen peas
  • Fresh parsley chopped, for garnish

Equipment

  • 6-quart (or larger) Slow Cooker / Crockpot
  • Large Skillet
  • Mixing Bowls

Method
 

  1. Prep the Beef: In a medium bowl, toss the beef cubes with the flour, salt, and pepper until evenly coated.
  2. Sear the Beef: Heat the olive oil in a large skillet over medium-high heat. Add half of the beef in a single layer and sear for 2-3 minutes per side, until a deep brown crust forms. Transfer the seared beef to your 6-quart or larger slow cooker. Repeat with the remaining beef.
  3. Sauté Aromatics: Reduce the skillet heat to medium. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant. Transfer the onion and garlic to the slow cooker.
  4. Load the Crockpot: Add the carrots, celery, and potatoes to the slow cooker with the beef and onions.
  5. Make the Gravy: In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and dried thyme. Pour this mixture into the slow cooker. Tuck the bay leaf into the stew.
  6. Slow Cook: Stir everything gently to combine. Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the beef and vegetables are very tender.
  7. Finish & Serve: Remove and discard the bay leaf. Stir in the frozen peas (they will cook in the residual heat). Taste and season with additional salt and pepper if needed. Serve hot, garnished with fresh parsley.