Crock Pot Beef Stew
Crock pot beef stew is made with fork-tender beef, chunks of veggies, and so much flavor! It's a wonderful easy dinner that will warm you up on a chilly day!
Servings 8 servings
Calories 269kcal
Ingredients
- 2 pounds beef stew meat
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 pound Yukon gold potatoes diced into chunks
- 1 pound baby carrots
- 1 ½ cups frozen peas
- ½ large yellow onion finely diced
- 4 cloves garlic minced, 2 teaspoons
- 2 cups beef broth low sodium
- 1 tablespoon beef bouillon
- 1 tablespoon Worcestershire sauce
- 3 tablespoons corn starch
- 3 tablespoons cold water
Instructions
- Add the beef chunks to the bottom of the slow cooker.2 pounds beef stew meat
- Sprinkle with pepper, garlic powder, onion powder and salt.1 teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt
- Place the diced potatoes, carrots, peas, onion and minced garlic in next.1 pound Yukon gold potatoes, 1 pound baby carrots, 1 ½ cups frozen peas, ½ large yellow onion, 4 cloves garlic
- Add in the beef broth, bouillon and Worcestershire sauce.2 cups beef broth, 1 tablespoon beef bouillon, 1 tablespoon Worcestershire sauce
- Place the lid on and cook on low for 6-8 hours.
- About one hour before finished, mix the corn starch and cold water together in a small bowl or measuring cup until dissolved and add the slurry into the crock pot to thicken.3 tablespoons corn starch, 3 tablespoons cold water
Notes
1. For extra layer flavor in the broth, add a couple of tablespoons of dry red wine. If you want more, you can use up to a cup of red wine.
2. Toss in some extra veggies. Sliced white or baby bella mushrooms, or green beans, for example.
3. Instead of cornstarch slurry, you can add a can of cream of mushroom soup to thicken it up.
4. I peel my potatoes, but feel free to leave the skin on for a more rustic appearance to your hearty beef stew. Just be sure to scrub the potatoes clean.
5. Swap the regular potatoes for sweet potatoes.
6. Add a couple of bay leaves as it cooks. Remove it before serving.
7. You can also sprinkle in some Italian seasoning for added taste.
2. Toss in some extra veggies. Sliced white or baby bella mushrooms, or green beans, for example.
3. Instead of cornstarch slurry, you can add a can of cream of mushroom soup to thicken it up.
4. I peel my potatoes, but feel free to leave the skin on for a more rustic appearance to your hearty beef stew. Just be sure to scrub the potatoes clean.
5. Swap the regular potatoes for sweet potatoes.
6. Add a couple of bay leaves as it cooks. Remove it before serving.
7. You can also sprinkle in some Italian seasoning for added taste.
Nutrition
Serving: 2serving | Calories: 269kcal | Carbohydrates: 23g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 70mg | Sodium: 517mg | Potassium: 903mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8031IU | Vitamin C: 25mg | Calcium: 66mg | Iron: 4mg
