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Healthy Crockpot Beef Stew

Healthy Crockpot Beef Stew

This Healthy Crockpot Beef Stew is the ultimate comforting and nutritious meal, perfect for busy weeknights and guaranteed to become a family favorite. This easy recipe delivers tender beef, hearty vegetables, and a rich, flavorful broth without the fuss.
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Prep Time 20 minutes
Cook Time 6 hours
Pea Cooking Time 30 minutes
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs lean beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth (low-sodium preferred)
  • 1 cup dry red wine (optional, for extra depth of flavor)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 lb carrots, peeled and cut into 1-inch pieces
  • 1 cup frozen peas (added in the last 30 minutes of cooking)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Equipment

  • Medium Bowl
  • Large skillet
  • Slow Cooker
  • Saucepan

Method
 

  1. In a medium bowl, toss the beef cubes with flour, salt, and pepper until evenly coated. This step helps to thicken the stew and adds a delicious sear to the meat.
    1.5 lbs lean beef chuck roast, trimmed of excess fat and cut into 1-inch cubes, 2 tablespoons all-purpose flour, 1 teaspoon salt, 0.5 teaspoon black pepper
  2. Heat the olive oil in a large skillet over medium-high heat. Add the floured beef in batches and sear on all sides until browned. This browning process is crucial for developing deep flavor in the stew. Remove the seared beef and set aside.
    2 tablespoons olive oil, 1.5 lbs lean beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
  3. In the same skillet, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 large onion, chopped, 3 cloves garlic, minced
  4. If using red wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let it simmer for a couple of minutes to allow some of the alcohol to evaporate.
    1 cup dry red wine (optional, for extra depth of flavor)
  5. Transfer the seared beef, sautéed onions and garlic, and any deglazing liquid (if used) to your slow cooker. Add the beef broth, Worcestershire sauce, tomato paste, dried thyme, and dried rosemary. Stir everything to combine.
    1.5 lbs lean beef chuck roast, trimmed of excess fat and cut into 1-inch cubes, 1 large onion, chopped, 3 cloves garlic, minced, 1 cup dry red wine (optional, for extra depth of flavor), 4 cups beef broth (low-sodium preferred), 2 tablespoons Worcestershire sauce, 1 tablespoon tomato paste, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
  6. Stir in the cubed potatoes and carrots. Ensure they are mostly submerged in the liquid.
    1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes, 1 lb carrots, peeled and cut into 1-inch pieces
  7. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is fork-tender and the vegetables are cooked through.
  8. Approximately 30 minutes before serving, stir in the frozen peas. This ensures they are cooked but still vibrant green and slightly firm.
    1 cup frozen peas
  9. Taste the stew and adjust salt and pepper as needed.
    1 teaspoon salt, 0.5 teaspoon black pepper
  10. Ladle the Healthy Crockpot Beef Stew into bowls and garnish with fresh chopped parsley. Enjoy this hearty and wholesome meal!
    2 tablespoons fresh parsley, chopped

Notes

Once cooled, store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months.
Reheat on the stovetop over medium-low heat or in the microwave.