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A variety of crockpot recipes suitable for weeknight dinners.

Hearty Beef and Root Vegetable Crockpot Stew

This hearty beef and root vegetable crockpot stew is a comforting and flavorful meal perfect for a chilly evening. Tender beef and a medley of vegetables are slow-cooked to perfection in a rich, savory broth.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Beef Chuck Roast cut into 1-inch cubes
  • 1 tbsp Olive Oil
  • 1 Onion chopped
  • 3 cloves Garlic minced
  • 2 Carrots peeled and chopped into 1-inch pieces
  • 3 Celery stalks chopped into 1-inch pieces
  • 2 Russet Potatoes peeled and cut into 1-inch cubes
  • 1 can (14.5 oz) Diced Tomatoes undrained
  • 4 cups Beef Broth
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 1 Bay Leaf
  • Salt and Black Pepper to taste
Garnish (optional)
  • 1/4 cup Fresh Parsley chopped

Equipment

  • Crockpot
  • Skillet (optional)

Method
 

Preparation
  1. Optionally, sear the beef cubes in olive oil in a skillet until browned, then transfer to the crockpot.
  2. Add the chopped onion, minced garlic, carrots, celery, and potatoes to the crockpot.
  3. Pour in the undrained diced tomatoes and beef broth.
  4. Stir in Worcestershire sauce, dried thyme, smoked paprika, bay leaf, salt, and black pepper.
Cooking
  1. Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until the beef is tender.
  2. Remove the bay leaf before serving.
  3. Taste and adjust the seasoning as needed.
  4. Ladle into bowls and garnish with fresh chopped parsley if desired. Serve hot.

Notes

For best flavor, sear the beef before adding it to the crockpot. This stew pairs wonderfully with crusty bread for dipping.