Beef Stew, Crock Pot Recipe
Crock Pot Beef Stew is straightforward to cook and incredible comfort food. It’s hearty and full of soft beef and flavorful vegetables.
A house favorite Beef Stew In a Crock Pot
Texas weather is, well… unpredictable at best. We can go from 85 down to 25 in one afternoon. Like we did last week. When the weather gets yucky, cold, and drizzly, we always want something warm for dinner. Something that will give us “warm soup belly” (for those How we Met Your Mother fans). We also love when that warm soup belly can come from a slow cooked, crock pot meal. What’s even better about this meal is that it gives Jacob a good, hearty serving of veggies in a way he loves.
Crock Pot Beef Stew Ingredients
- Beef stew meat
- Reduced-sodium beef broth
- Tomato juice
- Garlic
- Onion
- Red potatoes
- Frozen peas
- Celery and carrots
- Corn
- Italian seasoning
- Worcestershire sauce
- Salt & pepper
- Bay leaves
How to cook Beef Stew In a Crock Pot
- Combine all of the ingredients in the crockpot.
- Cook on low for 8 hours or until beef is tender and falling apart.
- Remove the bay leaves and adjust any seasonings as necessary.
Crock Pot Stew FAQs
Cook-ahead Meal Prep for Crock Pot Beef Stew
If you’re looking to use this recipe as a freezer meal, you can take all of the ingredients, dump them into a freezer safe ziploc bag and freeze flat until ready to use. When you’re ready, thaw and put into the crock pot.
Crock Pot Beef Stew
12 servings
WW Freestyle Points: 5
- 2lbs lean beef stew meat
- 4 cups reduced sodium beef broth
- 2 cups tomato juice
- 8 garlic cloves, minced
- 1 onion, diced
- 1.5lbs red potatoes, cubed
- 1 cup frozen peas
- 1 cup diced celery
- 1 cup diced carrots
- 1 can whole kernel corn – no salt added
- 1 TBSP italian seasoning
- 1/2 cup reduced sodium worcestershire sauce
- 1 tsp salt
- 1/2 tsp pepper
- 2 bay leaves
Combine all ingredients in a crock pot. Cook on LOW for 8 hours. Taste test at the end and adjust seasonings as necessary. Plain as that! Enjoy!
WW Freestyle Points: 5
| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| Calories 213 | |
| % Daily Value * | |
| Total Fat 4 G | 6 % |
| Saturated Fat 2 G | 8 % |
| Monounsaturated Fat 0 G | |
| Polyunsaturated Fat 0 G | |
| Trans Fat 0 G | |
| Cholesterol 47 Mg | 16 % |
| Sodium 788 Mg | 33 % |
| Potassium 430 Mg | 12 % |
| Total Carbohydrate 24 G | 8 % |
| Dietary Fiber 3 G | 14 % |
| Sugars 7 G | |
| Protein 20 G | 40 % |
| Vitamin A | 41 % |
| Vitamin C | 40 % |
| Calcium | 3 % |
| Iron | 6 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
Prep 5 minutesCook 8 hoursTotal 8 hours 5 minutesMakes 12 servings
Ingredients
- 2 pounds lean beef stew meat
- 4 cups reduced sodium beef broth
- 2 cups tomato juice
- 8 cloves garlic minced
- 1 whole onion diced
- 1½ pounds red potatoes cubed
- 1 cup frozen peas
- 1 cup celery diced
- 1 cup carrots diced
- 15 ounces canned corn drained
- 1 tablespoon Italian seasoning
- ½ cup reduced sodium Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 whole bay leaves
Method
- Combine all ingredients in the crockpot .
- Cook on LOW for 8 hours
- Remove the bay leaves and adjust seasonings as necessary. Enjoy!
