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beef stew recipe crock pot
- Total Time: 510 minutes
- Yield: 8 servings 1x
- Diet: General
Description
A hearty slow cooker beef stew featuring tender chuck roast and vegetables, finished with a vibrant and creamy roasted red pepper sauce for a smoky, comforting flavor.
Ingredients
- 2.5 lbs beef chuck roast, cut into 1.5 inch cubes
- 2 tbsp vegetable oil
- 2 medium yellow onions, diced
- 5 cloves garlic, minced (4 for stew, 1 for cream)
- 4 medium carrots, peeled and cut into 1 inch pieces
- 1.3 lbs potatoes, peeled and cut into 1 inch pieces
- 4 tbsp tomato paste
- 4 cups vegetable broth
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried thyme
- 2 bay leaves
- 2 tsp salt, divided
- 0.5 tsp black pepper, divided
- 1 cup roasted red peppers, drained
- 0.5 cup raw cashews, soaked in hot water for 30 minutes
- 0.5 cup hot water
- 0.25 cup fresh parsley, chopped, for garnish
Instructions
- Prep and Sear the Beef Chuck: Pat the beef cubes dry with paper towels and season with 1 tsp salt and 0.25 tsp black pepper. Heat vegetable oil in a skillet over medium-high heat. Sear beef in batches for 3-4 minutes per side until deeply browned. Transfer browned beef to the crock pot insert.
- Sauté Aromatics and Deglaze Pan: Reduce heat to medium. Add onions to the same skillet and cook for 5-7 minutes until soft, scraping up browned bits from the pan. Add minced garlic and cook for 1 additional minute until fragrant. Transfer onions and garlic to the crock pot with the beef.
- Combine Ingredients in the Crock Pot: Add carrots, potatoes, tomato paste, 1 tbsp smoked paprika, ground cumin, dried thyme, bay leaves, vegetable broth, and remaining 1 tsp salt and 0.25 tsp black pepper to the crock pot. Stir to combine, ensuring ingredients are mostly submerged.
- Slow Cook the Stew: Cover and cook on the LOW setting for 6-8 hours, or on HIGH for 3-4 hours, until the beef is incredibly tender and easily pulls apart with a fork. Avoid removing the lid during cooking to retain heat and moisture.
- Prepare the Smoky Red Pepper Cream: During the last hour of cooking, drain the soaked cashews. In a high-speed blender, combine the drained roasted red peppers, soaked cashews, small garlic clove, 1 tsp smoked paprika, 0.5 cup hot water, and a pinch of salt. Blend until completely smooth and creamy, adding more hot water if needed for desired consistency.
- Final Presentation and Serving: Remove and discard bay leaves from the finished stew. Ladle generous portions into bowls and drizzle the Smoky Red Pepper Cream over the center of each serving. Garnish with fresh parsley.
Notes
To achieve tender beef, ensure you do not lift the slow cooker lid during cooking. If the beef is not tender after the initial cooking time, continue cooking for another hour. This dish makes for excellent meal prep for the week.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (300 g)
- Calories: 550 calories
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg