This hearty crockpot beef stew is made with flavorful chunks of beef, carrots, potatoes, and various herbs in a rich broth. Serve it with your favorite dinner roll or mashed potatoes and a side salad for a delicious, comforting meal!
What’s better than a warm bowl of meat and veggies sopped up with a piece of buttered, crusty bread?
Not much!
I’ve long wanted to create a stew, as it’s an easy recipe that is primarily hands off when done in the crockpot.
Tossing the meat in a bit of flour creates a delicious gravy for the tender bites of meat and vegetables.
This would be delicious served alongside my Garlic Mashed Potatoes or even these Cauliflower Mashed Potatoes for a lower carb version.
Ingredients and substitutions
- Beef stew meat – I buy beef that has already been conveniently cubed for stew, as it is often on sale and saves me loads of time!
- Whole wheat flour – Use brown rice flour if you’re gluten-free.
- Vegetable broth – Beef broth will also work; I’ve even used water.
- Vegetables – Onion, carrots, garlic, potatoes (any variety), frozen green peas
- Herbs/spices – Salt, pepper, thyme, bay leaf, parsley
How to make crockpot beef stew
- If need be, cut your meat into 1-inch square cubes. Add cubed meat to a crockpot. Using your hands, toss it with the salt, pepper, and flour until coated.
- Add in remaining vegetables, broth, and herbs/spices.
- Cover your crockpot and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
- Stir in the peas and parsley and let the warmth of the stew heat them through for a couple of minutes before serving.
Recipe notes
I created this recipe to be light on potatoes, so there is only 1/2 pound added. A large Russet or Yukon potato will typically suffice. You can safely add one pound without altering the recipe, if you like.
I add quite a bit of fresh parsley at the end. Feel free to lower the amount if you’re not a huge parsley lover.
Try this with some homemade Pumpkin Biscuits for a healthy and satisfying dinner for your family.
Crockpot Beef Stew (NO Tomatoes)
UTENSILS USED
- 1 6-8 quart crockpot
Ingredients
- 2 pounds beef stew meat cubed into 1-inch chunks
- 2 Tablespoons whole wheat flour
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 ½ cups vegetable broth
- ¾ cup yellow onion chopped
- 4 medium carrots sliced
- 3 garlic cloves minced
- 2 dried bay leaves
- ½ teaspoon dried thyme or two teaspoons fresh thyme
- ½ pound any variety potatoes red, Yukon, Russet all work
- ½ cup frozen green peas
- ¼ cup fresh parsley
Instructions
- Begin by adding the cubed meat to a 6-8 quart crockpot.
- Toss it with the salt, pepper, and flour, evenly coating the pieces as best you can.
- Add in the vegetables, broth, thyme, and bay leaves. Give it a stir to incorporate everything.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours.
- Once the meat is tender, stir in the peas and parsley and let the stew warm them through for a couple of minutes before serving.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
