Healthy Old-Fashioned Crockpot Beef Stew Recipe

Prep Time 15 mins

Cook Time 8 hrs

Total Time 8 hrs 15 mins

Cooking Method: Braising, Sauteing, Simmering

Cuisine: American, French

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 8

Calories: 375

Description

This traditional crockpot beef stew is a healthy and delicious high-protein and gluten‑free beef stew recipe packed with lean cuts of beef, fresh root vegetables, and aromatic herbs.

Ingredients

For the Beef

3 lbs of boneless beef chuck roast, cut into 1-inch to 1.5-inch cubes.
3 tablespoons of tapioca flour for a gluten-free option (or all-purpose flour)
1/2 teaspoon of salt (for seasoning meat)
1/2 teaspoon of freshly ground black pepper (for seasoning meat)
1 tablespoon of garlic powder (for seasoning meat)

For Searing

2 tablespoons of olive oil
4 tablespoons of unsalted butter

Aromatics & Vegetables

1 large yellow onion, chopped
3 large large carrots (about 2 cups), peeled and cut into 1-inch pieces
2 stalks of celery (about 1.5 cups), chopped
2 lbs of Yukon Gold potatoes (or red potatoes), scrubbed and cut into 1.5-inch cubes
6 cloves of garlic, minced
1 cup of mushrooms, chopped (optional, for an extra layer of umami)
1½ cups of frozen Peas, added at the end

Liquids & Flavor Boosters

1 cup of dry red wine (cabernet sauvignon is recommended)
3 cups of low-sodium beef broth
6 oz tomato paste
2 tablespoons of Worcestershire sauce
1½ teaspoons of dried rosemary
1½ teaspoons of dried thyme
1 tablespoon of paprika
2 fresh bay leaves

Seasoning (for the stew liquid)

1/2 teaspoon of salt (adjust to taste after cooking)
1 teaspoon of black pepper
1 teaspoon of onion powder
1 teaspoon of garlic powder

Cooking Instructions

1
Getting Everything Ready
- Chop the onion, celery, and carrots into generous, bite-sized pieces.
- For carrots and potatoes, cutting them into slightly larger pieces (around 1 to 1.5 inches) is beneficial, as this helps them maintain their structural integrity and prevents them from becoming mushy during the long cooking process.
- Scrub the Yukon Gold potatoes (peeling is optional, based on preference) and chop them into similar large cubes.
- Mince the garlic.
- Once prepared, set the vegetables aside.
2
Prep the Beef
- If starting with a chuck roast, cut it into 1 to 1.5-inch cubes, taking care to trim any large pieces of visible fat to enhance the healthy profile of the stew.
- Place the beef cubes in a large bowl or a sturdy plastic bag.
- Sprinkle them generously with 2 tablespoons of tapioca flour or all-purpose flour, ½ teaspoon of salt, ½ teaspoon of black pepper, and 1 tablespoon of garlic powder.
- Toss or shake the bag thoroughly until every piece of meat is lightly and evenly coated.
- This coating serves not only as a preliminary thickening agent but also as a crucial element for the next step.
3
Sear the Beef
- Heat a large skillet or Dutch oven over medium-high heat.
- Add the olive oil (or butter, if a richer flavor is desired).
- The oil should be shimmering, indicating it is hot enough for searing.
- Carefully add approximately half of the floured beef cubes to the hot skillet.
- It is imperative to resist the urge to overcrowd the pan.
- Overcrowding lowers the pan's temperature, causing the meat to steam rather than sear, which prevents the formation of the desired deep, caramelized crust.
- Sear the beef for about 3-4 minutes per side, turning with tongs, until each piece develops a beautiful brown and crusty exterior.
- This browning, a result of the Maillard reaction, creates an incredible depth of flavor that cannot be achieved through other cooking methods.
- Once browned, remove the beef to the slow cooker and repeat the process with the remaining beef, adding a little more oil to the skillet if necessary.
4
Deglaze the Skillet for Depth
- After all the beef has been seared and transferred to the slow cooker, the skillet holds a treasure trove of flavor in the form of browned bits stuck to the bottom.
- To capture these, lower the heat to medium-low.
- Pour in the cup of dry red wine (or beef broth if opting out of wine ).
- Use a wooden spoon or spatula to vigorously scrape up all these delicious browned bits, incorporating them into the liquid.
- These bits are concentrated flavor, and their inclusion significantly enriches the stew.
- Allow the mixture to simmer for a minute or two, stirring, until everything is dissolved.
- Then, turn off the heat.
5
Build the Stew Base
- Lightly spray the inside of the slow cooker with cooking spray to prevent sticking.
- Add all the browned beef to the slow cooker.
- Pour the red wine mixture, containing the deglazed flavors from the skillet, over the meat.
- Next, add the chopped celery, carrots, and onion.
- Then, add the chopped potatoes.
- Season the contents of the slow cooker with ½ teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of onion powder, and 1 teaspoon of paprika.
- Add 1 tablespoon of minced garlic, 6 ounces of tomato paste, 2 tablespoons of Worcestershire sauce, and 3 cups of low-sodium beef broth.
- Stir all the ingredients as thoroughly as possible, ensuring that the meat remains largely submerged in the liquid.
- Finally, place the bay leaves on top of the stew; positioning them near the top facilitates their easy removal later.
6
Slow Cook and Simmer
- With all the ingredients assembled, cover the slow cooker with its lid.
- Set the slow cooker to the "low" heat setting and allow it to cook for 8 to 10 hours.
- This extended, low-temperature cooking is crucial for achieving exceptionally tender meat.
- If using pre-cut stew meat, which can sometimes be tougher, aiming for the longer end of this range (9-10 hours) is recommended to ensure optimal tenderness.
- The slow, consistent heat allows the collagen in the beef to fully break down, resulting in a melt-in-your-mouth texture.
7
Add Peas
- Once the cooking time is complete and the meat is fork-tender, it is time for the final touch.
- Add the 1½ cups of frozen peas to the slow cooker.
- Stir them gently into the hot stew.
- Re-cover the slow cooker and allow the peas to cook for an additional 15-20 minutes, or until they are heated through and tender-crisp.
- Peas are a delicate vegetable and are added at the very end to prevent them from becoming overcooked and mushy.
8
Rest and Serve
- Before serving, remember to remove and discard the bay leaves.
- The crockpot beef stew is now ready to be enjoyed.
- Ladle generous portions into bowls.
- Serving this slow cooker beef stew with a crusty baguette or a slice of your favorite bread is recommended, allowing it to soak up every last drop of the rich, flavorful gravy.

Nutrition Facts

Servings 8

Serving Size Approximately 1.25 cups

Amount Per Serving
Calories 375kcal

% Daily Value *
Total Fat 15g24%
Saturated Fat 5g25%
Cholesterol 100mg34%
Sodium 450mg19%
Potassium 1250mg36%
Total Carbohydrate 30g10%
Dietary Fiber 5g20%
Sugars 5g
Protein 35g70%

Vitamin A 8500 IU
Vitamin C 20 mg
Calcium 60 mg
Iron 5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

When browning the beef, work in batches if necessary. Overcrowding the pan lowers the temperature, causing the meat to steam rather than sear, which prevents the development of a rich, flavorful crust.
Those caramelized bits stuck to the bottom of the skillet after searing are packed with flavor. Ensure they are thoroughly scraped up and dissolved into the deglazing liquid (wine or broth) to incorporate all that deliciousness into the stew.
For root vegetables like carrots and potatoes, cut them into large, uniform pieces (around 1 to 1.5 inches). This helps them cook evenly and prevents them from becoming overly soft or mushy during the long cooking time.
Frozen peas, or other tender greens, should only be added in the final 15-20 minutes of cooking. Adding them too early will result in overcooked, discolored, and mushy vegetables.
For optimal tenderness and to prevent drying out, ensure the beef cubes are mostly submerged in the cooking liquid within the slow cooker. This facilitates the breakdown of collagen.
The tenderness of the beef stew is directly proportional to the cooking time. If the meat is still tough after the recommended duration, simply continue cooking on low until it reaches the desired fork-tender consistency. Patience is key for this dish.
Flavors can concentrate and deepen during slow cooking. Always taste the stew before serving and adjust salt, pepper, or other seasonings as needed to achieve a perfectly balanced flavor profile.
Bay leaves infuse flavor into the crockpot beef stew, but are not meant to be eaten. Ensure they are removed before serving. Keeping them near the top during assembly can make this easier.

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