Bountiful Harvest Stew Crock Pot Recipe

Savor the comforting flavors of fall with this Bountiful Harvest Stew Crock Pot Recipe, a hearty, slow-cooked dish brimming with tender beef, vibrant root vegetables, and a medley of aromatic herbs. Featuring wholesome ingredients like butternut squash, celery, and carrots, this nutrient-rich stew is simmered in a flavorful broth enhanced by tomato paste, garlic, and thyme, delivering a symphony of savory and sweet notes. Ideal for busy weekdays or cozy family dinners, this set-it-and-forget-it crock pot recipe requires only 30 minutes of prep before it cooks to perfection over eight hours. Serve this warm, nourishing bowlful with crusty bread or a crisp side salad, and garnish with fresh parsley for an inviting touch. Perfectly designed for cold-weather comfort, this stew is a must-try crowd-pleaser.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:480 mins

Total Time:510 mins

Servings: 6

Ingredients

• 1.5 pounds beef stew meat
• 3 medium potatoes
• 4 large carrots
• 3 celery stalks
• 2 cups butternut squash, peeled and diced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 3 tablespoons tomato paste
• 4 cups low-sodium beef broth
• 1 14-ounce can diced tomatoes (canned, with juices)
• 2 bay leaves
• 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 1 teaspoon paprika
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the beef stew meat for 2-3 minutes per side until browned. Transfer to the crock pot.

Step 2

Wash and peel the potatoes and carrots. Cut the potatoes, carrots, and celery into bite-sized chunks, and add them to the crock pot along with the diced butternut squash.

Step 3

Add the diced onion and minced garlic to the skillet (used to sear the beef) and sauté for 1-2 minutes until fragrant. Stir in 3 tablespoons of tomato paste until evenly distributed. Transfer the onion mixture to the crock pot.

Step 4

Pour the beef broth and canned diced tomatoes (with juices) over the meat and vegetables in the crock pot.

Step 5

Add the bay leaves, thyme, paprika, salt, and ground black pepper. Stir to combine all the ingredients.

Step 6

Cover the crock pot and cook on low for 8 hours or high for 4-5 hours, until the meat is tender and the vegetables are fully cooked.

Step 7

During the last 30 minutes of cooking, stir in the frozen peas to heat through.

Step 8

Remove the bay leaves and thyme sprigs before serving. Taste the stew and adjust seasoning if necessary.

Step 9

Ladle into bowls, garnish with fresh parsley if desired, and serve warm with crusty bread or a side salad.

Nutrition Facts

Serving size	(3900.2g)

Amount per serving	% Daily Value*
Calories	3249.6

Total Fat 136.4g	0%
Saturated Fat 45.9g	0%
Polyunsaturated Fat 2.9g
Cholesterol 612.3mg	0%
Sodium 4555.7mg	0%
Total Carbohydrate 287.4g	0%
Dietary Fiber 51.2g	0%
Total Sugars 65.3g
Protein 225.5g	0%

Vitamin D 0IU	0%
Calcium 841.9mg	0%
Iron 37.3mg	0%
Potassium 10682.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 27.5%

Carbs: 35.1%