Skier's Beef Stew Crock Pot
Warm up after a day on the slopes with this hearty and flavorful Skier's Beef Stew made right in your crock pot. This recipe combines tender, slow-cooked beef chuck, earthy vegetables like carrots, celery, and potatoes, and a rich, savory broth infused with the deep flavors of tomato paste, Worcestershire sauce, and fragrant thyme. The beef is first seared to lock in incredible flavor before it simmers low and slow for eight hours, creating a comforting stew that’s perfect for cold-weather days. Easy to prepare and packed with wholesome ingredients, this dish is ideal for feeding a crowd or meal-prepping for the week ahead. Serve it with crusty bread or creamy mashed potatoes for the ultimate cozy dinner. Fit for skiers, winter enthusiasts, or anyone in need of a warm, satisfying meal, this crock pot recipe is sure to become a household favorite!
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Ingredients
- 2 pounds Beef chuck, cubed
- 4 Carrots, sliced
- 2 Celery stalks, chopped
- 4 medium Potatoes, diced
- 1 large Yellow onion, chopped
- 3 Garlic cloves, minced
- 4 cups Beef broth
- 3 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Olive oil
- 1 cup All-purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Bay leaf
Directions
Step 1
Begin by preparing the beef. In a large mixing bowl, combine the all-purpose flour, salt, black pepper, and paprika. Toss the beef cubes in the mixture until they’re well-coated.
Step 2
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the floured beef cubes and sear them until browned on all sides. This step locks in flavor. Work in batches if necessary to avoid overcrowding the skillet.
Step 3
Transfer the seared beef into the crock pot.
Step 4
In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes, or until the onions begin to soften and become fragrant. Add the tomato paste and stir well to combine, cooking for an additional 1-2 minutes.
Step 5
Deglaze the skillet by adding 1 cup of the beef broth. Scrape up any browned bits from the bottom of the pan using a wooden spoon. Pour the mixture into the crock pot.
Step 6
To the crock pot, add the sliced carrots, chopped celery, diced potatoes, Worcestershire sauce, dried thyme, bay leaf, and the remaining beef broth. Stir everything together gently to combine.
Step 7
Set the crock pot to low heat and cook for 8 hours, or until the beef is tender and the vegetables are cooked through.
Step 8
About 30 minutes before the stew is done, taste the broth and adjust the seasoning as needed with additional salt or pepper.
Step 9
Remove the bay leaf before serving.
Step 10
Serve hot with crusty bread or over a bed of mashed potatoes for a warming, filling meal.
Nutrition Facts
| Serving size | (3562.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3933.0 |
| Total Fat 214.9g | 0% |
| Saturated Fat 78.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 725.7mg | 0% |
| Sodium 7318.4mg | 0% |
| Total Carbohydrate 305.3g | 0% |
| Dietary Fiber 31.2g | 0% |
| Total Sugars 37.0g | |
| Protein 215.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 560.0mg | 0% |
| Iron 43.1mg | 0% |
| Potassium 9012.7mg | 0% |
Source of Calories