Goatland Eatery
Crockpot Beef & Vegetable Stew
Tender beef chuck roast slow-cooked with baby yellow potatoes, carrots, celery, and green beans in a light, savory herb broth. A simple, hearty dinner with minimal preparation.
- Prep
- 15 min
- Cook
- 7-8 hr on LOW
- Total
- 7 hr 15 min to 8 hr 15 min
- Servings
- 3 generous bowls
- Calories
- 490 per bowl
- Pan
- Slow cooker
Ingredients
- 1¼ lb beef chuck roast trimmed of excess visible fat and cut into approximately 1-inch cubes
- ½ lb baby yellow potatoes halved or quartered depending on size
- 2 medium carrots chopped
- 2 stalks celery chopped
- ½ small yellow onion diced
- 2 cloves garlic minced
- 2 cups low-sodium beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp black pepper
- ½ tsp salt adjusted to taste
- 1 cup fresh or frozen green beans
Instructions
- Prepare the beef and vegetables Trim excess visible fat from 1¼ lb beef chuck roast and cut into approximately 1-inch cubes. Halve or quarter ½ lb baby yellow potatoes, chop 2 carrots and 2 celery stalks, dice ½ small onion, and mince 2 garlic cloves.
- Load the crockpot Add the beef, potatoes, carrots, celery, onion, and garlic to the slow cooker. Add the tomato paste, thyme, rosemary, black pepper, and salt. Pour in 2 cups low-sodium beef broth, then stir gently to distribute the seasoning.
- Slow cook Cover and cook on LOW for approximately 7-8 hours, until the beef is fork-tender. The exact time depends on the slow cooker and size of the beef pieces. Do not repeatedly open the lid. The beef should become tender without requiring additional cooking steps or browning beforehand.
- Add the green beans During the final 30-45 minutes, add 1 cup fresh or frozen green beans. Stir gently, cover, and continue cooking until the green beans are tender. If using frozen green beans, allow enough time for the stew to return to temperature and the beans to heat thoroughly.
- Taste and serve Taste the broth and adjust salt or pepper if necessary. Divide into bowls, making sure each serving gets beef, potatoes, carrots, celery, green beans, and broth. No additional side dish is required.
Nutrition
Estimated per 1 generous bowl. Values vary by chuck roast cut, fat trimming, ingredient brand, and final yield.
- Calories
- 490
- Total Fat
- 28 g
- Saturated Fat
- 11 g
- Trans Fat
- Not reliably calculated
- Cholesterol
- 125 mg
- Sodium
- 610 mg
- Total Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Total Sugars
- 6 g
- Added Sugars
- 0 g
- Protein
- 39 g
Nutrition Assumptions
- Beef chuck roast: 1¼ lb raw chuck roast, trimmed of excess visible fat before cooking.
- Servings: recipe divided into 3 generous bowls, with possible leftovers depending on final yield.
- Potatoes: ½ lb baby yellow potatoes.
- Vegetables: 2 medium carrots, 2 celery stalks, ½ small yellow onion, 2 garlic cloves, and 1 cup green beans.
- Broth: 2 cups low-sodium beef broth. Sodium varies by brand.
- Tomato paste and seasonings are included, including ½ tsp salt. Extra salt or pepper added after cooking is not included.
- Beef chuck roast varies considerably in fat content, so actual calories and fat depend on the cut and trimming.
A Note From the Kitchen
Sometimes I want a hearty dinner without spending much time cooking. This is one of those meals where I can chop everything, put it in the crockpot, and let it handle most of the work while I get on with my day.
I also wanted something a little lighter than the heavy crockpot meals we've made in the past. The vegetables and beef provide plenty of substance without needing cream, butter, or a thick gravy.
The baby potatoes make this a complete meal, so there's no need to prepare another side.