Print

Cozy Crockpot Spring Vegetable Beef Stew

cozy crockpot spring vegetable beef stew - featured image
Print Recipe

A comforting and fresh slow-cooked beef stew featuring spring vegetables like peas and asparagus, perfect for a light yet hearty meal in unpredictable spring weather.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 3 medium carrots, peeled and sliced
  • 1 pound baby potatoes, halved (Yukon Gold recommended)
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup green peas, fresh or frozen
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups beef broth (low-sodium recommended)
  • 2 tablespoons tomato paste
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 tablespoon lemon juice

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, until a deep brown crust forms. Transfer browned beef to the crockpot.
  3. In the same skillet, add diced onion and minced garlic. Cook for about 3 minutes until softened and fragrant, scraping up browned bits from the pan.
  4. Add tomato paste to the skillet and cook, stirring, for another 2 minutes to deepen flavor. Pour this mixture into the crockpot.
  5. Place carrots, baby potatoes, and thyme sprigs in the crockpot. Pour in beef broth and add bay leaves. Stir gently to combine, ensuring beef is mostly covered by broth.
  6. Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is fork-tender and vegetables are mostly soft.
  7. About 30 minutes before serving, stir in asparagus and peas. Cover and continue cooking until these vegetables are just tender.
  8. Remove bay leaves and thyme stems. Stir in lemon juice and adjust salt and pepper to taste.
  9. Ladle stew into warm bowls and optionally garnish with chopped fresh parsley or grated Parmesan.

Notes

Brown the beef well for deeper flavor. Add asparagus and peas late to keep them bright and tender. For thicker stew, stir in a cornstarch or flour slurry 15 minutes before the end of cooking. The stew can be prepared the night before by browning beef in advance. When freezing, add delicate vegetables fresh after reheating to avoid mushiness.

Nutrition

Keywords: beef stew, crockpot, slow cooker, spring vegetables, comfort food, easy recipe, healthy stew, gluten-free option

Find it online: https://bitefuljoy.com/cozy-crockpot-spring-vegetable-beef-stew-easy-recipe-for-perfect-comfort-meal/