We all have those days where the calendar looks completely full. You rush from work to errands and by the time you get home, the last thing you want to do is stand over a hot stove. That is exactly where Healthy Crockpot Recipes come to the rescue. There is something incredibly comforting about walking through the front door and being greeted by the savory aroma of a dinner that is already done.
This Beef and Tomato Stew is a classic example of why we love slow cooking. It takes simple, wholesome ingredients and transforms them into a meal that feels like a warm hug. Unlike many heavy stews that rely on thick roux or heavy cream, this version focuses on a lighter, broth based approach packed with vegetables. It is one of those Healthy Crockpot Dinners that proves you do not need to sacrifice flavor for nutrition.
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Why You’ll Love This Recipe
Finding meals that the whole family enjoys can be a challenge, but this stew checks every box. First, it is incredibly budget friendly. We use chuck roast, which is an affordable cut of meat that actually benefits from long cooking times. The slow heat breaks down the connective tissue, resulting in beef that is so tender you barely need a knife.
Another reason this is one of our top Crockpot Healthy Meals is the sheer volume of vegetables. Carrots, celery, onions, peas, and potatoes simmer together to create a balanced bowl. You get your protein, starch, and fiber all in one pot. This means less cleanup for you and a nutrient dense meal for your family.
Finally, the flexibility here is wonderful. While we provide a specific list of herbs like thyme and rosemary, you can easily adapt the flavor profile based on what you have in your pantry. It is forgiving and reliable, making it a great entry point for anyone new to making Healthy Crockpot Recipes at home.
Ingredients
Here is everything you need to get this hearty stew started. We focus on fresh ingredients to keep the flavor bright and natural.
- 1 Tbsp olive oil
- 2 lbs cubed beef (chuck roast is recommended)
- 1 (15 oz) can stewed tomatoes
- 1 (6 oz) can tomato paste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 medium onion (chopped)
- 3 large carrots (sliced)
- 3 ribs celery (chopped)
- 1 cup fresh or frozen peas
- 1 lb baby potatoes (sliced in half)
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 2 teaspoons fresh rosemary (or 1/2 teaspoon dried)
- 1 bay leaf
Step-By-Step Instructions
Making this stew is a straightforward process. While you can dump everything in raw, we include a searing step to build a deeper flavor foundation. Here is how to make one of the tastiest Healthy Crockpot Recipes in your rotation.
Step 1: Sear the Beef
Start by placing a large skillet on your stove over medium high heat. Drizzle in the olive oil and wait until it is hot and glistening. Add your cubed beef to the pan. You want to sear the meat on all sides for about 5 minutes. This creates a caramelized crust that adds richness to the final dish. If you are in a huge rush, you can skip this, but we highly recommend it for the best taste.
Step 2: Combine Ingredients
Once the meat is browned, transfer it carefully into your slow cooker. Now, add all the remaining ingredients. Pour in the beef broth, stewed tomatoes, tomato paste, and Worcestershire sauce. Toss in the chopped onion, sliced carrots, celery, peas, and potatoes. Finally, sprinkle in the garlic powder, salt, black pepper, thyme, rosemary, and the bay leaf.
Step 3: Slow Cook
Give everything a gentle stir to combine the liquids and spices. Place the lid securely on the pot. Set your slow cooker to low and let it cook for 7 to 8 hours. The low setting allows the beef to become extremely tender without drying out. If you need it done faster, you can cook on high for 3 to 4 hours, but low is generally better for texture.
Step 4: Serve and Enjoy
When the time is up, remove the lid and give the stew a good stir. Check that the potatoes and carrots are tender. Fish out the bay leaf and discard it. Ladle the hot stew into bowls and serve immediately. It pairs wonderfully with a slice of crusty bread or just on its own.
How To Store Leftovers
One of the best things about making a big batch of stew is having lunch ready for the next few days. This recipe stores beautifully, and many people find that the flavors actually get better after sitting for a day.
To store in the refrigerator, let the stew cool down to room temperature first. Transfer it into airtight containers. It will stay fresh for up to 4 days. When you are ready to eat, simply reheat it in the microwave or in a saucepan on the stove until it is warmed through.
If you want to freeze this meal, it works quite well. Place the cooled stew into freezer safe bags or containers. It can be frozen for up to 3 months. Just be aware that the potatoes might change texture slightly upon thawing, becoming a bit softer. Thaw it in the fridge overnight before reheating for the best results. This makes it a fantastic option for meal prepping Healthy Slow Cooker Recipes in advance.
Tips
We want your dinner to turn out amazing every single time. Here are a few helpful hints to ensure success with this recipe and other Healthy Crockpot Recipes you might try.
Don’t Skip the Sear: We mentioned this in the instructions, but it bears repeating. Browning the beef triggers the Maillard reaction. This chemical process creates savory, complex flavors that boiling simply cannot achieve. If you have the extra 10 minutes, use them to sear the meat.
Uniform Chopping: When cutting your carrots and potatoes, try to keep the pieces roughly the same size. This ensures they cook at the same rate. You do not want some mushy potatoes while others are still hard in the center. Aim for bite sized chunks that are easy to eat.
Thickening the Stew: This recipe results in a broth style stew. If you prefer a thicker gravy consistency, you can easily adjust it at the end. Whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water to make a slurry. Stir this into the stew during the last 30 minutes of cooking. It will gloss up and thicken the liquid beautifully.
Fresh Herbs Matter: While dried herbs are convenient, using fresh thyme and rosemary really brightens the dish. The earthy aroma of fresh herbs permeates the meat and veggies during the long cook time, making it taste like a restaurant quality meal.
Conclusion
There is truly no better way to end a long day than with a warm bowl of beef and tomato stew. By using fresh ingredients and letting the slow cooker do the heavy lifting, you get a meal that is nutritious, satisfying, and effortless. It captures the essence of what Healthy Crockpot Recipes are all about: real food made simple.
We hope this recipe becomes a regular in your weekly rotation. Whether you are feeding a hungry family or prepping lunches for the week, this stew delivers on flavor and comfort. Give it a try this week and see just how easy homemade meals can be.
FAQ
Can I Make This Gluten Free?
Yes, this recipe is naturally gluten free as long as you check your labels. The Worcestershire sauce is usually safe, but some brands may vary. Double check your beef broth to ensure no gluten containing thickeners were used. It is a fantastic option for those seeking Healthy Slow Cooker Recipes without gluten.
Can I Use Chicken Instead of Beef?
Absolutely. If you prefer poultry, you can swap the beef for boneless skinless chicken thighs. They hold up well in the slow cooker. Reduce the cooking time slightly, as chicken tends to cook faster than beef roast. You might also want to switch the beef broth to chicken broth for a lighter flavor profile.
Do I Need To Peel The Potatoes?
If you are using baby potatoes as listed in the ingredients, there is no need to peel them. The skins are thin and tender. Just give them a good wash and slice them in half. If you substitute with Russet potatoes, you might want to peel them as those skins can be tough.
Can I Add Wine?
Yes, adding a splash of red wine can add great depth to Crockpot Healthy Meals like this one. You can replace about half a cup of the beef broth with a dry red wine like Cabernet Sauvignon or Merlot. Add it when you deglaze the pan after searing the beef for the best results.
Beef and Tomato Stew
A comforting and hearty Beef and Tomato Stew, made effortlessly in a slow cooker. This healthy recipe features tender chuck roast and a rich blend of vegetables in a savory, light broth. Perfect for busy weeknights, it delivers satisfying flavor and wholesome nutrition with minimal effort and easy cleanup.
Requirements
Ingredients
Instructions
- Start by placing a large skillet on your stove over medium-high heat. Drizzle in the olive oil and wait until it is hot and glistening. Add your cubed beef to the pan. You want to sear the meat on all sides for about 5 minutes. This creates a caramelized crust that adds richness to the final dish. If you are in a huge rush, you can skip this, but we highly recommend it for the best taste.
- Once the meat is browned, transfer it carefully into your slow cooker. Now, add all the remaining ingredients. Pour in the beef broth, stewed tomatoes, tomato paste, and Worcestershire sauce. Toss in the chopped onion, sliced carrots, celery, peas, and potatoes. Finally, sprinkle in the garlic powder, salt, black pepper, thyme, rosemary, and the bay leaf.
- Give everything a gentle stir to combine the liquids and spices. Place the lid securely on the pot. Set your slow cooker to low and let it cook for 7 to 8 hours. The low setting allows the beef to become extremely tender without drying out. If you need it done faster, you can cook on high for 3 to 4 hours, but low is generally better for texture.
- When the time is up, remove the lid and give the stew a good stir. Check that the potatoes and carrots are tender. Fish out the bay leaf and discard it. Ladle the hot stew into bowls and serve immediately. It pairs wonderfully with a slice of crusty bread or just on its own.
Notes
To store leftovers in the refrigerator, cool the stew to room temperature and transfer to airtight containers for up to 4 days. Reheat in the microwave or on the stove. For freezing, place cooled stew in freezer-safe bags or containers for up to 3 months. Potatoes might change texture slightly. Thaw overnight in the fridge before reheating.
Don’t skip searing the beef; it builds savory, complex flavors through the Maillard reaction. Chop carrots and potatoes uniformly for even cooking. For a thicker consistency, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry and stir into the stew during the last 30 minutes of cooking. Fresh thyme and rosemary enhance the dish significantly.
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