Beef Stew Crock Pot Recipe

This Beef Stew Crock Pot Recipe can go from stew to soup just by adding broth or leaving it out.

The hearty beef flavor is spiced up with a few green chilies and a dash of cayenne.

We used ground chuck for this recipe, but ground beef would be fine, although it would be best to use a lean grind.

This is a good recipe for busy cooks on the go, because it utilizes items that are ready made.

Leave yourself some options when adding vegetables - here we use frozen, but fresh vegetables can be even more nourishing and customized to your family's likes and dislikes.

Spicy Beef Stew Crock Pot Recipe

2 pounds lean ground chuck
1 jar (30 ounces) marinara sauce
1 can (10 ounces) diced tomatoes with green chilies
1 large yellow onion, chopped
1 jalapeno pepper, seeded and diced
1 quart beef broth
1 package (16 ounces) frozen mixed vegetables
3 stalks celery, diced
1/4 teaspoon cayenne pepper
kosher salt and ground black pepper

Season the ground chuck with the kosher salt and black pepper.

Heat a large skillet and add the chopped onion and beef. Cook the meat until it is no longer pink and the onion is soft. Drain the meat and onions and transfer them to a crock pot.

Whisk together the beef broth with the diced tomatoes, cayenne pepper and marinara sauce. Pour this mixture over the beef.

Combine the frozen mixed vegetables with the diced jalapeno and celery. Pour the vegetables into the crock pot, cover the pot and cook on low for about 8 hours.

Food For Thought - Small dice of top round or chuck would also do well for this soup.

Follow the same procedure as if using the ground beef. And if you happen to have a pound of each on hand, go ahead and use half ground beef and half diced beef. This just makes it beefier!

On Your Own - Since there's no starch in this soup, you might like to add 1/2 cup long grain rice after cooking for 3 hours - there should be plenty of liquid for the rice to absorb.

Similar Beef Recipes