Crock Pot Beef Stew With Tapioca

This Crock Pot Beef Stew With Tapioca is a hearty and tender recipe, which uses boneless chuck and mushrooms. It’s the ultimate comfort food recipe, ready in about 8 hours and 20 minutes.

Crock Pot Beef Stew With Tapioca Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 pounds boneless grass-fed chuck, cubed
• 3 carrots, chopped
• 1 large onion, chopped
• 1 cup mushrooms, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 1 cup frozen peas
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon tapioca flour or flour of choice
• 1 bay leaf
• 1 tablespoon paprika
• 1 tablespoon garlic granules
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon sea salt (more to taste)
• 1 teaspoon ground pepper (more to taste)
• Optional: 3 large Yukon Gold potatoes, diced

How To Make Crock Pot Beef Stew With Tapioca

1. Sear the beef: Heat olive oil in a large skillet over medium-high heat. Sear cubed beef for about 3 minutes per side until browned. Set aside.
2. Load the crock pot: Place seared meat, chopped vegetables, and frozen peas into the crock pot.
3. Add liquids and seasonings: Pour in beef broth, tomato paste, and tapioca flour. Add all herbs and spices. Stir to combine everything well.
4. Slow cook: Set the crock pot on low and cook for 8-10 hours.
5. Adjust seasoning: Around the 7-hour mark, taste and adjust the seasonings as needed. Add more salt, cayenne, or red pepper flakes if desired.

Recipe Tips

• Can I use quick-cooking tapioca instead?
  Yes, instant or quick-cooking tapioca can be used as a thickener, but reduce the quantity slightly.
• Do I have to sear the meat first?
  Searing locks in flavor and gives the stew richer depth, but you can skip this step for convenience.
• Can I make this without potatoes?
  Absolutely. The potatoes are optional and can be left out for a lower-carb version.
• How to thicken the stew more:
  If it’s too thin, mash some of the cooked potatoes or add a slurry of tapioca flour mixed with water.
• What cut of beef works best?
  Chuck roast is ideal because it becomes very tender during long, slow cooking.

What To Serve With Crock Pot Beef Stew

This stew is rich and filling on its own, but it pairs well with:

• Crusty sourdough or French bread
• Simple green salad with vinaigrette
• Roasted Brussels sprouts
• Mashed potatoes (if not using potatoes in the stew)
• Steamed green beans

How To Store Beef Stew

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Let the stew cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Beef Stew Nutrition Facts

• Calories: 397 kcal
• Carbohydrates: 12.3g
• Protein: 44g
• Fat: 18.5g
• Saturated Fat: 5.4g
• Cholesterol: 91mg
• Sodium: 722mg
• Fiber: 3.8g
• Sugar: 5.1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I substitute tapioca with cornstarch or flour?
Yes, you can use cornstarch or all-purpose flour as a thickener if you don’t have tapioca.

Why is my beef stew watery?
It may need more time to reduce or a thickener like tapioca, flour, or cornstarch.

Can I cook this stew on high instead of low?
Yes, but reduce the cook time to about 4–5 hours on high.

How do I make this stew gluten-free?
Use tapioca flour or a certified gluten-free thickener and ensure all other ingredients are labeled gluten-free.

What vegetables can I add?
Try adding parsnips, turnips, or sweet potatoes for variety.

Try More Recipes:

• Crock Pot Beef Stew With Sweet Potatoes
• Crock Pot Beef Stew With Seasoning Packet
• Crock Pot Beef Stew With Onion Soup Mix

Crock Pot Beef Stew With Tapioca

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

8

hours 

Calories

397

kcal

A hearty and comforting beef stew thickened with tapioca, perfect for slow cooking.

Ingredients

• 1 tablespoon extra-virgin olive oil

• 2 pounds boneless grass-fed chuck, cubed
  

• 3 carrots, chopped
  

• 1 large onion, chopped
  

• 1 cup mushrooms, chopped
  

• 2 cloves garlic, minced
  

• 2 celery stalks, chopped
  

• 1 cup frozen peas
  

• 2 cups beef broth
  

• 2 tablespoons tomato paste
  

• 1 tablespoon tapioca flour or flour of choice
  

• 1 bay leaf
  

• 1 tablespoon paprika
  

• 1 tablespoon garlic granules
  

• 1 teaspoon dried parsley
  

• 1 teaspoon dried thyme
  

• 1 teaspoon sea salt (more to taste)
  

• 1 teaspoon ground pepper (more to taste)
  

• Optional: 3 large Yukon Gold potatoes, diced

Directions

• Heat oil in a large skillet over medium-high heat. Sear beef for about 3 minutes on each side, until browned.
  
• Place meat and vegetables in the crock pot.
  
• Add broth, tomato paste, tapioca, and spices. Mix well to combine.
  
• Set crock pot on low for 8–10 hours.
  
• After 7 hours, taste and adjust spices if needed.