Orange Beef Stew crockpot recipe

INSIDE : Tender chuck roast simmered in a savory citrus garlic glaze! Learn how to make this easy Crockpot Orange Beef Stew for a flavorful dump-and-go family dinner.

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You know those recipes that you’ve made for years and YEARS and it just slowly becomes like part of your life?! I’ve slowly tweaked and changed it to become exactly how we like it. That is this recipe, ha.

As soon as the weather begins to cool and I’m grabbing for a sweater, this easy crockpot meal pops into mind and our whole family is excited about it.

I went to go find the original recipe link and was so sad to see the website is no longer available – so I decided I need to share it here!

Ingredients for Crockpot Orange Beef Stew

• 4 lbs of chuck roast stewing meat
• 2 cups of Orange Juice
• 2 tablespoons Soy Sauce
• 1 tablespoon Sugar
• 2 tablespoons Minced Garlic
• 8 Green Onions, chopped
• 1 handful of Frozen Spinach
• 2 Beef Bouillion cubes + 2 cups of Water
• Jasmin Rice for the side dish

Directions for easy Orange Beef stew crockpot meal

1. Whisk together the orange juice, soy sauce, sugar, minced garlic, green onions and beef bouillon mixture right inside the slow cooker insert. Wait on adding the frozen spinach.
2. Drop in the 4 lbs of chuck roast, making sure the beef is submerged or well-coated in the sauce.
3. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until the beef is pull-apart tender.
4. One hour before the meal is done, stir in the frozen spinach until wilted and warm throughout.
5. Serve over a big bed of fluffy rice or cous cous! Enjoy

Set It and Forget It meals

There is nothing like having a busy evening and knowing that you can set it and forget it and come home to a low-effort, high-reward weeknight dinner. Crockpot meals are the best for enjoying super tender meats with minimal work!

The orange juice in this Orange Beef Stew combined with the soy sauce creates a delicious salty-sweet, savory glaze/sauce that pairs perfectly with warm rice.

My family loves it and I love how easy it is to prep in under 10 minutes before running out the door.

Easy slow cooker substitutions

Sometimes you need something quick and don’t have everything right on hand. Here are some easy subs you can make without changing the delicious flavor!

• Chuck Roast: Chuck roast is ideal for slow cooking (good fat marbling that becomes extremely tender over time), but you can also use Flank Steak or Flat Iron steak.
• Orange Juice: Pulp-free OJ is our favorite, but having pulp totally works also!
• Frozen Spinach: Adding a handful of greens right at the end is an effortless way to sneak in extra veggies without altering the flavor, but if your family can’t stand the sight of green things – you can use less or none at all.
• Rice: I suggest white jasmin, basmati or brown rice to soak up the savory orange beef juices.

Orange Beef Stew tips

Want a Thicker Sauce? If you like a thicker gravy, whisk 1–2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the crockpot during the last 30 minutes on HIGH.

Refrigerating: Store leftovers in an airtight container in the fridge for up to 3–4 days. The sauce actually gets better the next day!

Freezing: Freezes well for up to 3 months. I’ve made batches of this meal many times and saved for enjoying later, it’s a perfect meal prep tip!

Reheating: Warm gently in a saucepan over low heat or microwave with a splash of water/broth to loosen the sauce.

Recommended Side Dish Pairings

If you are looking for what delicious side dish to make with this slow cooker stew, try some of these…

• A simple steamed broccoli or snap pea side.
• A fresh, crisp Asian-inspired cucumber salad.
• Egg rolls or potstickers for a fun takeaway-style night at home.

Orange Beef Stew slow cooker

Prep Time: 15 minutes

Cook Time: 8 hours

Additional Time: 15 minutes

Total Time: 8 hours 30 minutes

Tender chuck roast simmered in a savory citrus garlic glaze! Learn how to make this easy Crockpot Orange Beef Stew for a flavorful dump-and-go family dinner.

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Ingredients

• 4 lbs chuck roast stewing meat
• 2 cups of Orange Juice
• 2 tablespoons Soy Sauce
• 1 tablespoon Sugar
• 2 tablespoons Minced Garlic
• 8 Green Onions, chopped
• 1 handful of Frozen Spinach
• 2 Beef Bouillion cubes + 2 cups of Water
• Jasmin Rice for the side dish

Instructions

1. Whisk together the orange juice, soy sauce, sugar, minced garlic, green onions and beef bouillon mixture right inside the slow cooker insert. Wait on adding the frozen spinach.
2. Drop in the 4 lbs of chuck roast, making sure the beef is submerged or well-coated in the sauce.
3. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until the beef is pull-apart tender.
4. One hour before the meal is done, stir in the frozen spinach until wilted and warm throughout.
5. Serve over a big bed of fluffy rice or cous cous! Enjoy

Notes

• Want a Thicker Sauce? If you like a thicker gravy, whisk 1–2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the crockpot during the last 30 minutes on HIGH.

• Refrigerating: Store leftovers in an airtight container in the fridge for up to 3–4 days. The sauce actually gets better the next day!

• Freezing: Freezes well for up to 3 months. I’ve made batches of this meal many times and saved for enjoying later, it’s a perfect meal prep tip!

• Reheating: Warm gently in a saucepan over low heat or microwave with a splash of water/broth to loosen the sauce.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 800Total Fat: 46gSaturated Fat: 19gUnsaturated Fat: 26gCholesterol: 248mgSodium: 544mgCarbohydrates: 15gFiber: 3gSugar: 10gProtein: 76g

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