A simple, rib-sticking crock pot beef stew that is perfect for cold days! A thick, chunky stew full of beef, potatoes and vegetables!
Disclosure: I am a proud ambassador for The Little Potato Company and all opinions are my own
THE BEST CROCK POT BEEF STEW
ALL-IN-ONE MEAL
I have a good number of slow cooker recipes on here that can simmer and hang out for most of the day without worry. But, I also have a few that are technically crockpot recipes but they really are not the set-it and forget-it kind. Most importantly, with kiddos back in school and Mom and Dad working and trying to help with homework, getting housework caught up and all of the other things that fill our days – I figured making dinner should be one less thing to worry about. 
WHAT YOU’LL NEED:
beef stew meat
all-purpose flour
olive oil
beef stock
fire-roasted diced tomatoes
Baby Boomer Little Potatoes
onion
celery
baby carrots
Worcestershire sauce
balsamic vinegar
dried oregano
minced garlic
bay leaf
salt & pepper
to thicken stew:
cornstarch
cold beef stock (or water)
Cook’s Notes: If the stew meat is too large for your liking then cut it up into bite-sized pieces before cooking.
HOW TO MAKE THE BEST CROCK POT BEEF STEW:
Chop up the celery and onion and slice little potatoes in half.
Begin heating up the olive oil in a large skillet. I have a slow cooker that also has a saute setting so that I can brown meat so that’s what I am using here (saves on dishes!) In a bowl, mix together the stew meat with flour, salt and pepper (if using).
THE BEST CROCK POT BEEF STEW
Ingredients
- 2 pounds beef stew meat
- 1/4 cup all purpose flour
- 3 tbsp olive oil
- 2 cups beef stock
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1.5 lb Little Potatoes, sliced in half
- 1 medium onion, diced
- 4 stalks celery, diced
- 1 cup baby carrots
- 2 tsp Worcestershire sauce
- 1 tsp balsamic vinegar
- 1 tsp dried oregano
- 1 tsp minced garlic
- 1 bay leaf
- salt & pepper, to taste
to thicken stew:
- 3 tbsp cornstarch
- 3 tbsp cold beef stock or water
Instructions
- Chop up the celery and onion.
- Begin heating up the olive oil in a large skillet.
- In a bowl, mix together the stew meat with flour, salt and pepper (if using.)
- Once the oil is super hot, add in half of the beef and brown it on both sides.
- Once all the meat is browned, place it in the bottom of a 6-quart crock pot.
- Pour in the beef stock, diced tomatoes, Worcestershire sauce & balsamic vinegar.
- Give it all a stir.
- Then stir in Little Potatoes, celery, onion and carrots.
- Sprinkle oregano, minced garlic and place bay leaf on top.
- Stir again then cover.
- Cook on low for 8 hours.
- Once it's done cooking, it's time to thicken it up with what is called a cornstarch slurry.
- Whisk together cornstarch with cold water or beef broth.
- Pour mixture into the beef stew and stir well.
- Cover and switch to the "high" setting.
- Let it cook on high for another half an hour to thicken up.
Notes
Nutrition
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Can I use regular diced tomatoes without the “fire”?
Hi Susan! Fire-rasoted tomatoes aren’t spicy. They just have a char on them that gives just a slight smoky flavor. However, you could certainly make this with regular diced tomatoes. No problem! 🙂
Will this recipe work if I half it?