A simple, rib-sticking crock pot beef stew that is perfect for cold days! A thick, chunky stew full of beef, potatoes and vegetables!
A THICK AND FLAVORFUL HOMEMADE STEW
With fall and winter approaching (I know, I know – not quite there yet! But I am thinking ahead) I like to come up with recipes that are good “fix-it and forget-it” crock pot meals. If you own an electric pressure cooker, be sure to check out my Instant Pot Beef Stew recipe!
FREQUENTLY ASKED QUESTIONS:
No you do not. However, you are missing out on flavor if you sleep that step. It not only creates a gorgeous color to the meat but it also adds depth of flavor as well.
Yes. It is possible. But it would have to be quite a long period of time for that to happen. Especially if you are cooking it on low. Now, the beef itself can handle the low and slow cooking for an extended period of time. However, the carrots and potatoes are going to start breaking down and will turn to mush if cooked for longer than the recommended time.
Yes. That’s exactly what we are doing here since all we’re doing is browning the outside of the meat.
Stew meat is generally made from chuck steak, round steak, sirloin or even short ribs. It is just cut up by the butcher to make it easier for you to prepare your stew.
Stew meat is very common in U.S. supermarkets. I will say that sometimes they cut it rather large and I end up dicing it up smaller. However, if you can’t find stew meat, just dice up some of the meats listed in the above question.
Beef Stew can be stored in a lidded container in the refrigerator for up to 3 days. It can also be frozen for up to 6 months.
BEEF STEW INGREDIENTS: (FULL RECIPE AT THE BOTTOM OF THE POST)
- beef stew meat
- all-purpose flour
- olive oil
- beef stock
- fire-roasted diced tomatoes
- little potatoes
- baby carrots
- Worcestershire sauce
- balsamic vinegar
- dried oregano
- minced garlic
- bay leaf
- salt and pepper
HOW TO MAKE 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).
Once the oil is super hot, add in half of the beef and brown it on both sides. We’re not cooking it through – just browning the outside of the meat. This just gives it a lot of flavor but if you don’t have time for this step, just skip it. Place the first batch of browned beef onto a plate and brown the second batch of beef.
Once all the meat is browned, place it in the bottom of your crockpot then pour in the beef stock, diced tomatoes, Worcestershire sauce & balsamic vinegar and give it all a stir.
Then stir in potatoes, celery, onion and carrots.
Sprinkle oregano, minced garlic and bay leaf on top.
Finally, stir again then cover. Cook on low for 8 hours.
Once it’s done cooking, it’s time to thicken it up with a cornstarch slurry. Whisk together cornstarch with water or beef broth.
Pour mixture into the beef stew and stir well. Then cover and switch to the “high” setting. Let it cook on high for another half an hour to thicken up.
Then dig in!
CRAVING MORE? GIVE THESE RECIPES A TRY!
Crock Pot Beef Stew (+Video)
- 2 pounds beef stew meat
- 1/4 cup all purpose flour
- 3 tablespoons olive oil, canola or vegetable
- 2 cups beef stock
- 14.5 ounce can fire roasted diced tomatoes
- 1.5 pounds little potatoes, sliced in half or quarters (depending on how large they are)
- 1 medium onion, diced
- 4 stalks celery, diced
- 1 cup baby carrots
- 2 teaspoons Worcestershire sauce
- 1 teaspoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 1 bay leaf
- salt and pepper, to taste
to thicken stew:
- 3 tablespoons cornstarch
- 3 tablespoons water or beef stock
- Heat up oil in a large skillet (or if you have a slow cooker with a sauté option – turn it on high).
- In a bowl, mix together the stew meat with flour, salt and pepper.
- 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. Stir well.
- Then stir in diced 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, make the thickening 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. Then serve!
- Chuck steak or round steak can be purchased whole then cut up into pieces.
- Tomatoes are optional but add great flavor to this dish and do not overpower the flavor.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: September 2016
Updated and republished: September 2022