Crock-Pot Beef Stew - Recipe

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CROCK-POT BEEF STEW

This Beef Stew may be made in the Crock-Pot or on the stove top in a large Dutch oven, but for the best results, be sure your Crock-Pot doesn't boil; it should simmer lightly. Boiling will make the beef stringy and dry, will ruin the flavor of the broth and make the vegetables mushy - the results will be like stew from a can. Some Crock-Pots have probes which will allow you to set the desired temperature.

3 lbs. stewing beef, cut into 1-inch cubes
1 (3x2-inch) cube lean salt pork (optional)
1 tablespoon extra virgin olive oil
2 large onions, sliced
1/2 lb. large carrots, cut into 1/2-inch thick coins
3 large potatoes, in 1-inch cubes
4 garlic cloves, minced
salt and pepper, to taste
2 tablespoons flour (or enough to coat meat)
garlic and onion powder (for sprinkling)
1 quart beef stock
water
1/4 cup ketchup

Sprinkle the beef cubes lightly with salt, pepper, garlic powder, onion powder and flour for extra flavor during browning.

When using a Crock-Pot for beef stew, for extra flavor, brown the floured beef cubes in olive oil before transferring them to the Crock-Pot (brown the salt pork along with the beef, if using). Brown onions and add garlic towards the end of the browning but don't allow it to take on too much color.

Crock-Pot or slow cooker:

In a slow cooker, add all the vegetables at the beginning. Add broth and set the temperature to 170-190°F. Leave to cook from 5-8 hours or until meat and vegetables are tender.

Dutch Oven:

If using a Dutch oven, add all ingredients except the vegetables which should be added during the last 35 minutes of cooking and simmered until tender. Add a few tablespoons of flour at the same time to thicken the gravy, if desired.

The gravy may also be thickened by stirring a a tablespoon or so of cornstarch into cold water before adding to the stew. Be sure to allow ample time for the thickener to cook before serving time to avoid a raw flour taste.

During the cooking, add more beef broth or water as needed.

Extra vegetables can be added if you have them on hand. Turnips, corn, sweet potatoes, fresh peas and green beans are all wonderful additions. A pinch of thyme and basil and bay leaf can be added, too.

This stew tastes even better the following day after the flavors have a chance to blend in the refrigerator!

Serves 6.

Submitted by: CM

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recipe reviews
Crock-Pot Beef Stew

· Nov 9 · #50591

Shea (California) says:

Very simple to make and turned out wonderfully! I am an overcommitted working mom and this tasted like a meal I'd spent quite a while preparing. I've tried several beef stew crock pot recipes and this is the first one that everyone in the family has liked.

· Jan 31 · #60480

Erica (Ohio) says:

I loved this recipe. So easy to make. I served it poured over a bed of white rice. So delicious!

· Feb 2 · #60595

Nancy Abbott (Georgia) says:

This was the best tasting recipe ever!! I have a very picky family of eaters and this was a keeper. Amazing!! I am fixing it tonight again and will love watching them go for seconds. Try it -- you will love it!!! (EASY to fix.)

· Mar 20 · #64429

MaryD (California) says:

This is the first time I'm trying this recipe. Everything is in the crockpot now. Rating may go up once we've eaten! :)

· Jun 7 · #70432

Rachel (United States) says:

Amazing! My kids loved it! I'm definitely going to keep this recipe on file.

· Jun 21 · #71376

Dawn (Florida) says:

You can add golden mushroom soup (reduce the ketchup) in the crock pot version. It's also really really good with buttered noodles. If anyone doesn't like onions, you can use onion powder or dried minced onions. Another option is to use a big chuck steak instead of beef cubes, and have it as a roast with sides. So many options for those who love beef! :)

· Aug 29 · #107927

Phyllis (Virginia) replies:

Am fixing this today. Will be taking Dawn's advice and adding Golden Mushroom soup and serve it over buttered noodles. I know this one will be a keeper. CM ALWAYS has fantastic recipes.

· Oct 1 · #110183

Cooks.com replies:

Thanks Phyllis. We love your recipes, too!

-- CM

· Sep 4 · #77661

Dana (Pennsylvania) says:

I have always had trouble making stew work -- this came out perfect! Delicious and tender and was very easy -- thanks so much!!!

· Sep 14 · #78458

Addie (Idaho) says:

I found this recipe just in time for fall. We like to spend whats still left of the nice weather outside on weekends and this is the perfect meal to come back inside to. The whole family loves it and this is a new favorite for my slow cooker that was packed away in the closet. Thanks for the great recipe! You guys have done it again.

· Sep 30 · #79747

Jeff (New York) says:

If you plug your crock-pot into a dimmer switch you can control the temp.

· Jan 6 · #175077

Tim (Virginia) replies:

My wife normally doesn't like beef stew. She loved this version. I kept a temperature probe in the crockpot to manage the temperature. I was able to avoid a mushy result. Thanks for sharing.

· Oct 27 · #82041

Angela (Missouri) says:

Prepared this yesterday morning and it was so nice to come home to on a dark, wet, drizzly late afternoon. I thickened it with tapioca flour and used tomato paste since it is gluten free. Looking forward to leftovers for lunch at work today!

· Nov 11 · #83461

Janis (Nebraska) says:

Just tried this recipe a few days ago (stovetop method). It was very, very good. Also didn't know the tip about not allowing the stew to boil, just simmer, and I think it did make a difference...thanks!

· Mar 3 · #95590

John Joannides (Alabama) says:

Student with a crock pot, put the stuff in and go do all my classes, get back to my room and like my moms been in the kitchen all day... BUY A CROCKPOT GUYS, SLOW COOKING IS THE BOMB!

· Oct 5 · #110471

Amanda (New York) says:

Many slow cookers have two or more heat settings (e.g., low, medium, high, and sometimes a "keep warm" setting). A typical slow cooker is designed to heat food to 170°F on low, to perhaps 190-200°F on high. Many recipes that include sauce or liquid will reach the boiling point around the edges, while food in the center remains gently cooked.

· Oct 28 · #112133

Phyllis Finnemore (Texas) says:

The ketchup makes the stew too sweet for my taste and adds too strong a tomato flavor. I will try 1 tbsp. tomato paste if I make it again.

· Oct 17 · #131964

Kurt Bowman (Nevada) replies:

The stew is great. I have to agree with Phyllis about the ketchup, a little too much.

· Nov 18 · #113733

Rhonda L. (California) says:

Excellent and simple. Only changes I made were to use large mexican onions (like monster green onions) and some sauteed mushrooms. Near the end, I added a flour/water mix to thicken the sauce a bit and put in some additional garlic/onion powder, salt/pepper. When it was done, I threw in some cooked noodles. Yum! Can't wait to have again tonight after it had time to set!

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