Name: Slow Cooker Beef Stew
Prep time: 15 min
Ingredients: 2 pounds Beef Roast cubed; 1/2 cup Flour; 2 tsp Salt; 1/2 tsp Black Pepper; 1 large Onion chopped; 1 tsp minced Garlic; 1 lb Potatoes cubed; 1 lb Baby Carrots; 2 stalks Celery chopped; 2 cup Water; 1 packet Brown Gravy mix; 1/2 tsp Thyme; 1 tsp Paprika; 1 tbsp Worcestershire sauce; 1 Bay Leaves; 2 cups Beef Broth

For this Slow Cooker Beef Stew, we combine tender beef, potatoes, carrots, onion, and celery. It’s great for a busy weeknight or even a Sunday dinner. Your family will LOVE it!

Slow Cooker Beef Stew

I enjoy making hearty and comforting dinners during the fall months. Using the CrockPot for family meals makes dinners a breeze. Having dinner cooking while completing household tasks is perfect. For Sunday dinners, I often make Slow Cooker Pot Roast or this recipe for Slow Cooker Beef Stew.

My family loves comfort food, especially meat and, potatoes. So Beef Stew happens to be one of their favorite meals. I serve it with store-bought bread or rolls to keep it simple.

To make the best Slow Cooker Beef Stew, you will need beef. What cut of meat is best for Hearty Beef Stew? I usually use a chuck roast or even a round steak. Best cuts are not needed because the meat will slow cook and tenderize the longer it cooks.

We use potatoes and carrots for our veggies in Slow Cooker Beef Stew, just like we use with our Slow Cooker Meatloaf. I also add onion and celery for additional flavor. The vegetables are always soft and tender.

For this stew recipe, I use a few spices, beef broth, and a package of dry beef gravy mix. The flavor profile is fantastic. Even the pickiest eaters will come back for seconds.

The longer the stew cooks, the better it gets! The meat becomes more tender over time. The sauce thickens and becomes more flavorful. Also, the veggies get softer. If I am in a pinch, I cook on high for 4-6 hours. Most of the time, I slow cook for about 8-10 hours on low.

For my large family, I often double this recipe. I enjoy having leftovers because the stew tastes even better the next day. Leftover beef stew can be refrigerated for 3-4 days or place it in the freezer; it freezes well.

Beef Stew Ingredients

Beef roast or Cubed Beef Stew Meat
Broth
Gravy Mix
Potatoes
Carrots
Onion
Celery
Garlic
Worcestershire Sauce
Flour
Paprika
Thyme
Salt
Pepper
Bay leaves

How to make Beef Stew in a Crock Pot

First, you need to trim and cube the meat unless you have purchased pre-cubed beef stew meat. Then, place in the slow cooker. You will need at least a four-quart CrockPot. I use my 6, 7, or 8 quarts.

Next, in a small bowl whisk together the flour, salt, and pepper.

Then, sprinkle flour mixture on top of the stew. Stir to coat all of the stew meat

Add all of the vegetables to the crock.

In a medium-sized bowl whisk together the water, gravy mix, and spices.

Pour over the meat and veggies.

Next, add the beef stock and stir. If you would like an even more flavorful stew, add a cup of dry wine and omit a cup of the beef broth.

Top with Bay Leaf. Cover and cook. Remove Bay Leaf before serving.

Other stew recipes you may enjoy:

Instant Pot Beef Stew– make a quick stew in a pressure cooker!
Guinness Beef Stew– This is my hubby’s favorite stovetop beef stew recipe.
Hearty Beef Stew from Food Network!

This recipe is updated. I originally posted on January 16, 2014.

RECIPE

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