The Best Crockpot Beef Stew
Beef stew has to be one of my ultimate comfort foods, especially during the winter months. And what goes better with Sunday football than a big ole’ bowl of beef stew!
Now, this isn’t any old stew. This has been proclaimed as The Best Crockpot Beef Stew by my friends and family. So add this recipe to your menu next week and let the compliments roll in.
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The Best Crockpot Beef Stew
- 2 pounds beef stew meat, (cut into bite-sized pieces)
- 1 tsp Salt
- 1 tsp pepper
- 1 medium onion, finely chopped
- 2 celery ribs, sliced
- 2-3 cloves of garlic, minced
- 6 oz can tomato paste
- 32 oz beef broth
- 2 Tablespoons Worcestershire sauce
- 2 cups baby carrots carrots
- 4-5 small red potatoes, cut into bite-sized pieces (about 3 cups)
- 1 tablespoon dried parsley
- 1 teaspoon oregano
- 1 cups frozen peas
- 1 cup frozen corn
- 1/4 cup flour
- 1/4 cup water
- Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
- About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.
Want even MORE crockpot ideas? Make sure to check out my 30 EASY CROCKPOT MEALS!
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The Best Crockpot Beef Stew
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Ingredients
- 2 pounds beef stew meat (cut into bite-sized pieces)
- 1 tsp Salt
- 1 tsp pepper
- 1 medium onion finely chopped
- 2 celery ribs sliced
- 2-3 cloves of garlic minced
- 6 oz can tomato paste
- 32 oz beef broth
- 2 Tablespoons Worcestershire sauce
- 2 cups baby carrots carrots
- 4-5 small red potatoes cut into bite-sized pieces (about 3 cups)
- 1 tablespoon dried parsley
- 1 teaspoon oregano
- 1 cups frozen peas
- 1 cup frozen corn
- 1/4 cup flour
- 1/4 cup water
Instructions
- Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
- About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combines. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.
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Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Post updated September 2020
This is a great! Mine came out a little spicy….maybe the pepper? What do you think?
Thank you so much for a great new meal!
That is strange since nothing spicy went in! haha. Maybe the pepper then?
mine came out spicy.too. Then I read the recipe closer. The ingredients call for onions. The instruction calls for red onion. Thinking the yellow onion I used made it spicy.
Had same spiciness when I followed the recipe. Great flavor but too “hot” for our taste. Will definitely make it again and leave out the pepper. I think that was the culprit!
I loved the stew, but also thought it was a little spicy. I am thinking its the oregano. Next time I will use half the amount or leave it out and see if that was it.
I would think it’s the worcestershire sauce seeing that it is a little spicy…. Just a thought
I think James is right about the Worcestershire, but I think it’s an important ingredient (I love it!). I would suggest using less to taste, adding it near the end of cooking.
I agree, probably way too much pepper. Mine was spicey and too flavorful as well, I think. Maybe half the pepper. Or even just 1/4 tsp. Pepper can easily make things “spicey”.
I substituted beer for the wine (I’m a single Dad and don’t really drink wine, was cooking this up for some buddies during the Buffalo storm a few weeks back) came out delicious. My buddies asked me where I got the recipe and showed it to them.
Wine? Beer? I’ve read the ingredient list 3 times…. am I missing something?! 🙂
I said the same thing, when I read this comment. Beer? Wine? Neither are in the list of ingredients…..Maybe he was making a joke and drank beer instead of wine while making the stew…HAHAHAHA!!
Dang, I never find these online conversations while they’re still active. Anyway, Lou sounds like me… I had 3 or 4 recipes that I was looking at before I picked this one. One of the other ones called for red wine.
I started out to make this just the way you say, but after reading all the comments, I incorporated a few people’s good ideas. Hopefully it’ll turn out well… it’ll be ready at 7AM tomorrow morning!
Oh, and the wine your recipe didn’t call for… I substituted beer also! 🙂
My stew turned out very well with the bottle of beer added. I didn’t have tomato paste so I substituted a little Goya Sofrito tomato cooking base. I also didn’t have a red onion so I used a sweet white onion. The stew had a slight, not unpleasant, sweetness. Could this be from the onion? The beer?
Worcestershire is pretty spicy and goes a long way with a little. But it’s so good.
I reduced the pepper and the worcestershire. It sounds odd, but I’m wondering if it may be too much tomato paste that is overpowering the dish. My other beef recipes usually call for only 3 oz – half the amount here.
That’s funny, I threw in a splash of Tabasco because I thought it needed a kick. 🙂
I was thinking the same!..but I am from South Louisiana so I put cayenne and pepper in all of my cooking. Lol. This recipe is good though, I’ve made it a few times, adding someof my own seasonings of course.
Texas here! I added chopped jalapeños and some of the juice out of the jar. My stews and chili aren’t the same without it!
I put in half the pepper and it was still too spicy! 1 tsp of black pepper is waaaay to much for a comforting beef stew. I’d say 1/4 tsp is enough.
I see this as a well seasoned dish. Too much Worcestershire would make it taste salty; too much oregano would make it taste “grassy” , or kind of “funky”. I’m thinking that, for you, it might be the pepper. There’s quite a bit of pepper in this recipe. And, of course, there’s always the question of personal taste. I know that I don’t like recipes that are “blazing hot”, or even medium hot, while others crave spicy and hot dishes.
I wonder if it’s the garlic, frankly.
The gentleman who put beer in? he probably had the right idea.
I always put a bottle of beer in my stews and its great!!
Loved this stew! I will be making this again! 🙂
In your picture, the meat looks cooked in when you put it in the crock pot. Do you need to cook or brown it prior to putting it in the crock, or can it be raw? I’ve never made beef stew before!
You don’t need to brown the meat before putting it into the crockpot. If you want to cut down on the time, you can brown the beef.
I looked up the 6 at crockpot you used/ is advertised here- the amazon reviews aren’t good?
Glass lid shattering, copy shut off before done etc.
did you encounter these problems?
Also- I’m a widow. I need healthy food too- could I cut most of these soup recipes in half? If so- should I get a 4 at crockpot? The 6qt looks massive. Limited counter n storage space. Also- do you use an immulsion blender? Any sugggestin s?
WOW! I have never had an issue with my crockpot and the lid shattering. Yikes! I think a 4qt crockpot would work well for doing this recipe halved. I hope that helps!
I am a widow and I usually always half the recipes and just get what I need. Keeping a portion for the next day which cuts down on the energy used. You could make the full recipe and freeze two portions for the following week or two. You will then surely always have a meal prepared. You can then take it out of the freezer the previous night and just cook rice or mashed potatoes fresh from when you want to use up the other two portions.
doyou brown the meat first
No, you do not need to brown the meat first.
I don’t have any beef broth on hand, but I do have vegetable broth, and may add a couple of beef bouillon. I got the vegetables all cut up (in water in fridge), and ready to just throw together in the am. Can’t wait to try it!
I have been searching for a recipe that was similar to my late Papaw’s beef stew recipe. He rarely cooked, but made this wonderful stew with no recipe. He even made my roommate and I a very large batch for our first year in the college dorms! When I saw your recipe I thought it sounded very close to Papaw’s so, I gave it a try. It was a near perfect imitation! It was soo delicious and when I brought the stew to my parents, they both echoed the same sentiment! Thank you for this recipe, it makes me so happy to finally find one that reminds me so much of my grandfather!!
I forgot, I did add a can of diced tomatoes because my grandfather did the same.
How cool Brigette! I feel honored to be in the same ranking as your Papaw’s beef stew. Thank you for the amazing compliment. 🙂