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 StewÂ
- 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, Â pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Â 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 recipe is SOOOOO good and so easy. I’ve made it several times already and crave it all the time – even in 90 degree weather. It’s definitely a keeper and a recipe that I will keep in our rotation. I probably make it once or twice a month.
Wonderful Olivia! Thanks for the sweet comment. I am so happy you love my recipe so much!
Flavour was great, but the final product was a bit too runny even after adding flour to thicken. Not sure if it is something I did, or the way I converted the amounts into metric units, but next time I’d use half the amount of liquid stock.
I LOVE this recipe; I’ve made it a few times, actually. I have found a couple alterations that make a HUGE difference in this recipe!
Sautee the onions before you put them in the stew, with the garlic and the celery. Carrots too, if you want. It makes the onions a little sweeter and changes the dynamic of them in the stew in a really positive way.
Coat the beef in corn starch or flour (not a lot!) and sear/brown the outsides. It’ll keep moisture locked into the beef, and give it a nice brown outside rather than making it all look grey.
Finally, don’t put the potatoes in at the beginning. About an hour before it should be done, cut the potatoes up into bite size pieces, toss them in olive oil with a little seasoning (whatever you like, though rosemary, thyme, salt, pepper would be good, or some Sayler’s Old Country Kitchen seasoning, or seasoned salt!), then roast them. Pop those into the stew at the same time as the frozen corn/pease and flour mixture! The roasted potatoes give an entirely different depth of flavor to the stew, and it’s flipping wonderful.
I’ve used this recipe on a lot of people, they all tell me it’s the best stew they’ve ever had, so I appreciate you for having the recipe, and I hope you don’t mind my suggestions for alterations!
Although I left out a lot of the ingredients, I still love this beef stew! I left out the onions, celery, peas, corn, sauce, and garlic. I also found I don’t need to add the flour because the potatoes thicken it up. Even without all the extra ingredients it still turns out perfect.
I made this recipe today, turned out simply delicious!!! I didn’t had tomato paste so I substituted it with a can of tomato condensed soup.