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!
Here are more of our favorite slow cooker recipes!
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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.
Video
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
Excited to try the stew after all these awesome reviews! I have vegetable broth, not beef broth… do you think it’ll be just as delicious??
Seems like a great recipe, except I had an issue with the flour and water mixture. When I mixed it on the side in a separate bowl (as directed), it turned into a paste and now there are little flour balls floating in the stew that will not mix in. Did anyone else have this issue ???
I noticed my flour mixture was too thick as well. I’m guessing it varies depending on the flour used and/or some other factors. I just added a few more drops of water until it looked “pour-able” and all was fine. :). I’ve made this a few times now and even experimented with a bit more flour for a thicker gravy. Just add enough water to make the mixture just thin enough to pour and you’ll be good.
Thanks Mike. It was a delicious recipe. I will try more water next time.
I made this last night, exactly as written, & loved it! My 3 year old ate every single carrot out of the batch and still begged for more. This recipe is a keeper.
This is now my go-to beef stew recipe. Super easy and versatile. I sometimes vary the veggies depending on what I have – subbing sweet potatoes for red potatoes or adding cremini mushrooms if I have them on-hand. The flour/water at the end adds the perfect amount of thickening to create a nice gravy. The tomato paste adds richness and just a touch of sweetness. The wind is howling outside and it’s 28 degrees. This stew will warm us up for sure!
I saw a comment that it was spicy when it was already cooking and nearly flipped out. However, the recipe as of now isn’t spicy at all. I chopped up the veggies and spices and put them in a freezer bag so it would be a dump meal (slow cutter with a one year old) and started it at 8. It’s 5 and the kids are happily eating. Thanks!!