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!
- Creamy Crockpot Chicken Stuffing and Green Beans
- The Best Crockpot BBQ Chicken
- Creamy Crockpot Crack Chicken
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
I have two 3 quart crockpots but would like to make entire recipe. Can I halve ingredients between the two pots?
Would the cooking time be less than stated in recipe? If so, by how much?
I have never done two batches like that Brigitte. Sorry I am not much help. Maybe do a test run, and just prepare to cook for the entire time, but check on no and then.
I have to say that the people halving the pepper in this must have the worlds most sensitive palate, this is not a lot of pepper for how much is in a 6qt pot. I added additional pepper (by accident) and it tasted pretty well the same. DELICIOUS of course. Also, Worcestershire is more of a savory/sweet additive than anything near spicy (it’s made with anchovies which are salty as is). I’m wondering if they are using Red Onion which is a little more pungent and spicy where as a Yellow Onion is a proper type to choose for slow cooking. Either way, I love this recipe just the way it is! I make it every other week or so!
I loved the flavor. I used a seasoning that was both lemon and pepper and it was perfect. Adding lemon to stews is a must for a small amount of flavor. With a brothy soup I also add equal amounts of sugar and the combined flavor does wonders to beef soup. The amount to add is discretionary.
This is the healthiest beef stew recipe I could find online. I calculated the nutrition, and it comes out to 426 calories per serving, if this makes 7 servings.
9.3 grams of fat, 37 grams of carbs, 47.8 grams of protein.
226% of your vitamin A, 163% of your iron, 32% of your Vitamin C, and 4% of your calcium.
Most of the beef stews out there are over 500 calories per serving, but this one is lower 🙂
Wow Jenny, thanks for the stats. I love this recipe even more now. I made this for six adults and one child. We had enough for three people to have seconds. So it definitely serves at least seven.
Hi Corey;
I’m making this for the first time tonight. I wonder about the 32 ounces of beef broth. My other two crockpot beef stew recipes call for only 1.5 cups and 2 cups respectively. Why such a big difference?
Jeff in Long Beach
email me: jeffreygholson@gmail.com
Jeff, this is the amount of broth I use to make this the “perfect” beef stew. If you would like to use less broth, you can give that a try.