Beef Stew

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Busy holidays call for simple meals! This crock-pot Beef Stew is just what you need to get dinner on the table quickly and without a lot of fuss. One-pot dinners are my favorite time-saving meals…throw it all in the crockpot and walk away.

Cold winter days also call for warm, hearty comfort food and this recipe fits the bill. If you want to make your family happy throw my Beef Stew in the crockpot today, have it for dinner tonight and then eat the leftovers for lunch tomorrow! But be careful, it goes fast…I barely had enough time to take a photo before the boys (cough big Bill and little Bill) ate it all up!

Made with lean beef, a rich gravy and fresh carrots, celery, onions, green beans, mushrooms and garlic, it’s a delicious meal. Inspired by the stew my mother made when I was young, you’ll love this Beef Stew!

Beef Stew

  • 1/4 cup flour
  • 1/2 tsp each garlic granules, onion powder, paprika and salt
  • 1/4 tsp pepper
  • 1 1/2 pounds beef
  • 2 T olive oil
  • 6 carrots
  • 4 celery stalks
  • 1 onion
  • 4 medium potatoes
  • 3 garlic cloves
  • 1/2 lb green beans
  • 1 pkg button mushrooms (optional)
  • 1 T tomato paste
  • 3 tsp Worcestershire sauce
  • 4 cups beef broth
  • 2 bay leaves
  • More spices to taste (onion powder, garlic granules, season salt, salt, pepper)

Trim fat off stew meat. If using a roast, cut into bite-sized pieces. Put flour into a plastic bag with garlic granules, onion powder, paprika, salt and pepper; shake to combine.  Put meat in the bag and shake until coated.  Add olive oil to frying pan. Once warm, add meat and stir until browned; place in crockpot. Peel and chop carrots, celery, onion, potatoes and garlic cloves; add to crockpot. Wash, trim and cut green beans in half; add to crockpot. Wash and slice mushrooms; add to crockpot. Stir all ingredients in crockpot. Add tomato paste and Worcestershire sauce to beef broth and whisk to combine, then pour over stew ingredients. Add bay leaves and additional spices to taste. Turn crockpot on high and cook for 4-5 hours or until beef and vegetables are tender.  Adjust seasoning as needed and serve with salad and warm rolls.

Root Notes

  • Our local grocery store butcher recommends Choice Cross Rib Roast which is lean and flavorful. I bought a two-pack and froze the second one for later. One time I had him cut it up for me and this time I did it myself so I could control the meat size. I noticed that by using this cut of beef, the pieces were more tender and less fatty than the grocery store “stew meat”.
  • I cut the carrots and celery in diagonal pieces just for fun. And, since the stew cooked for so long, they were soft when we dove in.
  • I used just a little bit of tomato paste to achieve a richer gravy. You really don’t notice it’s there, but omit if you want.
  • Beef broth is preferred, but when I don’t have any on hand, I use chicken!
  • You can also make this stew on the stove-top. Simply follow all of the directions, browning the meat in a large pot. Then add all the other ingredients and simmer on medium-low heat for 1-2 hours or until the meat and veggies are tender. Be sure to stir often to avoid sticking.


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