This hearty crockpot beef stew recipe is a favorite in my household, especially during the colder months. My favorite part about this recipe is the quick prep and then you just throw everything in the crockpot and your meal is ready within 4-6 hours. This recipe is full of flavor, heart ingredients, and is still yummy as a leftover.
Ingredients
- Beef Stew meat: I usually use 1-2 pounds of beef stew meat and cut them into smaller pieces.
- Vegetables: Depending on your preference, I use 1-2 russet potatoes, chopped baby carrots, and a yellow onion.
- Beef Broth: I use store-bought low sodium beef broth (32oz).
- Seasonings: I use the McCormick’s beef stew seasoning. You will also need salt, pepper, paprika, and garlic seasonings.
- Flour: All-purpose flour or any flour of your preference will work. This is mixed with the salt, pepper, paprika, and garlic seasoning to coat the beef stew meat.
Cooking Steps and Prep
- Start by chopping the russet potatoes into 1/2 inch cubes.
- Cut each baby carrot into 3-4 pieces depending on your preference.
- Dice onion.
- Take the large pieces of the diced beef stew meat and cut them in half.
- In a bowl or gallon bag, mix 1/4 cup of flour with the salt, pepper, paprika, and garlic seasonings.
- Add the beef stew to the flour mixture and mix until the meat is coated.
- Add the beef stew meat, vegetables, and beef stew seasoning packet to the crockpot.
- Pour the 32oz of beef broth over ingredients and stir gently.
- Cook on high for 4-6 hours, stirring occasionally.
How to Serve
You can use any toppings according to your preferences. I prefer to top mine with red pepper flakes for a little extra spice and some saltine crackers. Some yummy alternatives could be a baguette, dinner role, or homemade bread.
How to Store
You can keep the leftovers in the lidded crockpot if you plan to eat the leftovers over the next few days or transfer them to a separate airtight container to ensure maximum freshness. You can store the leftovers in the fridge for up to three days or the freezer for up to three months.
Crockpot Beef Stew
Equipment
- 1 6-quart Crockpot
Ingredients
- 1-2 Pounds Beef Stew Meat
- 32 Ounces Low Sodium Beef Broth
- 2 Cups Carrots I use baby carrots cut into 3-4 smaller pieces
- 1-2 Russet Potatoes Cut into 1/2 inch cubes
- 1 Medium Yellow or Sweet Onion Chopped
- 1 Packet Beef Stew Seasoning McCormick's is my preferred seasoning
- 1/4 Cup Flour All-purpose or flour of your choosing
- 1 Tsp Garlic Powder You can substitute this for 1 clove of garlic
- 1/2 Tsp Pepper
- 1/2 Tsp Salt
- 1 Tsp Paprika
Instructions
- Wash and dry produce
- Chop russet potato in 1/2 cubes
- Chop baby carrots into 3-4 pieces
- Chop onion
- Halve the large beef stew pieces
- Add flour, salt, pepper, paprika, and garlic into a 1 gallon bag or bowl. Mix ingredients.
- Add the beef stew meat to the flour mixture and mix until all pieces are coated
- Add the coated beef stew, vegetables, and beef stew seasoning to the crock pot
- Pour the 32oz of beef broth over the ingredients and stir gently
- Cook on high for 4-6 hours or low for 6-8 hours
Feel free to let me know what you think of this crockpot beef stew recipe! Be sure to follow us on Pinterest to keep up with our new recipe posts and check out our existing recipes here.
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