Beef Stew in your Crock Pot

Pat Duran


What's better to come home to (besides your family) than dinner already to eat. Just make some biscuits and a salad and you are ready to call the family to dinner..
Do not be tempted to lift the lid while this is cooking as heat and steam will escape and interrupt the way that the meat and vegetables cook and will take longer until the stew is ready!

pinch tips: How to Tie a Roast



8 servings


20 Min


4 Hr


Slow Cooker Crock Pot


3 c
potato cubes, bite size or mini potatoes cut in half
2 c
each baby carrots and sliced celery
1 small
sweet onion, cut in small pieces
2 medium
bay leaves
1 1/2 lb
stewing beef cubes
1/2 c
corn starch or all purpose flour (i prefer the cornstarch)
1/4 to 1/2 tsp
black pepper
1 Tbsp
canola oil
2 c
low sodium beef broth
1/4 c
red wine
1 Tbsp
worcestershire sauce
1 Tbsp
chopped fresh thyme leaves
1 Tbsp
minced garlic from jar

Directions Step-By-Step

Combine vegetables in a 4 1/2 quart crock pot. Add bay leaves.
Place beef, cornstarch* or flour* and pepper into a resealable plastic bag and toss to coat.
Note: the cornstarch makes the beef crispy flour softer.Your choice*
Brown beef well on all sides in heated oil over medium-high heat in a large cast iron .
Place beef on top of the vegetables in the crock pot.
Add broth, Worcestershire sauce, thyme and garlic to the skillet and combine well with pan drippings.Add wine to the skillet with sauce .
Pour mixture over beef and vegetables.
Cook, covered; on high setting for 4 hours or until the beef reaches internal temperature of 165^ and is fork tender. Discard bay leaves before serving. May cook for 7 to 8 hours on low if desired.

About this Recipe

Course/Dish: Beef, Beef Soups, Pork
Main Ingredient: Vegetable
Regional Style: American