In this post I’m sharing how to make Old Fashioned Crockpot Beef Stew.
Beef stew is a classic comfort food and it couldn’t be easier to make than letting your slow cooker do most of the work for you.
Wouldn’t it be nice to come home after a long day and have dinner ready for you when you get there?
This time of year as the days get shorter and we’re heading into fall seems to put folks in the mood for good old fashioned comfort food.
Beef stew happens to be one of the hubs favorite meals, in particular his sisters beef stew, which is very delicious. I can’t compete with it so I set out to make my own version, a slow cooker version, and I must say it turned out well.
Crockpot Beef Stew with Gravy
Beef stew cooks to perfection in the slow cooker and on the back end you add a bit of a thickening slurry to make a nice gravy sauce that we’ve all come to love about this stew.
Can you put raw beef in the slow cooker? You can but in keeping with a traditional beef stew recipe, the beef in my recipe is dredged in seasoned flour and browned in a skillet before adding it to the slow cooker.
Can you overcook beef stew? It is easier to overcook beef stew when cooking in a dutch oven than a slow cooker. The vegetables hold up better in your slow cooker and don’t get mushy.
How do you make beef stew meat tender? Cutting up a chuck roast, which has a good fat ratio, ensures tender meat bites in this stew.
Best Ever Slow Cooker Beef Stew
I consider beef stew to be a complete meal and enjoy it with a side of fresh baked cornbread. The hubs prefers it served over white rice.
Since there are just two of us, we usually enjoy leftovers the next day and I freeze whatever is left in portions for additional meals.
How do I thicken my slow cooker stew? You’ll use a slurry mixture, just as you would when cooking on the stove top, during the last half hour of cooking to thicken the stew.
Old Fashioned Beef Stew Slow Cooker
- 3/4 c All Purpose Flour
- 2 lb Chuck Roast, cut into 1" pieces
- 3 tbs Shortening or Cooking Oil
- 5 Medium Carrots, peeled and chopped
- 2 Medium Russet Potatoes, peeled and chopped
- 14.5 oz Canned Diced Tomatoes, with the juice
- 14.5 oz Canned Cut Green Beans, drained
- 1/2 c Diced Onion
- 1/4 c Chopped Celery
- 12 oz Chili Sauce (can substitute ketchup if needed)
- 1 Bay Leaf
- 1 tsp Fresh Thyme Leaves
- Salt and Pepper, to taste
- 2.5 c Water, divided
- Cut the roast, removing any excess fat if needed.
- Add the flour to a large plastic food storage bag, season with salt and pepper, then add the meat pieces. Close the bag and shake to dredge.
- Next, add the shortening to a large skillet and heat over medium.
- Brown the meat pieces on all sides, in batches, then add to the Crockpot.
- Reserve the excess flour to thicken the stew at the end of cooking.
- Next, add the canned tomatoes, green beans, carrots, potatoes, celery, bay leaf, thyme and chili sauce to the Crockpot.
- Season the stew mixture with salt and pepper. Stir to combine the ingredients together.
- Add 2 cups of water to the stew mixture then cover and turn the Crockpot on the low setting and cook 8-10 hours.
- The last 30 minutes of cooking, combine 1/4 cup of the reserved flour mixture with 1/2 cup of water and whisk to form a slurry mixture then pour into the stew mixture. Stir to combine and allow to simmer until thickened.
Stew may be cooled and frozen in portions for additional meals.
Recipe may be cooked in the slow cooker on a high setting for 4-5 hours or until the vegetables are tender.
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Amount Per Serving: Calories: 580 Total Fat: 33g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 129mg Sodium: 1067mg Carbohydrates: 54g Net Carbohydrates: 0g Fiber: 8g Sugar: 20g Sugar Alcohols: 0g Protein: 44g
Thank you for stopping by and I hope you enjoy a warm bowl of this Crockpot beef stew soon. Be sure to share the recipe and sign up for our newsletter so you never miss a new recipe post.
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