Slow-Cooker Beef Stew

I love my Crock-Pot. At my house, fall is the season of eating. This is the perfect time for a hearty Stew. The cabin is closed, the garden is done and I put all that energy back into cooking meals in the kitchen. In the first week of October, I cooked four meals in either my Crock-Pot or my Instant Pot.

In celebration of “Crocktober,” I am going to share my top 5 Recipe links

These recipes are for the Crock-Pot as well as an original recipe for Stephanie’s Slow-Cooker Beef Stew.

Top 5 Recipe Links for “Crocktober”

1

Crock-Pot Chicken & Dumplings Is The Coziest Winter Dinner

This recipe is never out of season.

Check out this recipe

2

Slow-Cooker Candied Walnuts

Check out this recipe

3

Crock Pot Balsamic Pork Roast

This Crock Pot Balsamic Pork Roast is so easy and literally falls apart once cooked. Here it’s cooked with balsamic vinegar and honey

Check out this recipe

4

Crock-Pot Pepperoncini Pot Roast

This spicy Crock-Pot Pepperoncini Pot Roast Recipe is a simple, few ingredient recipe; literally only four ingredients. Dump your ingredients in a slow cooker or crock pot, walk away for six hours and return to a juicy, flavorful, spicy, tender roast.

Check out this recipe

5

5-Ingredient Pumpkin Curry Soup in a Slow Cooker

This easy Thai-inspired pumpkin curry soup recipe takes just 5 minutes to prepare! Naturally dairy-free, vegan, gluten-free. From Stephanie O’Dea.

Check out this recipe

Please enjoy this original recipe for my slow-cooker beef stew. Let me know if you’ve made it by leaving a rating below!

Also Dont miss these Instant Pot Recipes:

• Instant Pot Mashed Potatoes
• Instant Pot Apple Butter
• Chicken Wild Rice Soup

Slow-Cooker Beef Stew

Stephanie Hansen

4.80 from 10 votes

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Ingredients

  

1x2x3x

• 2 lbs stew meat cut into 1-inch cubes
• 1 tbsp Kosher salt
• 1 tsp ground black pepper
• 1 1/2 lbs baby red potatoes cut in half
• 1 lb bag baby carrots
• 1 onion diced
• 2 cloves garlic minced
• 3 c broth beef, chicken or vegetable broth all work
• 1 can tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp smoked paprika
• 2 bay leaves
• 2 boxes of sliced mushrooms
• 1/4 c all-purpose flour
• 2 tbsp chopped fresh parsley leaves

Instructions

 

• Place beef, potatoes, carrots, onion, mushrooms, and garlic into a 6-qt slow cooker.
• In a separate bowl whisk together broth, tomato paste, Worcestershire, thyme, rosemary, paprika, and bay leaves until well combined; season with salt and pepper, to taste. (if using flavoring packets add them both to the liquid and mix)
• Pour over the beef and vegetable mixture.
• Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
• In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened. (if using flavoring packets skip this step)
• Serve immediately, garnished with parsley, if desired.

Notes

You can use a packet of Italian dressing dried seasoning in place of the spices and salt here as well as a packet of beef gravy seasoning in place of the flour in step 5.