CROCKPOT BEEF STEW

 

Crockpot Beef Stew

This crockpot beef stew is the perfect comfort food on a cold day.  Just add some cornbread muffins for a meal.

Crockpot beef stew is easy and delicious.

1 to 1 1/2 pounds of lean beef, chuck or stew meat, cut in bite-sized pieces
1/2 cup flour
3 tablespoons cooking oil or bacon drippings
3 or 4 carrots, cut in pieces
4 or 5 medium potatoes, peeled and cut in chunks
3 stalks of celery, cut in inch sized pieces
1 medium onion, peeled and cut in pieces
1 cup frozen peas, Optional
4 cups beef broth or 2 (14.5 ounce cans)
1 (14.5 ounce) can beef gravy
1/2 teaspoon salt
1 teaspoon black pepper
Pinch of cayenne
Few drops of hot sauce, Optional
3 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
2 bay leaves
 
Dredge the stew meat in the flour and brown in oil on top of the stove. (Keep any leftover flour to thicken stew, if needed)  Add meat to crock pot along with carrots,  potatoes, celery, onion,  and peas. Mix together beef broth, beef gravy,  salt, pepper, cayenne, hot sauce, Worcestershire sauce, garlic powder and mushroom soup with a wire whisk.  Pour over meat and vegetables in the crock pot, add bay leaves and cook on high 4 hours or low 8 hours or until vegetables are done. (If you want a thicker gravy remove some of the liquid about 25 minutes before serving, add a couple tablespoons of the leftover flour from dredging the meat and return to crock pot to thicken the gravy). Remove bay leaves.   Makes 8 to 10 servings.
Enjoy!
 
Crock Pot Beef Stew

Crock Pot Beef Stew

This is an easy beef stew recipe that your family will love.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: Crock Pot Beef Stew
Servings: 8 servings
Author: The Southern Lady Cooks

Ingredients

  • 1 to 1 1/2 pounds of lean beef chuck or stew meat, cut in bite-sized pieces
  • 1/2 cup flour
  • 3 tablespoons cooking oil or bacon drippings
  • 3 or 4 carrots cut in pieces
  • 4 or 5 medium potatoes peeled and cut in chunks
  • 3 stalks of celery cut in inch sized pieces
  • 1 medium onion peeled and cut in pieces
  • 1 cup frozen peas Optional
  • 4 cups beef broth or 2 14.5 ounce cans
  • 1 14.5 ounce can beef gravy
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • Pinch of cayenne
  • Few drops of hot sauce Optional
  • 3 tablespoons Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1 10 3/4 ounce can cream of mushroom soup undiluted
  • 2 bay leaves

Instructions

  • Dredge the stew meat in the flour and brown in oil on top of the stove. (Keep any leftover flour to thicken stew, if needeAdd meat to crock pot along with carrots, potatoes, celery, onion, and peas. Mix together beef broth, beef gravy, salt, pepper, cayenne, hot sauce, Worcestershire sauce, garlic powder and mushroom soup with a wire whisk.
  • Pour over meat and vegetables in the crock pot, add bay leaves and cook on high 4 hours or low 8 hours or until vegetables are done. (If you want a thicker gravy remove some of the liquid about 25 minutes before serving, add a couple tablespoons of the leftover flour from dredging the meat and return to crock pot to thicken the gravy). Remove bay leaves.

 
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