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It was a rainy day here on the ranch and I woke up craving beef stew for the cold fall day. It’s easy and so delicious after a long day!

Let’s get started!

Crockpot Beef Stew

Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb. chuck beef cut into cubes
  • flour
  • 1 tbsp Worcestershire sauce
  • 2 C fresh or frozen veggies (carrots, celery, peas, onion)
  • 5 Yukon gold potatoes, cubed
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 2 tsp dried parsley
  • 1 tsp garlic salt
  • salt and pepper to taste
  • 2 1/2 C low-sodium beef broth
  • 2 tbsp corn starch
  • 2 tbsp butter

Method
 

  1. Start by taking the cubes meat and coat in flour. Place in a pan with the butter and Worcestershire sauce and cook for 5-6 minutes until seared on all sides.
    2. Place the beef in the crockpot with all the remaining ingredients except the corn starch. Cook on low for 8 hours.
    3. After 8 hours take 1/2 cup of the beef broth out and place in a bowl. Whisk in the corn starch and pour back into the crockpot to thicken the soup. Let cook another 10 minutes.
    4. Serve immediately with buttered bread and enjoy!
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