Crockpot Beef Stew
Crockpot Beef Stew
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!
Prep Time
15 minutes
Cook Time
8 hours
Total Time
8 hours 15 minutes
Ingredients
- 1 pound chuck beef cut into cubes
- Flour
- 1 tablespoon Worcestershire sauce
- 2 cups fresh or frozen veggies (carrots, celery, peas, onion)
- 5 yukon gold potatoes, cubed
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 2 teaspoons dried parsley
- 1 teaspoon garlic salt
- Salt and pepper to taste
- 2 1/2 cups low-sodium beef broth
- 2 tablespoons corn starch
- 2 tablespoonsbutter
Instructions
- 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.
- Place the beef in the crockpot with all the remaining ingredients except the corn starch. Cook on low for 8 hours.
- 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.
- Serve immediately with buttered bread and enjoy!
Eat Till It Hurts Friends!
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