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Beef Stew in Crock Pot


It seems around this time each year I start craving soups and stews–you know, those comfort foods that you throw in a slow cooker on a chilly fall day. Now, I’m not a big red meat eater … especially when it’s big chunks of meat. On occasion, though, I will throw a roast or beef stew in the crock pot. Here’s one of those recipes.

Slow Cooker Beef Stew

Beef Stew in Crock Pot

Rating: 41

Prep Time: 15 minutes

Cook Time: 10 hours

Yield: 6 servings

Beef Stew in Crock Pot


  • 2 pounds beef stew meat (like bottom round), cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 small onion, chopped
  • 1 1/2 cups beef broth
  • 3 potatoes, peeled and diced
  • 4 carrots, peeled and sliced
  • 1 stalk of celery, chopped


  1. Place cut up meat in the crock pot.
  2. In a small bowl, mix together flour, salt and pepper and then pour over the meat in the crock pot.
  3. Stir to completely coat the meat with the flour mixture.
  4. Stir in the garlic, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  5. Cover, and cook on low for 10 hours, or on high for 4 to 6 hours.


To make the celery less stringy, peel the outside with a potato peeler before chopping.

This is a great make and freeze meal, too. Let the stew cool and place in freezer Ziploc bags with individual or double servings. Lay flat and stack to freeze.

Along with being a contributor to, Jacqueline Wilson is: Appalachia Advocate~Supporter of Women~Writer~Accidental Pit Bull Advocate.

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