Beef stew, frequently considered an inexpensive way to make a hearty meal, is truly one of those Crock-Pot dishes you can prepare in the morning and serve after a day at work. Because it’s a stew, you can use whatever vegetables you like, though very tender vegetables such as summer squash should be added near the end of the cooking time. Use a chuck roast, bottom round or top round if your market doesn’t carry cubed beef for stew. The long cooking time tenderizes the meat.
Things You'll Need
- Cubed beef roast or pre-cut stew meat
- Beef stock
- Worcestershire sauce
- Tomato paste
Place beef cubes, sliced and peeled carrots, chopped onions, cubed and peeled potatoes and other vegetables you like, such as green beans or celery, in the Crock-Pot. Sprinkle with salt and pepper, thyme and chopped garlic. Combine a carton of beef stock with a few teaspoons of Worcestershire sauce and pour it into the slow cooker.
Cover and cook on high for 4 to 5 hours or on low for 8 or 9 hours, or until the meat is tender and the vegetables are cooked through.
Taste the stew and adjust the seasonings if necessary. Combine a few teaspoons of tomato paste with a few tablespoons of flour and about half a cup of stew liquid, mix well and stir the mixture into the stew half an hour before it’s finished.
Tips & Warnings
- Stir the stew a couple of times while it’s cooking, if possible.
- For easy clean-up, use a Crock-Pot liner or grease the crock before adding the ingredients.
- Cut the potatoes to the same size as the beef.
- Replace half of the beef stock with beer for extra flavor.