How to Make Crock-Pot Beef Stew

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
  • Carrots
  • Potatoes
  • Onions
  • Salt
  • Pepper
  • Thyme
  • Garlic
  • Beef stock
  • Worcestershire sauce
  • Tomato paste
  • Flour

Instructions

    • 1

      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.

    • 2

      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.

    • 3

      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

  • The internal temperature of the beef should reach 145 degrees Fahrenheit.
  • Keep the lid closed on the Crock-Pot, except to stir, so the temperature doesn’t drop.
  • Don’t fill the slow cooker more than three-quarters full.
  • Don’t reheat the stew in the Crock-Pot; use a microwave or do it on the stove.
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References

  • Photo Credit Анна Курзаева/iStock/Getty Images

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