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
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.
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.
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.