Crock Beef Stew
Submitted by japonica
Classic crockpot beef stew with potatoes, carrots, pearl onions, and celery. Flour-coated beef browns first, then slow cooks 8 to 10 hours until everything is melt-in-your-mouth tender.
YIELD
8 servingsPREP
10 minCOOK
8 hrsREADY
8 hrsThis is the beef stew your slow cooker was made for. Set it in the morning, walk away, and come home to a pot of pure comfort.
Flour-dusted beef gets a quick brown in oil to lock in flavor, then joins carrots, potatoes, pearl onions, celery, and a bay leaf in the crockpot with Worcestershire sauce and beef bouillon.
Eight to ten hours on low turns everything silky and tender. The flour thickens the broth into a rich, glossy gravy without any extra fuss at the end.
This recipe serves 8 to 10, making it ideal for meal prep, Sunday dinners, or feeding a hungry crowd on a cold night.
Kitchen Tips
- Don’t skip browning the beef. That seared crust adds a depth of flavor you can’t get any other way
- Cut potatoes and carrots into similar-sized chunks so they cook at the same rate
- Pearl onions add sweetness and look beautiful. Frozen ones work great and save peeling time
- Thicken at the end by switching to high and stirring in reserved flour mixed with a little cold water
Ingredients
Directions
Coat meat with flour.
Set excess flour aside. In skillet, heat oil.
Brown meat.
In crockpot, combine beef, worcestershire sauce, bay leaf, onion, bouillion, salt and pepper, sugar and vegetables.
Pour water over all.
Cook on low heat 8 to 10 hours.
Turn to high and thicken with flour.
Cook for 15 more minutes.
Remove bay leaf.
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