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–+ servings
beef stew with vegetables potatoes and herbs sitting in a crock pot
5 from 1 vote

Crock Pot or Not Beef Stew

This is the only recipe you will ever need for a hearty beef stew any day of the week. You can use the Crockpot to "set it and forget it" or leave the stew in a heavy bottom stock pot and simmer stirring a minimum of every hour. It's totally up to you and what is going on in your life that day.
Prep Time15 minutes
Cook Time5 hours 30 minutes
Total Time5 hours 45 minutes
Servings: 8
Calories: 488kcal

Ingredients

  • 3 Lb. Roast Chuck cubed or Bottom Round
  • 2 Onions chopped
  • 4 Celery chopped
  • 4 Carrots chopped
  • 4 Garlic Cloves minced
  • 2 Cups Beef Stock
  • 3 Potatoes cubed
  • 2 Cups Peas Frozen
  • 5 Fresh Thyme
  • 3 Bay Leaves
  • 3 Cups Water
  • ½ Cup Flour
  • ½ Cup Hot water
  • 2 Tbs Olive Oil
  • Salt and Pepper to taste

Instructions

  • Start by cubing the meat into bite sized pieces
    Raw Beef Sliced and cubed on cutting board
  • Start with a larger heavy bottom stock pot( We will transfer to a crock pot for finishing) heat on high heat with oil, add cubed beef (make sure to season with salt and pepper) cook on high for 5 minutes.
    Chunks of raw beef in a red heavy cast iron pot
  • Take the meat out of the pot and set aside, use the same pot that the meat was in and add the onion, celery, and carrots. Continue to cook for 5 minutes, onions should start to look translucent. Add fresh garlic and cook for another 2-3 minutes.
    Carrots celery and onions cooking in red cast iron pot
  • Add the beef stock to deglaze the pot (you can continue to cook in this same pot or transfer now to a crock pot).
  • Add all the ingredients into the pot; meat, potato, frozen peas, bay leaf, and fresh thyme, cover with 3 cups of water and cook on medium/low for 5 hours (if you use a crock pot cook on high for 4hrs).
    Carrots beef celery onions cooking together in a pot
  • Thicken the stew with a “slurry” take a coffee mug and add a ½ cup flour and whisk with ½ cup of HOT water stirring fast with a fork, getting all the lumps out.
  • Add the “slurry” to the stew and stir in, cook for another 1 hour.
  • Taste and add additional salt/ pepper as needed

Nutrition

Calories: 488kcal | Carbohydrates: 31g | Protein: 39g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 316mg | Potassium: 1336mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5523IU | Vitamin C: 27mg | Calcium: 85mg | Iron: 6mg