Sure, it’s almost spring, but here in Connecticut, it’s still below freezing. My poor daffodils need tiny little coats to keep them from dying of frostbite, but every time I give them cold weather gear, my daughter gets mad and takes her Barbie clothes back.
The only good thing about this neverending winter is the fact that soup and stew season is lingering, too. If it were a warm spring day like it’s supposed to be, I wouldn’t be as excited about this crockpot beef stew, but since I’m still wearing winter socks and winter leg hair, I say bring on the stew!
We served our hearty stew with drop biscuits and a green salad.
Crockpot Beef Stew
- 2 pounds beef stew meat
- ⅓ cup flour
- 1 tsp salt
- 1 tsp pepper
- few tablespoons oil for browning meat
- 1 medium onion, finely chopped
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 2 cups baby carrots
- 4 to 5 small potatoes,cut into 1 inch pieces (red or Yukon gold work great)
- 1 32 oz can crushed tomatoes
- 4 cups beef broth
- 2 TBSP Worcestershire sauce
- 1 TBSP dried parsley
- 1 tsp oregano
- 1 cup frozen corn
- 1 cup frozen peas
- Place flour, salt, and pepper in a large Ziploc bag, and mix well.
- Add stew meat, seal bag, and shake to coat meat with flour mixture.
- In a skillet, over medium high heat, brown stew meat. Place browned meat into slow cooker.
- Add onion, celery, garlic, carrots, potatoes, crushed tomatoes, beef broth, Worcestershire, parsley, and oregano to slow cooker. Mix to combine.
- Cover and cook on low for 8-10 hours or high for 6-7 hours.
- About 30 minutes before serving, add frozen mixed vegetables.
- Cover and cook until vegetables are done.
This stew definitely lived up to its name. I mean, stews are stews... Hearty goodness, not fancy, hard to mess up... This one meets all those criteria plus it was just a great balance of texture and flavor. When I make stew again, it will be this one!
This stew was good but I did like the previous beef stew recipe better. I think it was the tomato sauce that made this a little more soup that stew to me.
I have a secret: You don't need to brown the meat if you don't want to. I've done it both ways, and stew is so forgiving, it almost doesn't matter. You can vary the veggies you use, too.