Beef Stew

by Brie Miller
"Reference: Cuts in order of preference: Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck, Bottom Round Roast, Bottom Eye Roast, Rump Roast, Eye Round Roast, Top Round, Round Tip Roast, English Roast, Pot Roast"


2 lbs beef stew meat, (1/2 in cubed)
1 tsp Kosher Salt
1 tsp ground pepper
1 medium onion (chopped fine)
2 ribs celery (sliced)
3 cloves garlic (minced)
6 oz tomato paste (canned)
32 oz beef broth
2 tbls Worcestershire sauce
2 cups baby carrots
3 cups red potatoes (~5 small, 1/2 in cubed)
1 tbls dried parsley
1 tsp oregano
1 cup frozen peas
1 cup frozen corn
1/4 cup AP flour
1/4 cup water
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Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combines. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.
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