The Best Crock Pot Beef Stew

The Best Crock Pot Beef Stew from 101 Cooking For TwoI present to you a recipe for the best beef stew I have ever had… thick, meaty with wonderful taste plus it’s simple and easy to make. I love beef. I like pork and chicken but I LOVE beef. Too much Iowa in me I guess. While it’s still winter here, it’s a great time for an easy slow cooker beef stew.

Rating

rating system 5

An easy 5. We loved it with seconds all around.

I started with an American Test Kitchen recipe but I think it is unrecognizable now. It would feed a large army. I wanted only the small army size please (read “For Two with left overs”). Also, lots of fuss as usual from Cooks Illustrated. I keep a little fuss at the beginning that I though would enhance taste with browning the onion but I used the time to cut the other veggies and trim the meat so really no extra time, just one dirty pan. You could probably skip this extra work and just dump the ingredients in but I think the taste was great and I’m not change a bit.

Notes
About 30 minutes of prep time and an 8 hour cooking time. If you want, use 3 lbs of a leaner beef you want healthier. Or buy that pre-cut “stew meat” at the store if you’re lazy.

chop the onion

Mince onion. Prep garlic. Heat oil over medium high heat in large nonstick pan to a shimmer. Add onion, garlic, tomato paste and 1/2 tsp salt. Cook until onions are soft and lightly browned. About 10 minutes

trim the beefcube the beef

While #1, scrub potatoes and cut into chunks. Peal carrots and cut into 1/2 inch thick medallions. Trim meat of any trim-able solid fat and then cut into about 1 inch chunks.

add beef broth

When onion is ready, add beef broth to pan and scrap any brown bits from the bottom of the pan.

mix everything in the crock pot

Add all ingredients except the peas to the crock pot, stir well and set to 8 hours on low. At hour 7, add frozen peas.

The Best Crock Pot Beef Stew
 
Prep time
Cook time
Total time
 
I present to you a recipe for the best beef stew I have ever had… thick, meaty with wonderful taste plus it’s simple and easy to make.
Author:
Recipe type: Main
Cuisine: American
Serves: 10 serving
Ingredients
  • 3 lbs boneless beef chuck-eye roast, trimmed and cut into 1 inch chunks
  • 1 tbs vegetable oil
  • 3 medium onions, minced
  • 6 medium garlic cloves, minced or pressed
  • 3 oz tomato paste
  • 14 oz can low-sodium beef broth
  • 1 lb red potatoes, cut into 1-inch chunks
  • 4-6 carrots, pealed cut into ½ inch medallions
  • ¼ cup soy sauce
  • 2 tbs Minute tapioca
  • 2 bay leaves
  • 1 tsp minced fresh thyme leaves
  • 1 tsp salt
  • ½ t pepper
  • 1½ cups frozen peas
Instructions
  1. Mince onion. Prep garlic. Heat oil over medium high heat in large nonstick pan to a shimmer. Add onion, garlic, tomato paste and ½ tsp salt. Cook until onions are soft and lightly browned. About 10 minutes.
  2. While #1, scrub potatoes and cut into chunks. Peal carrots and cut into ½ inch thick medallions. Trim meat of any trim-able solid fat and then cut into about 1 inch chunks.
  3. When onion is ready, add beef broth to pan and scrap any brown bits from the bottom of the pan.
  4. Add all ingredients except the peas to the crock pot, stir well and set to 8 hours on low.
  5. At hour 7, add frozen peas.

Last Updated
September 21 2014

Comments

  1. says

    Juli here. I totally agree with you that Cook’s Illustrated Recipes are completely fussy and overly complicated. Jeffrey thinks the fussiness is worthwhile, but it would absolutely make me crazy to cook the way CI does every day. Your beef stew looks great! Thanks for the recipe variation for the crock pot.

  2. says

    Thanks so much for linking up your slow cooker recipes for my slow cooker recipe index. I have to say that yours look so appetizing! These are just the kind of meals I was looking for!

  3. Linda says

    My husband and I just love your recipes. We especially enjoy the instructions and the pictures which make preparing the food easy. And the occasional misspelled word makes us chuckle and wonder if it’s on purpose!!!

  4. Nikki says

    I just made this and it was the best stew ever. I substituted half homemade chicken broth and half red wine for the beef broth, because that is what I had in the house. Just delish, and I never, ever comment online. Even my super picky oldest child, who eats nothing, pronounced it good.

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