Slow Cooker Beef Stew


3 lbs stew beef, trimmed of excess fat or a chuck roast cut into 2 inch cubes, trimmed of fat
1 lb yukon gold potatoes, peeled and halved
2 large onions, peeled and quartered
3 stalks celery, chopped into 1 inch pieces
4 large garlic cloves, chopped
1 and 1/2 cups carrots, cut into half inch chunks
1 tbs fresh thyme leaves (you may substiute 1/2 tbs dry thyme) fresh is better
3 tbs Flour
3 tbs vegetable oil
1 cup fresh or frozen peas
kosher salt and black pepper to taste
2 quarts of chiken or beef stock
  • In a sauce pan using medium high heat,  add the oil and once hot add the onion, garlic. Stir until slightly golden. Do not burn.
  • Add the Stew beef and brown on all sides.
  • Once brown add the flour, and using wooden spoon, stir constantly until combined.
  • Slowly add the stock or water, while constantly stirring to make a smooth mixture.
  • Add the remaining vegetables to the stock pot along with the beef mixture.
  • Pour everything into the crock pot and cook on low for 4-6 hours.
  • Taste meat for tenderness along the way, and adjust seasoning if necessary.




20 min


6 min


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