Crock-Pot Beef Stew
In the winter I love to use my crock-pot for evening meals. I’ve made crock-pot beef stew weekly since the first of the year. We love this recipe and it’s not at all difficult to make and is so delicious!
I keep my beef stew simple using cubes of top round roast, potatoes, and carrots. The other ingredients are beef broth, cream of mushroom soup, salt, pepper, and flour. I have used a bottom round roast, chuck roast, and arm roast for this recipe and each meat cut works perfectly for this stew.
The key to making crock-pot beef stew extra tasty is to brown the meat in flour seasoned with salt and pepper before putting it into the crock-pot. I start by cutting one roast into cubes.
After I’ve cubed the meat, I toss half of the cubes into a large plastic bag to which I’ve added a cup of flour, 2 tsp. of salt, and a tsp of pepper. The cubes are browned in 3 T. of hot olive oil.
After the chunks of beef are brown, I add them to the crock-pot. While the meat is browning, I peel and chop the carrots and potatoes. Then toss the other half of the beef cubes into the flour mixture, brown, and add to the crock-pot. Don’t forget to scrape every browned morsel from the pan. They add great flavor to the stew.
Add the potatoes and carrots to the crock-pot and then top with 4 cups of beef broth and a can of cream of mushroom soup. Cook on low until it’s done. 6 hours is perfect but mine usually has to cook up to 10 hours until I’m home from work.
Serve with rolls and a salad for a hearty winter meal!
Crock-Pot Beef Stew
Recipe details
- 8 Servings
- Prep time: 20 Minutes Cook time: 6 Hours Total time: 6 hr 20 min
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