This Hearty Crock-Pot Beef Stew is filled with tender chunks of beef and your favorite veggies, all simmered in a delectable rich beef gravy. It is definitely, mouth-watering down-home goodness.
Yeah – it’s getting to be that time of year again. Temps dropping, getting chilly. I really love to use my Crock-Pot for some delicious home-cooked meals. Couldn’t believe the child asked for Beef Stew, go figure. Usually, the response I get from him is “whatever”, “I’ll eat whatever you make”. RIght!!! Who is Mr. Picky trying to pull one over on?? He must have had a craving – He ate 3 large bowlfuls. Guess who wound up eating leftovers from the night before? Thank goodness for the Italian Spaghetti Casserole!!
This turned out to be a perfect time to make this stew. The store had a roast on sale – hooray. I generally cut a roast into about 1-inch cubes. I got a 2.5 lb one, but use whatever size and cut that works best for your family. Stew meat works equally well. I just get whatever is the best deal. If you need to feed a larger family, you can always double everything. If doubling, save the second can of broth and mix it with the flour to make your gravy. I only used carrots, potatoes, and onions. Mr. Picky doesn’t like corn or green beans. I do have to be fair though, with gastroparesis these are not great for his stomach. One of my favorite things to use for Beef Stew is a package of Au Jus. I mix it with one can of low sodium beef broth and the rest of seasonings. Pour this mixture over the beef and veggies. Stir and let cook for about 8 hours. A bit before you are ready to eat, remove about a cup of the juice – should be plenty (The juice seems to double in the Crock-Pot). Let it cool down a little and add a spoonful of flour. Mix a thoroughly as possible. Add it back to the Crock-Pot, stir gently to blend and finish off on high for about 30 minutes. This will make a hearty gravy for the Stew!
Serve with your favorite bread and Enjoy! Don’t forget to pin for later!!
Hearty Crock-Pot Beef Stew
- 2.5 lb Beef Roast cubed
- 1 medium Sweet onion chopped
- 1/2 lb Baby Carrots chopped
- 3 medium Potatoes chopped
- 1 15oz can Beef Broth low sodium
- 1 packet Au Jus dry package mix
- 1 Tsp Garlic
- 1 Tbsp Creole Seasoning
- 1 Tbsp Oregano
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Flour
Cut roast into 1-inch cubes. If using stew meat, sort for fat and stringy pieces. There are always a few.
Toss in carrots, potatoes, and onions.
Whisk broth, Au Jus mix, and seasonings until well blended. Do not add flour at this point.
Pour mixture over beef and veggies. Gently stir until mixed.
Cook on low for about 8 hours or so.
Approximately, 30-45 minutes before serving - remove about a cup of broth and let it cool. Add 1 tbsp flour to the cooled broth and whisk briskly until thoroughly blended.
Add mixture back to Crock-Pot, stir, and cook on high for about 30 minutes.
Serve with your favorite bread and Enjoy!
Don't forget to pin for later!!
The potatoes can be peeled or not - your choice.
I generally cut the onion in half lengthwise and then in half crosswise. Then cut into wedges. It helps keep the pieces from disappearing as they simmer down.
The broth and flour blend together better if the broth is closer to room temp.