Beef Stew in the Crock Pot

This old-fashioned beef stew is everyone’s favorite stick-to-your-ribs comfort dish, made easily in the crock pot (or in the oven too).

Course Main Dish Recipes

Prep Time 15

Cook Time 5

Total Time 5 15

1 ½ pounds lean beef cut into 1” cubes and trimmed of fat you can use beef stew meat
2 cups carrots peeled and cut into 2-inch cubes
2 cups parsnips peeled and cut into 2” pieces (you can substitute cubed russet potatoes)
1 medium diced onion or pearl onions, we actually used onion powder in this recipe
2 tablespoons minced garlic
1 small bag of frozen peas or mixed vegetables
2 tablespoons all-purpose flour
3 tablespoons olive oil
Salt and Black pepper to taste
2 cups low-sodium beef broth
1 tablespoon low-sodium soy sauce
1 tablespoon low-sodium Worcestershire sauce
1 teaspoon Kitchen Bouquet
1 cup of crushed tomatoes

Add beef to a small bowl and add 1 tablespoon oil and mix with beef.
Add flour and salt and pepper and toss to coat beef.
Heat the remainder of the olive oil in a large skillet, adding in your garlic and onion (we used onion powder so the “onions” are missing in the picture), and cook for 2 minutes or until the garlic is fragrant and the onions are soft.
Add beef and brown for an additional 2 minutes, but do not cook all the way through.
Add the beef, beef broth, soy and Worcestershire sauces, Kitchen Bouquet, onion powder (if you didn’t already add the onions earlier, tomatoes, carrots, and parsnips (or potatoes if you plan to sub them in). Mix well.
Turn the slow cooker to high for 4.5 hours. When the timer goes off, check to make sure the beef is tender. At this point, you can add in your frozen vegetables (or peas) and cook for another 30 minutes on high.