A few weeks ago Lincoln and I were on a Target run (I had an extra $100 just laying around – NOT!) and I could smell them before I saw them – crayons. Construction paper. Rubber erasers. Rulers! Ok, maybe not the rulers but seriously, back to school shopping has begin. Although we’ve got a few more glorious weeks of summer left, the school year is coming, along with busy evenings, early mornings, and all the chaos in between. Take a beat to get Crock Pot Beef Stew simmering in your slow cooker to take the stress out of dinner time, at least!
Lincoln is starting school this fall (and by “school” I mean a two hour program twice a week that is essentially a play group but STILL!) and I know I’ll blink and he’ll be off to Kindergarten. With school age children comes karate, cub scouts, swimming, etc, and once evenings get crazy I’ll be turning to my crock pot to make dinner for me more and more.
If you’re in the same boat and are looking for a hearty, filling, and comforting family-friendly recipe that couldn’t get any easier – Crock Pot Beef Stew is for you! Chopped stew meat is slow cooked in beef broth seasoned with pantry staples like dried thyme, rosemary, and bay leaves, and pumped up with tons of vegetables including potatoes, carrots, celery, mushrooms, and peas. A complete meal in one pot that requires no pre-cooking. Just toss everything into the crock pot – which you can even do the night before – then press start!
How to Make This Recipe:
I know I sound like a broken record but really all you have to do is throw everything into a crock pot – here’s the one I have. You’ll need 1-1/2lbs stew meat cut into bite-sized pieces, 1 chopped onion, 2 chopped carrots, 2 ribs chopped celery, 8oz chopped mushrooms and 3 cloves minced garlic.
Rounding the stew out is 3 Tablespoons tomato paste, 1 Tablespoon gluten-free Worcestershire sauce (I like Lea & Perrins,) and spice cupboard staples including salt, pepper, dried thyme, dried rosemary, and a bay leaf. Add 32oz gluten-free beef broth then cook on low for 6-8 hours (just depends on how small you cut your stew meat – mine took 6.) Again, I did all this the night before I made it then popped the crock pot into the base in the morning. So easy.
Once the meat and vegetables are tender, whisk together 1/4 cup gluten-free or all-purpose flour (dish will not be GF if using all-purpose flour) with a scoop of the cooking liquid then stream it in and give the stew a big stir.
Cook on high for 30-45 more minutes, or until the stew is slightly thickened, then stir in 1/2 cup frozen peas and let them warm through for about 5 minutes. Serve with a side salad, bread, or crostini for dunking, then dig in!
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Crock Pot Beef Stew
Description
Crock Pot Beef Stew is easy, hearty, and comforting. Toss everything into the crock pot at night then pop into the base and cook the next day!
Ingredients
- 1-1/2lbs stew meat, cut into bite sized pieces
- 1lb white potatoes (about 1 large potato,) peeled then chopped
- 8oz whole mushrooms, cut into quarters or sixths if large
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 Tablespoons tomato paste
- 1 Tablespoon gluten-free Worcestershire sauce (I like Lea & Perrins)
- 1 teaspoon salt
- 3/4 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 32oz gluten-free beef broth
- 1/4 cup gluten-free or all-purpose flour (dish will not be GF if using all-purpose flour)
- 1/2 cup frozen peas
Directions
- Add ingredients from stew meat to beef broth into a 6-quart crock pot then cover and cook on low for 6-8 hours, or until meat is tender (mine took 6 but it will depend on how big your stew meat is cut.) I added everything to the crock pot the night before then popped into the crock pot base in the morning and turned it on.
- Add flour to a bowl then add a ladleful of cooking liquid and whisk until smooth. Pour back into crock pot then stir well to combine and cook on high for 30-45 more minutes, or until broth has thickened (Note: broth will continue to thicken while cooling.) Add peas then let sit until heated through, 5 minutes, before serving.
Notes
- I like Bob’s Red Mill Gluten-Free Sweet Rice Flour for thickening soups and sauces.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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I want to hate this because it’s only August and I still want all things berries and melon and sweet corn but this just looks soooo good. I think it was supposed to be around 60 degrees overnight, perhaps that justifies eating stew!
Trisha i or my husband is hungry for it we make it, even if it’s a traditionally and winter food in or a summer food at the wrong time of year. I say make what you want and just enjoy . =D
I’ve never been a big fan of stew but I’m desperately needing some new crockpot recipes (bringing home a new baby soon- yikes!) and as you said- this looks more soup-y than stew-y and certainly worth a shot. It is definitely the kind of dish that will warm you from the inside out this fall!
I haven’t turned on the crockpot in a couple months, but this might break that spell! Yum!
Looks delicious! I love a good crock pot recipe.
Have another kid and you’ll stop worrying so much about the future because then all you’ll care about is getting a shower every so often……
I am looking forward to comfort food season!
xoxoBella | http://xoxobella.com
Do you have tips about doing a crockpot meal when I have to leave for work at 7 am but we are not able to eat a finished meal until about 6 pm. I love crockpot meals but I feel like the time frames never work out.
Could you make it overnight while you sleep, put in containers in the morning, then reheat that evening? I have done this before with no problems. Just make sure if you have any animals, to keep it out of their reach!
Jane, this is a great idea – that would work out really well! Also, Alyssa, a crock pot with the ability to turn from low/high to a “warm” setting is ideal when you’ll be gone for a long period of time. I was out of the house when the stew stopped cooking but since my crock pot switched to “warm” and not completely off, I could still add the flour/broth mixture and it was brought up to temperature really quickly. I hope I explained that clearly!
This sounds delish! Ok, silly question but when you prep the night before do you put the crockpot in the fridge or just leave it out? Raw meat and all? I’m a planner too and like the idea of preparing ingredients the night before but just wanted to check.
Thanks for another great recipe! (we had your veggie tostada bowls this week! Mmmmm)
Hi Lauren! My crock pot has a crock that you can take out of the base (vs being one whole unit) so I put everything in there then refrigerated it overnight. The next day I took the crock out of the fridge and put it into the base. Here’s the model I have!
I just made skinny tastes pork carnitas, Heaven! I definitely need to make your crock pot Italian beef sandwiches, they look awesome! And boo…we don’t have a Hyvee’s around where I live in Kansas :(
Lauren, you have to put the crockpot in the fridge until you’re ready to cook the stew. Many crockpots have a stoneware “crock” that lifts out of the base for washing and serving (and refrigerating).
[…] Crock Pot Beef Stew // Iowa Girl Eats […]
I’ve totally got a craving for comfort food – now that the heatwave has left Seattle!! Winner!
HI Kristin! I just wanted to pop in and say I have been SO absent in my comments, but loving everything you have been posting lately! (When do I not love what you post, really?) As always, I only cook from your blog. I am an IGE snob and proud of it. I love this crock pot beef stew but I am a HUGE fan of Ben’s too. They look so similar. Is the only diff a crockpot? Maybe Ben’s looks a little thicker huh? xo
[…] For something more hearty and less involved, try this Crock Pot Beef Stew. […]
Just tried this recipe out. Its been cooking for 7 hours now (6 on low and last hour on high) and the potatoes and carrots still aren’t tender. I can chew them but still firm and not as cooked as they should be. This has happened with other soup recipes I’ve tried in the crock pot as well. Any suggestions? Is there something wrong with my crock pot?
Hi Chiara! It sounds like there might be some issues with your crock pot not cooking hot enough. I just shared a recipe for Chicken and Wild Rice Soup this week and the carrots and celery in that soup are tender after 4 hours. I wonder though, instead of buying a new crock pot, if you try chopping whatever you add to it a little smaller to help them cook faster. If you are ready for a new one, I really love this crock pot!
Same issue… I lost my awesome beef strew recipe and thought I’d give this one a try. My crockpot doesn’t have issues and chopping isn’t the issue. So weird and a bit disappointed.
[…] #6. Crock Pot Beef Stew: Nothings better on a cool Fall day then a good old slow cooked beef stew. This contains all that you could ever want with potatoes, carrots, peas and beef that is cooked so well that it practically falls apart in your mouth. I recommend this with any occasion and served as a main dish. Here is a good recipe to try: http://iowagirleats.com/2015/08/07/crock-pot-beef-stew/ […]
[…] I found this recipe at iowagirleats.com […]
I made this tonight for supper and absolutely LOVED it! Thanks for sharing this recipe – it’s so delicious!!
[…] Psst, it’s gluten free! For full recipe click here. […]
Love the sound of this but was wondering if it was freezer “friendly”?
Hi Erika! I haven’t tried but I think it could freeze well!
[…] found the beef stew recipe on Pinterest, and it was awesome! Wonderfully spicy and rich…it really hit the spot before we […]
[…] How to make See on: iowagirleats.com […]
This is a great recipe! I never measure anything just toss it all in there. I did brown the beef before putting in the crock. I think whatever flour that clung to the beef was the right amount because my stew did thicken. I cooked on low checking in at four hours and switched to warm at 4.5 hours. I never got a chance to add the peas. My husband already had a for in hand.
Hi..this stew sounds easy and delish, I’m wanting to make this for tomorrow nights dinner and I was wondering if you think I could swap sweet potatoes for white potatoes?
Hi Debbie! I think the sweet potatoes would give the overall dish a sweeter note, but if you don’t mind that then it would definitely still work!
Thanks Kristin for your fast response and great advice, I think I will use the white potatoes. Can’t wait for dinner tomorrow night!
I am an Iowa native, Davenport, living in California now and love these recipes and this site! The Crock Pot Beef Stew is now one of our faves, so easy and so so good! I added a bit of cayenne pepper for some heat and served with buttermilk biscuits for Christmas Eve. Yum!!!
Wohoo! So glad to hear it, Laura!
WOW!! Tried this recipe and it is so freaking delish I can’t even tell you. This will definitely be added to my winter cooking list!
PS. I chose not to add any thickener / gf flour and my hubby loved it!!!
We seldom eat meat any more, but the second I saw the photograph on Yummly, I wanted to run out to the store and find some grass-fed stew meat. Your recipe invokes scents and tastes of home, long ago. Looking forward to trying this. Pinning and sharing as Recipe of the Day on my Facebook foodie page, Cooking with Whole Grains & Real Whole Foods. Thank you.
tried your recipe today. my husband really loved it
This stew was super easy and SO delicious! My modifications: Next time, I’ll use WAY less thyme – the flavor almost overwhelmed the stew. Also, I used canned mushrooms chopped very finely (I appreciate the flavor of mushrooms but not the texture, so this was perfect.) Also, I had to stir in a tiny bit of corn starch to help the thickening along. Worked like a charm.
[…] Crock Pot Beef Stew – “Crock Pot Beef Stew is easy, hearty, and comforting. Toss everything into the crock pot at night then pop into the base and cook the next day!”- Iowa Girl Eats […]
Hi! Do you cook this on low or high?
Hi Annie! This recipe calls for cooking the stew both on low, and then on high – the directions have the specific times and temperature.
[…] – Stew & Cornbread from Iowa Girl Eats (I didn’t use gluten free […]
[…] Crock pot Beef Stew by Iowa Girl Eats […]
Hi! I’m looking forward to tossing this in the crockpot but wanted to stop in and make a note for your followers outside of the US. For some unknown reason, Lea Perrins Worcestershire Sauce is *not* gluten free outside of the USA. In Canada and the UK malt vinegar is a listed ingredient. Just a head’s up for the Celiacs out there!
I noticed this, and left a note as well Alisha. Good thing us celiacs double check ingredients ;-)
Good to know, Alisha, thank you for letting readers outside of the US know. Great reminder to always check ingredients lists on labels no matter what!
This turned out more delicious than I expected! Your recipes are always so reliable — I never have to be worried it will be more complicated than written or that we’ll end up tossing the whole thing — thanks!
This is the best beef stew that I have ever made. And my daughter who wasn’t a big fan of beef stew as you weren’t is a fan of this. Totally agreed with smaller chunks and no peas. thanks
I was curious., when you prepare the meal the day before and put it in the fridge, do you also add the beef broth? Or do you add the broth the next day just before you put the crockpot on?
Yep, I add the beef broth at night too!
[…] Crock pot stew. Something about a slow cooker has been growing on me over the past year. I am doing more slow cooker meals, particularly in the colder months. This December I think I made a slow cooker beef stew at least three times – a feat, given that each batch lasts at least two or three days in our household. I modify the recipe based on what we have in the pantry, but the bulk of my recipe can be found here. […]
[…] Beef Stew via Iowa Girl Eats […]
Stew is my comfort food anytime of the year. Thank you for a delicious, easy way to make it. I love crockpot meals. Thank you for sharing!
This looks delicious and I have everything on hand to make this tonight. However just not enough time to cook it on low the whole time. Can this be cooked on high for 4-5 hours instead?
Hi Molly! I haven’t personally tried it, but I think it could work!
Thank you :-).
[…] Crock Pot Beef Stew […]
I just wanted to pop in and let you know that as a diagnosed celiac, I’m a big ingredient watcher, and I thought I should let you know that Worcester shire sauce is not gluten free. It is made with malt vinegar, which is a barley product. Wheat, barley, and rye are the main products you want to avoid if your dish is to be advertised as gluten free. Instead, I substituted half red wine vinegar and half gluten free soy sauce. I hope this reaches your celiac readers. Cheers!
Hi Andrea! I have Celiac Disease and use Lea & Perrin’s Worcestershire Sauce, which is gluten-free. I hope this helps!
Yum, yum, f%ckin yum!!
Thank you!!
Hi there! So I made a mistake and only read to the part where you said that i could put all of the ingredients in the crock pot and turn it on. So, I did just that, incliding the flour and peas. Have I ruined the recipe? Does anyone know what the outcome will be? Oopsie!!!
What if you’re not home 30-45 min before dinner to do the thickening part? Can you put that in 2 hours beforehand?
[…] For more details about the recipe visit http://iowagirleats.com/ […]
[…] How to make See on: iowagirleats.com […]
[…] Find the recipe here: Iowa Girl Eats […]