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Crockpot Beef Stew

I turned on my heated seats which means it’s officially “Winter” (which technically isn’t supposed to start for another month). I doubt the temperature shift would feel as severe if we didn’t have all this crazy wind. There’s nothing like frigid wind blowing in your face. I have the world’s shortest commute to work but even I end up getting home with my teeth chattering and clanking together.

Enter: crockpot

It’s warm-meals-in-the-bellies season. In all my years, I’ve never actually made beef stew but I love it. We didn’t have stew often growing up but I definitely remember one Easter when the family was sick and instead of a big sit-down meal, mom made a huge pot of the most heavenly stew I had ever tasted. To this day she has no clue what recipe she followed either! LOL

There are almost as many online recipes for beef stew as there are for chocolate chip cookies. I was pretty amazed. I decided to slice and dice a few recipes together and make a very basic stew for my first attempt. The result? Pretty darn good.

While dinner for the current night was cooking, I cut up two pounds of beef chuck roast and tossed it with flour, salt, and pepper. Then I browned the meat in a few tablespoons of coconut oil. Then I just threw it into the crockpot with some potatoes, carrots, onions, beef broth, and bay leaves.


The next morning I plugged it in on Low and when I got home I added 1/2 a bag of frozen peas and let it cook until the peas were heated – and dinner was ready!


The meat was super tender and delicious but I felt the overall broth could have been a bit richer somehow… I saw one recipe adding a teaspoon of Worcestershire sauce and I’m wondering if that would take it from an A to an A+.

Crock Pot Beef Stew:

  • Boneless beef chuck roast, trimmed and cubed (about 2 pounds)
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2T coconut oil (or your favorite oil)
  • 4 carrots (peeled & chopped)
  • 4 potatoes (peeled & chopped)
  • medium onion (peeled & chopped)
  • 1 carton of beef broth (32oz)
  • 2 bay leaves
  • 1/2 bag frozen peas

Combine the flour, salt, and pepper in a large bowl. Toss the beef until coated. Cook the beef in oil over medium heat until browned. Dump into crockpot.

Add all remaining ingredients (except peas) and cook in your crockpot (I cooked mine all day on Low setting). Remove bay leaves. Add peas and cook until heated through. Serve!


Hubbies love stew! It’s the perfect meal after an hour of shoveling the driveway. šŸ™‚


I love easy meals that have leftovers! We had enough for two dinners for both of us and a lunch for Ben as well. Score!


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