Best Crockpot Beef Stew
by Joe Mussoline

URL Source:
Course: Soups/Stews
Cuisine: American
Food Group: Beef
Serves: 8


2 pound(s) Beef Stew Meat (Bite size pieces)
2 teaspoon(s) Salt
2 teaspoon(s) Pepper (fresh ground preferred)
1 1/2 tablespoon(s) Dried Parsley
1 tablespoon(s) Oregano
1 large Sweet Onion (Thick chopped)
4-5 Celery Ribs (diced - Include tops if available)
2 pound(s) Russett Potatoes (Cut to bite size pieces)
2 cup(s) Carrots (Diced)
3 clove(s) Garlic (Chopped)
6 ounce Tomato Paste
1 1/2 tablespoon(s) Worcestershire Sauce
1 quart Beef Broth
1 1/2 cup(s) Frozen Peas (6 oz. Thawed)
1 1/2 cup(s) Frozen Corn (6 oz. Thawed)
1/4 cup(s) All purpose flour
1/4 cup(s) Water

Combine salt, pepper, parsley flakes and oregano in a small bowl and stir to blend.

Cover the bottom of a 6 qt. slow cooker crock with beef cubes and sprinkle 1/2 of the spice mix over the meat.  Add celery, carrots, potatos, onions and garlic over top of meat and sprinkle remaining spices over the veggie mix. 

Mix beef broth, tomato paste and worcester sauce in a bowl and pour over the veggies and beef cubes.

Set crock pot to cook for 5 hours on high or 7+ hours on low.

About 60 minutes before cooking is complete add the peas and corn, and stir them in.  When bubbling has resumed (approx. 30 minutes cook time remaining), mix the flour and water in a small bowl and pour into the mix, allowing the stew to thicken for the remaining cooking time

Allow to cool slightly before serving with garlic bread, warm rolls or bread of your choice!