Hearty, Easy and Meaty: Crock-Pot Stew Recipe

hearty-easy-meaty-crock-pot-stew-recipe Credit: CC BY 2.0/jeffreyw/Wikimedia Commons

A hearty beef stew is a great way to warm up on a cold day. This winter stew recipe involves minimal prep time, it takes little effort to enjoy a tasty, filling meal. Simply prepare and add all the ingredients, turn it on and let the slow cooker do its magic.


1. Prepare the meat and vegetables before adding them to the slow cooker. First, cut the beef into small, bite-sized pieces. If the meat is already chopped, make sure the pieces are small enough. Slice the carrots and potatoes into half-inch pieces and chop the onions and celery into one-inch pieces.

2. Brown the meat in a skillet for around five minutes with one tablespoon of vegetable oil. This step is optional, but it helps enhance the meat's flavor, especially after it has cooked in the slow cooker for several hours.

3. Remove the meat from the skillet and add the tablespoon of oil. Mix in the tomato paste and let the two ingredients blend for around one minute. Stir in the flour and then slowly add the broth and seasoning and let the mixture thicken for four minutes, stirring occasionally.

4. Coat the slow cooker interior with cooking spray or oil. This keeps ingredients from sticking to the side and makes cleanup quicker and easier. Add the meat, vegetables and thickened broth to the slow cooker. Set the temperature to low according to the manufacturer's instructions and let it cook for nine to 10 hours. Follow the manufacturer's instructions properly, leave the cooker on a heat-proof surface and keep it at least six inches away from the wall.

5. Serve this slow cooker recipe while it is still hot. Good companions to this dish include sour cream, chopped fresh parsley and crusty bread. Add additional salt and pepper to each serving as desired.


  • 1 1/2 pounds stew beef
  • 3 medium potatoes
  • 1 large onion
  • 4 medium carrots
  • 1 celery stalk
  • 1 tablespoon vegetable oil
  • 2 tablespoons tomato paste
  • 1/3 cup flour
  • 3 cups beef broth
  • Thyme, caraway seeds, salt and pepper to taste