Crock Pot at the Cabin Beef Stew

"My husband and I have glorious dreams of someday owning our own cabin. This is the recipe I'll make to invoke the flavors and aroma of a warm, inviting and cozy place to come back to after a cold wintery day outside. For now, we'll just keep dreaming. But if you find yourself at the perfect cabin getaway, we recommend a bowl of this while sitting in front of a roaring fire, eating some chewy French bread and enjoying each other's company over a great glass of red."
photo by Boomette photo by Boomette
photo by Boomette
photo by yogiclarebear photo by yogiclarebear
Ready In:
8hrs 20mins




  • In a crock pot, combine soy sauce, Worcestershire, flour and pepper. Mix well.
  • Add stew meat and toss to coat. Allow to marinate for 30 minutes (do not turn your crock pot on yet).
  • Next, add the carrots, potatoes, onion, garlic, thyme, marjoram, wine and beef broth. Stir to combine.
  • Start the crock pot on high heat and cook for 15 minutes.
  • Reduce heat to low and cook for 6 hours. Add water and barley and cook for an additional 1 - 2 hours or until barley is tender.

Questions & Replies

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  1. Used this recipe for the first beef stew of the fall/winter. It was a big hit. Followed the recipe all the way except I added a couple of bay leaves and cut the barley in half. To cut back on the sodium I used low sodium soy sauce and low sodium low fat beef broth. I also used a little corn starch in the last hour of cooking with the barley as we like a little thicker sauce. This is a keeper and will be making it again soon.
  2. I cooked it on low 6 hours like it was written. But I didn't completed the last part to add water and barley. No more cooking. It was perfect. I removed the meat and veggies, and mixed maybe one tablespoon of cornstarch to cold water and then added to the cooking juice in the crockpot. And I put it on High for almost 1 hour cause I forget it. And the sauce was thick just the way I wanted it. A very good taste. The red wine does it all. Thanks WildLime. Made for Pac Spring 2008
  3. this is a very tasty stew that any church group or any family member could really enjoy along with a fresh batch of steaming biscuits. served ,and with brown rice & a mild hot sauce. and plenty of ice tea. there a lot of sodium in this recipe & a lot of calories ( not for diet purposes).
  4. My husband liked the "light, earthy" flavor of this stew. He also loved that it had lots of meat! I used lean stew beef, and followed the rest as written, EXCEPT the last 1/2 cup of water, I thought it would make it too soupy. This was easy to make, and smelled good cooking.


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