Crock-Pot Beef Stew

"This is a great Crock-Pot recipe for beef stew."
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by Anonymous photo by Anonymous
photo by CindiJ photo by CindiJ
Ready In:
12hrs 15mins




  • Place meat in crock pot.
  • Mix flour, salt, pepper and pour over meat.
  • Stir to coat meat with flour.
  • Add remaining ingredients and stir to mix well.
  • Cover and cook on low for 10-12 hours or high for 4-6 hours.
  • Stir stew thoroughly before serving.

Questions & Replies

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  1. Cristina Stanfill
    Be aware that this is the EXACT recipe that is printed in the booklet that comes with a new crockpot. It's easy enough, but they call for too much flour, it's a little pasty-tasting to me. Luckily, I made a test batch before I cooked for guests or I would have been embarrassed. Cut the flour amount down to about 1/2 and add more pepper. I've found that browning the beef first seals it and makes it taste better.
  2. paul bertrand
    cut down on flour and brown the meat first
  3. Nado2003
    I tossed the meat in flour (reduced to about 1 tablespoon of flour), salt, pepper and 1/2 teaspoon of thyme. Then browned the meat in 2 tablespoon of olive oil. Removed the meat from sauce pan, added 4 cloves of garlic, minced, and 1 chopped onion, browned them. Deglazed with about 1/2 cup of red wine. Poured everything into the crock pot and added 1 small can of tomato paste and another 1/2 teaspoon of thyme. Then followed the rest of the directions. Served this with a salad and crusty bread. The family loved this beef stew. They wanted more potatoes (but my crock pot was already full). I will make this again. Thank you.
  4. HoosierBjw
    This was the first recipe I tried from Recipezaar and it was wonderful. I read all the comments and did brown the meat first - that was a great suggestion. Also, it was easy, most of the ingredients I actually had on hand, and I will definitely make it again!
  5. Chef Abena
    Very tasty! I must admit that I did the modifications listed in many of the comments: beefy onion soup mix (instead of flour--I didn't add as much salt because of this), no bay leaf, I kept celery in the recipe, but I didn't have Kitchen Bouquet or paprika. I included baby carrots and potatoes about halfway through the cooking so that they won't be mushy, and I browned the beef in the broiler oven prior to starting the stew.


  1. rwsay
    I make this classic stew and add 2 carrots, 2 stalks of celery, 4 med to large potatoes and add only 1 cup of beef broth. Also I use no flour. I thicken at the end with cornstarch which gives a glossy finish to the gravy and no taste of flour.
  2. Jill C.
    where's the carrots? the picture shows something that looks like it..
  3. b.ladley
    I did like this BUT I also added my twist. A pinch of Cayenne pepper, and a medium can of tomato paste. I decreased it to 1 Ib and also added more veggies. If you are having a problem with thickness and you felt it was too watery add the paste, and or a bit of flour an hour before it finishes to your likng. A pinch at a time :) You can also add a stout beer instead of the broth if you want a different flavor
  4. lawrencemovies
    Having a diabetic in the house, and other family who hates celery and onions, yet loving this recipe, I added 6 oz tomato paste, replaced white flour with wheat flour, replaced celery stalk with 1/4 teaspoon celery seed, replaced 2 onions with 2 teaspoons onion powder, used baby potatoes to equal 3 regular potatoes. No need to peel baby potatoes. Came out great! Ty for this recipe.
  5. Janice F.
    The actual recipe calls for 1 1/2 tsp salt.



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