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The Best Crockpot Beef Stew

  • Author: Patti Peterson
  • Prep Time: 10 mins
  • Cook Time: 10 hours
  • Total Time: 10 hours 10 mins
  • Yield: 6-8 servings 1x
  • Category: Mains

Scale

Ingredients

  • 2 pounds beef rump roast, (cut into bite-sized pieces)
  • 1 tsp Salt
  • 1 tsp pepper
  • 1 medium red onion, finely chopped
  • 2 celery ribs, sliced
  • 23 cloves of garlic, minced
  • 6oz can tomato paste
  • 32oz beef broth
  • 2 Tablespoons Worcestershire sauce
  • 2 cups baby carrots carrots
  • 45 small red potatoes,cut into bite-sized pieces (about 3 cups)
  • 1 tablespoon dried parsley
  • 1 teaspoon oregano
  • 1 cups frozen peas
  • 1 cup frozen corn
  • ¼ cup flour
  • ¼ cup water

Instructions

  1. Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
  2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combines. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.


Nutrition

  • Serving Size: 1 cup
  • Calories: 543
  • Sugar: 52.7g
  • Sodium: 573.2mg
  • Fat: 20.3g
  • Saturated Fat: 8.1g
  • Unsaturated Fat: 8.6g
  • Trans Fat: 1g
  • Carbohydrates: 61.6g
  • Fiber: 8.8g
  • Protein: 30.1g
  • Cholesterol: 74.8mg
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