I LOVE fall! Seriously, fall is my ABSOLUTELY favorite season! It’s the time of year when the leaves start changing color and the weather starts turning cooler. Now, if you’re a Texan, like me, fall means that it’s finally the end of the 100 degree weather (thank baby Jesus)! When fall comes the first thing I think about making is beef stew (so yummy). For me, there is no better food to quite sum up the fall season than beef stew! Talk about comfort food!
Now, even though I absolutely LOVE beef stew I’m not about being tied to the stove for several hours. Come on now, I have a crafts to make! So, I set out to create a beef stew recipe that could be cooked in the Crock-Pot. And……………… (drum roll please) here it is! For this easy Crock-Pot beef stew recipe you only have to braise the meat and cut up your veggies. Then from there you throw all your yummyness into the Crock-Pot and leave it for six hours. Isn’t that super simple? Then, after the six hours your house will feel and totally smell like fall!
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What You Need!
- 2 1/2 pounds Boneless Chuck Roast
- 1/4 teaspoon Thyme
- 1/4 teaspoon Paprika
- 6 ounce Tomato Paste
- 1/4 cup All Purpose Flour
- 3/4 pound Potatoes
- 1 Small Onion
- 1/4 teaspoon Marjoram
- 3 tablespoons Grape Seed Oil (For Braising)
- 1 tablespoon Tamari Sauce
- 10 ounce Shredded Carrots
- 2 tablespoons Minced Garlic
- 4 cups Beef Broth
- 1/4 teaspoon Cayenne Pepper
- 1 Bay Leaf
- 1/4 teaspoon Crushed Red Pepper
- 1/4 teaspoon Basil
- 2/4 teaspoon Black Pepper
- 1/4 teaspoon Oregano
- 1/4 teaspoon Chili Powder
What To Do!
Cut the chuck roast into 1-inch cubes. If you can find pre-cut beef stew meat it saves SO much time in the prep work for the stew!
Place the meat in a large bowl. Then add the 1/4 teaspoon black pepper and the flour. Make sure to coat the meat evenly with the flour.
Add 1 tablespoon grape seed oil to a skillet. Arrange the meat chunks in the pan making sure to not let them touch. Leave the meat alone for about 4 minutes (don’t touch!) until the bottom of the meat has a beautiful brown crust. Flip to the other side and cook until the meat is browned all over.
Remove the meat from the pan. Now, that is some amazingly beautiful meat!
Dice the entire small onion. In the same pan you just used for the meat, add 1 tablespoon grape seed oil. Once the pan is hot, add the onions and garlic. Cook those until the onions are soft and smell amazing. Stir in the tomato paste, tamari sauce, and 1 cup of the beef broth. Cook until the liquid starts to thicken making sure to scrap all those yummy bits of meat off the bottom of the pan.
Chop the potatoes into small cubes.
Combine the meat, carrots, potatoes, sauce, the rest of the broth, and all the seasonings in the Crock-Pot. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
Remove the bay leaf and serve your amazing stew!
In my personal opinion it can’t be officially fall until you have made homemade beef stew! So, now you have the power to make your house smell amazing and make your belly happy!
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Easy Crock Pot Beef Stew Recipe
Equipment
- Crock Pot Slow Cooker
Ingredients
- 2 1/2 pounds Boneless Chuck Roast
- 1/4 tsp Thyme
- 1/4 tsp Paprika
- 6 oz Tomato Paste
- 1/4 cup All Purpose Flour
- 3/4 pound Potatoes
- 1 Small Onion
- 1/4 tsp Marjoram
- 3 tbsp Grape Seed Oil For Braising
- 1 tbsp Tamari Sauce
- 10 oz Shredded Carrots
- 2 tbsp Minced Garlic
- 4 cups Beef Broth
- 1/4 tsp Cayenne Pepper
- 1 Bay Leaf
- 1/4 tsp Crushed Red Pepper
- 1/4 tsp Basil
- 2/4 tsp Black Pepper
- 1/4 tsp Oregano
- 1/4 tsp Chili Powder
Instructions
- Cut the chuck roast into 1-inch cubes.
- Place the meat in a large bowl and add 1/4 teaspoon black pepper and flour.
- Add 1 teaspoon grape seed oil to a skillet. Arrange meat in pan making sure to not let them touch. Brown the first side of the meat. Flip and brown other side. Remove the meat from pan.
- Dice the entire small onion. In the same pan you used
for the meat add 1 tablespoon grape seed oil. Once hot, add the onions and
garlic then cook them until they are soft and smell amazing. Stir in the tomato
paste, tamari sauce, and 1 cup of the beef broth. Cook until the liquid starts
to thicken making sure to scrap all those yummy bits of meat off the bottom of
the pan. - Chop the potatoes into small cubes.
- Combine the meat, carrots, potatoes, sauce, the rest of the
broth, and all the seasonings in the crock-pot. Cover and cook on low for 6 to
8 hours or high for 3 to 4 hours. - Remove the bay leaf and serve your amazing stew!
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