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Butteryum food blog recipes

Slow Cooker Beef Stew

Patricia Reitz

The leaves are beginning to change, I see pumpkins and apples everywhere I turn, and there's a definite chill in the evening air - Autumn in Virginia is just around the corner.

School is back in session now which means my afternoons and evenings are often filled with school activities. I usually make my beef stew on the stove top, browning batch after batch of meat and vegetables, but this simple recipe doesn't require any browning, and it's such a cinch to throw together! Busy days call for easy meals, and this one comes together with hardly any effort, plus it's super yummy and very satisfying. What could be better than that?

Super Easy Slow Cooker Beef Stew

serves 6-8 (fits a 4-qt crock pot)

Printable Recipe


  • 2 pounds beef stew meat, cut into 1-inch cubes (I used chuck)

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 2-3 cloves garlic, minced

  • 1 bay leaf

  • 1 teaspoon paprika

  • 1 teaspoon Worcestershire sauce

  • 1 onion, chopped

  • 1 1/2 cups beef broth

  • 3 potatoes, diced (waxy potatoes are best - red, white, Yukon gold)

  • 4 carrots, sliced

  • 1 stalk celery, chopped


  1. Place cubed beef in crock pot (no need to brown it first).

  2. Combine the flour, salt, pepper, and paprika; pour over beef and stir to coat.

  3. Add garlic and bay leaf. Now add the carrots, celery, and potatoes.

  4. Lastly, combine the Worcestershire, onions, beef broth; pour over the veggies. Don't be alarmed that the liquid is only a couple of inches deep (don't add additional liquid - there will be plenty when the dish is done).

  5. Cover and cook on low for 10-12 hours, or on high for 4-6 hours. Add salt and pepper to taste.

  6. Serve over rice or buttered noodles. Enjoy!