Hot Eats and Cool Reads: Hearty Slow Cooker Beef Stew Recipe

Sep 17, 2012

Hearty Slow Cooker Beef Stew Recipe

This easy and hearty Crock Pot Beef Stew is one recipe the whole family will love! Simple ingredients, minimal prep and so delicious served with a side of bread for a fall or winter lunch or dinner!




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This recipe was revised, photographed and updated 8/2021.


One of my favorite things about fall and winter is making some hot, comforting soups or stews. 

I've been craving a soup or stew for the last couple weeks, so I finally broke out the slow cooker and made a batch of this delicious, homemade beef stew!

This recipe was made with ingredients I had on hand, so it's pretty basic. Sometimes you just don't feel like making a trip to the grocery store and that's when recipes like this come in handy.

You can add so many things to jazz it up, or keep it simple as is. My daughter is on the pickier side, so in this case, basic was perfect for her.

The chunks of beef and vegetables make this soup so hearty and it's absolutely perfect for any meal served with a thick slice of french bread or crusty bread.


Keep scrolling for tips, process photos, additional beef slow cooker soup and stew recipes and more! 


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What are the ingredients in this recipe?




  • Olive Oil: This is a liquid fat obtained from pressing whole mediterranean olives. It's used for cooking, bread dips and making salad dressings. It has a lower smoke point than other oils, so you'll want to use it when cooking at a lower temperature. 
  • Beef (I used a sirloin roast)
  • Potatoes
  • Carrots: Most commonly orange, carrots can also be yellow, white, red, purple or black. Carrots are packed with vitamin A, beta-carotene, fiber, calcium and vitamin K. They are made up of 88% water and were first known to have been grown in Afghanistan. 
  • salt
  • Black Pepper
  • Garlic Powder
  • Beef Broth
  • Cornstarch: Also known as cornflour or maize starch. This starch is obtained from endosperm of the corn kernel. It’s most commonly used to thicken sauces and soups. Cornstarch can be used outside the kitchen as well. It’s great for cleaning, art projects and DIY personal care products. 
  • Water


How to make:




Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:


  • Beef broth, stock or bouillon cubes and water can be used in this recipe.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Store leftovers in freezer containers and freeze for up to 3 months. Thaw in the refrigerator, then heat in the microwave or on the stove.
  • Cornstarch can be omitted for a soup instead of stew.




More beef slow cooker soup and stew recipes you might like:



You can add or substitute with these ingredients:


  • add one can diced tomatoes
  • add one medium diced onion
  • add two cloves of minced garlic
  • add one teaspoon dried basil
  • add one cup frozen peas
  • use ground beef or beef stew meat instead of beef roast
  • add one cup fresh, sliced white mushrooms
  • add one or two bay leaves
  • add one cup sliced celery
  • use regular carrots instead of baby carrots


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Bread recipes that would be great served with this stew:



I hope you enjoy this recipe as much as we did!


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Hearty Slow Cooker Beef Stew

Hearty Slow Cooker Beef Stew

Yield: 6 servings
Author: Hot Eats and Cool Reads
Prep time: 10 MinCook time: 4 HourTotal time: 4 H & 10 M

Ingredients

Instructions

  1. Heat the olive oil in a medium skillet over medium high heat.
  2. Add the beef and season with the salt, pepper and garlic powder.
  3. Cook the beef just until browned, about 3 minutes.
  4. Add potatoes, carrots and browned beef to the slow cooker. 
  5. Then add beef broth.
  6. Cook on high for 3-4 hours, or low 6-8 hours.
  7. Mix cornstarch with a few tablespoons of water, and stir well.
  8. Add cornstarch mixture to the slow cooker, give a quick stir and cook on high for 10-15 minutes, until the sauce thickens.

Notes:

Beef broth, stock or bouillon cubes and water can be used in this recipe.


Store leftovers in an airtight container in the fridge for up to 3 days.


Store leftovers in freezer containers and freeze for up to 3 months. Thaw in the refrigerator, then heat in the microwave or on the stove.


Cornstarch can be omitted for a soup instead of stew.



Nutrition Facts

Calories

530.92

Fat (grams)

25.21

Sat. Fat (grams)

9.36

Carbs (grams)

39.05

Fiber (grams)

4.42

Net carbs

34.63

Sugar (grams)

3.46

Protein (grams)

35.76

Sodium (milligrams)

1063.05

Cholesterol (grams)

98.66

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.








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6 comments:

  1. Hi Sheena,
    This would be a great soup with all those wonderful veggies in the Slow Cooker. Hope you are having a great weekend and thanks for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  2. Soup is one of my favorite thing ever! I really need to use my slow cooker more lol. Pinned this. Just wanted to thank you for linking up last week and let you know the party is live now! I can't wait to see what you share this week at All my Bloggy Friends!

    ReplyDelete
    Replies
    1. Thanks so much for pinning Jamie! I need to use my slow cooker more too! :)

      Delete
  3. Sheena,
    This looks delicious. I am always on the hunt for new soup recipes. I'm excited to try soup in the slow cooker. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week. Have a great week.
    Michelle

    ReplyDelete

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