Crock Pot Beef Stew - Iowa Girl Eats (2024)

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A few weeks ago Lincoln and I were on a Target run (I had an extra $100 just laying around – NOT!) and I could smell them before I saw them – crayons. Construction paper. Rubber erasers. Rulers! Ok, maybe not the rulers but seriously, back to school shopping has begin. Although we’ve got a few more glorious weeks of summer left, the school year is coming, along with busy evenings, early mornings, and all the chaos in between. Take a beat to get Crock Pot Beef Stew simmering in your slow cooker to take the stress out of dinner time, at least!

Lincoln is starting school this fall (and by “school” I mean a two hour program twice a week that is essentially a play group but STILL!) and I know I’ll blink and he’ll be off to Kindergarten. With school age children comes karate, cub scouts, swimming, etc, and once evenings get crazy I’ll be turning to my crock pot to make dinner for me more and more.

If you’re in the same boatand arelooking for a hearty, filling, and comforting family-friendly recipe that couldn’t get any easier – Crock Pot Beef Stew is for you! Choppedstew meat is slow cooked in beef broth seasoned with pantry staples like dried thyme, rosemary, and bay leaves, and pumped up with tons of vegetables including potatoes, carrots, celery, mushrooms, and peas. A complete meal in one pot that requires no pre-cooking. Just toss everything into the crock pot – which you can even do the night before – then press start!

How to Make This Recipe

I know I sound like a broken record but really all you have to do is throw everything into a crock pot – here’s the one I have. You’ll need 1-1/2lbs stew meat cut into bite-sized pieces, 1chopped onion, 2 chopped carrots, 2 ribs chopped celery, 8oz chopped mushrooms and 3 cloves minced garlic.

Rounding the stew out is 3 Tablespoons tomato paste, 1Tablespoon gluten-free Worcestershire sauce (I like Lea & Perrins,) and spice cupboard staples including salt, pepper, dried thyme, dried rosemary, and a bay leaf. Add 32oz gluten-free beef broth then cook on low for 6-8 hours (just depends on how small you cut your stew meat – mine took 6.) Again, I did all this the night before I made it then popped the crock pot into the base in the morning. So easy.

Once the meat and vegetables are tender, whisk together 1/4 cup gluten-free or all-purpose flour (dish will not be GF if using all-purpose flour) with a scoop of the cooking liquid then stream it in and give the stew a big stir.

Cook on high for 30-45 more minutes, or until the stew is slightly thickened, then stir in 1/2 cupfrozen peas and let them warm through for about 5 minutes. Serve with a side salad, bread, or crostini for dunking, then dig in!

More Crock Pot Recipes You’ll Love

• Crock Pot BBQ Pulled Pork
• Crock Pot Mojo Pork with Cuban-Style Black Beans
• Crock Pot Italian Beef Sandwiches
• Crock Pot Shredded Beef Enchiladas
• Crock Pot Chicken and Wild Rice Soup

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