Slow Cooker Beef Stew

I'm a sucker for stew anyway, but add slow-cooker to the recipe and it's over.
For years, I thought that using my crock pot was somehow cheating on cooking.
I thought that I had to make everything by hand, stirring and simmering all day long.
I don't know why I was such a slow-cooker snob, but sadly I was.
I hate that I wasted all of those years of not using my slow cooker.  
How could I have known that I was missing such wonderful meals ready when we walked in the door.

Oh well, no use lamenting on the past.
Now, I'm a proud crock pot user.
The easier the recipe the better.

This recipe was so easy and is definitely one of the best Beef Stew recipes that I've ever made.
My Dad and husband, who are both ultimate beef lovers, couldn't agree more.

Slow-Cooker Beef Stew
(slightly adapted from Movita Beaucoup)

2 pounds sirloin steak, cut into 1-inch cubes
1 tablespoon olive oil
2 medium sized onions, chopped into large pieces
2 ribs celery, chopped
4-5 carrots, peeled and chopped
about 20 mini potatoes, cut large one in half, leave smallest ones as is
1 28 ounce can whole tomatoes
2 tablespoons creole seasoning (I used Tony's)
1 teaspoon garlic powder
3 cups reduced-sodium beef broth, divided
2 bay leaves
2 cups frozen peas
1/2 cup all-purpose flour
salt and pepper to taste

Heat the olive oil in a large skillet over medium-high heat and then lightly brown the meat in batches.  Transfer the browned beef to a plate and set aside.

Dump the tomatoes into the slow cooker (juice and all).  Crush them with the back of a spoon.  Add the onions, celery, carrots, and potatoes.  Sprinkle the seasonings over the vegetables and add the beef and any accumulated drippings.  Pour 2 1/2 cups of the beef broth over the beef and vegetables.  Give the mixture a quick stir.  Add the bay leaves.  Cover and cook on low for 8-10 hours.

About 30 minutes before serving, add the peas (no need to defrost first).  In a small bowl whisk together the flour the remaining 1/2 cup of beef broth, creating a smooth paste.  Stir into the ste.  Replace the slow cooker cover and cook until thickened (about 20-25 minutes).  Remove the bay leaves and season with salt and pepper to taste before serving.


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  1. Sabrina, I am so trying this one! We love beef stew; and anytime I can use a crock pot, especially this time of year, I'm game! Another one for my files...thanks for sharing!!!

  2. We had short ribs slow cooked in a dutch oven last night and a crock pot roast is on the menu for this week too. I LOVE fall food! Yours sound deeeelicious!


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