Crockpot Beef Stew

Crockpot Beef Stew is a meal-in-one packed with tender meat and veggies swimming in the most amazingly flavorful gravy broth!  

Crockpot Beef Stew is easy, hearty, comforting and SO good you won’t be able to stop at just one bowl!  You will be amazed at the luxurious thick gravy broth (no watery broth here!) and the buttery tender beef.   This Slow Cooker Beef Stew is the perfect make-ahead dinner, reheats beautifully and you can double the recipe for a crowd.  I’ve included tips and tricks, how to make ahead, how to freeze and more!

Crockpot Beef Stew Recipe Video  

Slow Cooker Beef Stew - this is the best beef stew recipe I have ever tried! Super flavorful and SO Easy! You will want to drink the gravy broth!

CrockPot Beef Stew

This Crockpot Beef Stew joins the ranks of my other favorite slow cooker beef recipes: Slow Cooker Beef Brisket,  Beef Stroganoff,  Beef Tips and Gravy, Italian Beef, Mississippi Pot Roast and French Dips,   In each recipe, the meat emerges melt-in-your mouth tender, richly satisfying and infused with epic flavor from cooking in its spiced bath all day.  It might just be the longest day of your life.

But this Crockpot Beef Stew is SO worth the wait with its juicy beef and fork-tender vegetables smothered in luscious, perfectly seasoned gravy broth.  It is an old comforting classic waiting to become a new family favorite!  So, prepare to fall in love with this Slow Cooker Beef Stew recipe.

Here are a few reasons why:

Crockpot does the work.  This Slow Cooker Beef Stew combines my favorite ways to make an EASY meal – soup and the slow cooker!  The most time-consuming part of this soup is the chopping of your carrots, celery, potatoes, onions and garlic.  But, it’s easy and mindless and a perfect way to put your kids to work.  I loved helping my mom prep her stew – especially because I knew the deliciousness that was on the other end.

Thick gravy broth.   The silkiness and flavor of the Beef Gravy Broth is what makes this Crockpot Beef Stew the “Best” in my opinion.  Not only is it lusciously thick, but the combination of crushed tomatoes, beef consommé, beef broth, soy sauce, Dijon mustard and the bevy of hand-picked spices: paprika, oregano, thyme and cumin, infuse the beef and vegetables with flavor as they simmer all day, filling your home with the savory aroma of anticipation.

Crowd pleaser.  There simply isn’t anything more comforting than a big bowl of hearty beef stew drowning in luscious beef and tomato-infused sauce.  It’s like a warm blanket that warms you from the inside out with every heaping slurpful. Even your pickiest eater will be clamoring for more beef stew!

two hands holding a bowl of old fashioned beef stew showing what's in it:  beef, potatoes, carrots, celery, onions, garlic, gravy

Meal-in-one.  This Crockpot Beef Stew is loaded with beef and veggies so it’s a meal-in-one all made in your crockpot!  You can skip the sides all together because it is stand-alone worthy or serve it with no-fuss sides like a simple green salad and bread.

Makes a large quantity.  This easy Crockpot Beef Stew makes a hearty crockpot full so its perfect for large crowds, dinner parties or company.

Less Expensive.  a crockpot full of beef stew feeds the whole family with some tantalizing leftovers to spare at the fraction of the price of dining out.

Make Ahead.  Crockpot Beef Stew can be started in the morning and then welcome your bellies at night OR it can be made days in advance and reheated because it tastes even better the next day!

Freezer friendly.  You can freeze Slow Cooker Beef Stew and pull it out for busy nights ahead!

What kind of beef is used for crockpot beef stew?

Boneless chuck is the best cut of beef for Crockpot Beef Stew.  It boasts a succulent, beefy flavor and melt-in-your mouth texture due to its rich marbling. It is guaranteed to become fall apart tender when cooked long enough.

You can purchase a single piece from your butcher (I like Costco) and chop it yourself.  This ensures every bite is the same cut of beef (imagine that!) and is (roughly) the same size so they cook evenly.

Can I use Stew Meat?

While you might assume “stew meat” is the best cut for Crockpot Beef Stew – its NOT!  Stew meat is a hodgepodge of different cuts of meat all packed together.  This creates a problem because not all cuts of meat cook the same due to their meat to fat ratio so you are left with tender bites, tough bites and rubbery bites – all in the same stew!

top view of old fashioned crockpot beef stew in two bowls garnished with parsley

How do you make crockpot beef stew meat tender?

In order for Crockpot Beef Stew to be a success, the beef MUST be tender.  This requires the right cut of beef, searing the beef and cooking the beef long enough.

  1. Cut of beef: As previously discussed, boneless chuck roast will deliver fall apart tender results due to its rich marbling.  If you choose another cut of beef, be aware it might not deliver as spectacularly tender results.
  2. Sear beef: Searing seals in the juices so the beef doesn’t dry out when cooked for an extended period of time.  The caramelized crust achieved by the Maillard reaction also delivers a rich, depth of flavor that can’t be achieved any other way.  I brown my beef in my cast iron skillet in order to achieve a deeply golden crust.  If you don’t have a cast iron pan, then any heavy bottom pan will do, it will just take a little longer.  Take care to work in batches and not to overcrowd your pan or else the beef will steam and not sear.
  3. Cook until tender.  I learned this trick from my Mom’s Crazy Tender Pot Roast.  If your beef isn’t crazy tender, then cook on!  It just means the proteins needs more time to break down and tenderize. Even 30 more minutes in the crockpot can make the world of difference between an “okay” beef and melt-in-your-mouth beef.

Do you have to cook the meat before you put it in the slow cooker?

You do not have to cook meat before you put it in the slow cooker but I HIGHLY recommend it.  If you don’t sear your meat beforehand, you will miss out on the complex caramelized flavor that comes from the deeply golden crust.  You can’t fake this rich flavor any other way.  A beef stew without seared meat can hardly be called stew in my opinion.

two hands showing how to serve beef stew by holding with two hands and garnishing with parsley

What’s the best potato for crockpot beef stew?

Not all potatoes are created equal.  For soups and stews that cook for a long time, you need low starch waxy potatoes such as red potatoes, Yukon, new potatoes or fingerling potatoes.  Waxy potatoes do not absorb moisture while they cook so they retain their shape despite extended high heat.

Starchy potatoes, such as russet potatoes, should be avoided because they develop a mealy texture and are likely to fall apart.

What Spices Do You Put in crockpot Beef Stew?

  • Salt pepper: Slow Cooker Beef Stew needs to be well seasoned because vegetables by themselves are very bland.  Salt and pepper awaken the flavors.  If you feel like the stew is missing something at the end of cooking, it is probably salt or pepper and can easily be remedied with a few shakes.
  • Herbs: we add just ½ teaspoon of ground cumin, paprika, dried oregano, and dried thyme to enhance the earthy, savory flavor.
  • Aromatics: onions and garlic are flavor powerhouses and absolutely essential.
  • Soy sauce: Soy sauce is my secret weapon, I even add it to my marinara sauce!  When its used in correct proportions it adds a savory, salty depth that enhances the other flavors but doesn’t taste like “soy sauce.”
  • Dijon mustard: adds a slight tanginess to awaken the earthy flavors.
  • Beef bouillon: adds a salty beefy flavor.  2 teaspoons is two cubes beef bouillon.  You may also use better than bouillon.

How to Make Crockpot Beef Stew

Step 1:  Sear Beef:  First, season your meat with salt and pepper while it is still on the cutting board.  There is no need to coat your beef in flour.  Heat oil over high heat in a large cast iron skillet. Using tongs, sear meat on all sides until browned. If you don’t have a cast iron skillet, you can use a nonstick pan, it will just take a little longer go brown.

Step 2:  Vegetables:  Add the beef to the slow cooker along with chopped potatoes, carrots, celery, onion, garlic and bay leaf.

Step 3:  Gravy:  Whisk together flour, crushed tomatoes, beef consommé beef broth, soy sauce, Dijon mustard, beef bouillon and seasonings in the same pot you cooked your beef in so it soaks up all the flavor. The flour will be lumpy at first but will dissolve as you cook and continue to whisk. Bring to a boil then reduce to a simmer until thickened to the consistency of gravy. Add it to slow and give everything a big stir

Preparing gravy this way results in the most amazing gravy broth.  I call it gravy broth because it is not watery like beef broth but rather the perfect silky consistency of a medium-thick gravy (read more on thick broth below).

showing how to make Slow Cooker Beef Stew by adding beef, potatoes, carrots, celery, onions and garlic to crockpot. !

 

How long does it take to cook stew meat in a crock pot?

The exact cooking time will depend on our cut of beef, exact size of beef and your particular slow cooker.

For two pounds beef chuck roast cut into 2” chunks in a 6 quart slow cooker, expect your beef stew to cook on HIGH for 4-6 hours or on LOW for 8-10 hours.  You will know the beef stew is done when the vegetables and beef are very tender.

Some crockpots cook hotter and therefore faster than others, so make sure you check your beef sooner if you have not made this Crockpot Beef Stew before.

showing how to make  crockpot beef stew by adding gravy to the slow cooker

How Do You Thicken Beef Stew in a Crock Pot?

Unlike many Slow Cooker Beef Stew recipes that call for adding cornstarch to the broth in the crock pot the last hour or so in order to thicken (which will NOT result in a velvety thick broth but still be watery), I have found that the best method is to make your thick gravy on the stove then add it to the slow cooker.

The gravy will seem extra thick but will thin to the perfect gravy broth-like consistency as the vegetables simmer and release their juices.  Also, by making gravy first with flour, you can skip the step of dusting your beef with flour, which can result in burnt beef pieces and an undesirable texture/consistency.

If by the end of cooking, you still want to thicken your Slow Cooker Beef Stew even more, then you can use any of these following methods:

  • Cornstarch:  Remove some broth from the stew and whisk in 1-2 tablespoons cornstarch with a fork until smooth then whisk it back into the beef stew.  Turn slow cooker to high until thickened, about 20-30 minutes, stirring occasionally.
  • Flour and butter:  Mix equal parts flour and softened butter together with a fork so it becomes a thick paste and almost forms a ball.  You will want 2-4 tablespoons each, depending on how thick you want the beef stew.  Add it to the stew, stir, and cook on high until thickened, about 20-30 minutes, stirring occasionally.
  • Puree soup:  Remove 1-2 cups of the stew and puree it in your blender or food processor.  It will add body to the soup while preserving the flavor.
  • Mash potatoes:  Remove some of the potatoes, mash them and return them to the soup.  Mashed potatoes are a natural thickener.  Alternatively, you can microwave a few potatoes separately, mash them and add them to the soup if you don’t want to use any from the stew.

WHAT CAN I PREPARE AHEAD OF TIME?

  • Veggies:  you can pre-cut all your veggies the night before you plan on cooking your Slow Cooker Beef Stew and place them in an airtight container.
  • Potatoes:  Once you cut the potatoes, starch is released which will cause them to brown, so make sure you submerge them in water to prevent this discoloration. Simply place the potatoes in a bowl or airtight container, cover with water then cover with plastic wrap or a lid and refrigerate until ready to use.
  • Beef:  you can chop your beef into 2-3” pieces the night before.  You can even sear the beef the night before.  Make sure your beef cools to room temperature before sealing in an airtight container or zip bag and placing in the refrigerator.
  • Gravy:  You can whisk all of the gravy ingredients together and store in an airtight container.
  • Everything:  You can completely assemble the Crockpot Beef Stew IN the crockpot and refrigerate the ceramic insert.   This makes for a hassle free, no fuss morning! Just be aware you may need to add additional cooking time and a little extra broth at the end of cooking.

How Do I Store Crockpot Beef STEW?

Once your Crockpot Beef Stew has cooled to room temperature, you can remove the pot from the slow cooker and put the whole insert (lid on) in the refrigerator. You can also transfer your stew to an airtight container.  Plan on consuming within 3-4 days.

top view of the easy crockpot beef stew with a spoon ready to take a bite

HOW DO I REHEAT Crockpot Beef STEW?

  • Crockpot:  To reheat your Slow Cooker Beef Stew from the refrigerator, place your ceramic crockpot insert back into your crockpot and heat on low for 1-2 hours.
  • Stove:  Alternatively, you can reheat large batches on the stove over medium low heat, stirring occasionally until the beef is heated through to 165 degrees F. This may take 20-30 minutes, so plan accordingly.
  • Microwave:  For smaller batches or individual servings, you can use the microwave.  Transfer stew to a microwave-safe dish, cover with a microwave-safe lid or paper towel.  Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.

CAN I FREEZE Beef STEW?

I would not advocate freezing your cooked Slow Cooker Beef Stew because potatoes do not freeze-and-reheat well.  They turn into a bizarre, mushy texture.  If you still want to freeze your Crockpot Beef Stew, I suggest removing the potatoes.

To freeze Beef Stew:

  1. Cool: Allow Crockpot Beef Stew to cool completely before freezing to preserve the integrity of the ingredients.
  2. Package:  Transfer soup to an airtight freezer safe container or freezer bag.  You can even use sandwich size plastic bags for individual stew portions.  Squeeze out any excess air to prevent freezer burn and label
  3. Freeze. Freeze for up to 3 months.
  4. Defrost/Reheat. When ready to use, thaw overnight in the refrigerator then reheat in the microwave, crockpot or stove according to aforementioned instructions.

WHAT CAN I SERVE with Crockpot Beef Stew?

Since you’ve already have meat and vegetables in your Crockpot Beef Stew, side dishes can be minimal.  My Moist Sweet Cornbread would be a delicious addition or softy and fluffy Dinner Rolls or Parmesan Breadsticks would also be great to sop up your stew with!   If you’re looking for some greens, I HIGHLY suggest my wedge salad and for fruit, either my Perfect Fruit Salad or Winter Fruit Salad.

Looking For more Crock Pot Soup Recipes?

crockpot beef stew with gravy in a bowl with potatoes, carrots, onions, celery and beef

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two hands holding a bowl of old fashioned beef stew showing what's in it: beef, potatoes, carrots, celery, onions, garlic, gravy

Crockpot Beef Stew

Slow Cooker Beef Stew is a meal-in-one packed with tender meat and veggies swimming in the most amazingly flavorful gravy broth!   It's easy, hearty, comforting and SO good you won't be able to stop at just one bowl! 
Servings: 6 -8 servings
Prep Time: 15 minutes
Cook Time: 6 hours

Ingredients

Beef Stew

  • 1 tablespoon Vegetable oil
  • 2 pounds boneless beef chuck roast cut into bite size pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4-5 medium red potatoes, chopped (about 1 pound)
  • 4 medium carrots, peeled and sliced
  • 4 stalks celery, sliced thick (1/4”-1/2”)
  • 1 large onion, chopped
  • 4-6 garlic cloves, minced
  • 1 bay leaf

Beef Gravy Broth

  • 1 14 oz. can crushed tomatoes
  • 1 10.5 oz. can beef consommé **
  • 1 15 oz. can low sodium beef broth
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 1/3 cup all-purpose flour
  • 2 teaspoons beef bouillon
  • 1 1/2 teaspoons sugar
  • 1/2 tsp EACH ground cumin, paprika, dried oregano, dried thyme

Instructions

  • Chop meat into bite size pieces. While meat is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add half of the beef to the very hot skillet and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side, then continue to cook while stirring until beef is browned all over but not cooked through. Remove beef to 6-quart (or larger) slow cooker. Repeat with remaining beef.
  • Add all of the vegetables and garlic to the slow cooker and toss with the beef.
  • Add all the the Beef Gravy Broth ingredients to the now empty skillet (wipe out excess grease but leave brown bits). The flour will be lumpy at first but will dissolve as you cook and continue to whisk. Bring to a boil then reduce to a simmer until thickened to the consistency of gravy. Add to slow cooker and toss to combine. Add bay leaf. The Gravy will be very thick but will thin to the perfect consistency as moisture is released from the vegetables as they cook.
  • Cook on HIGH for 4-6 hours or on LOW for 8-10 hours or until vegetables and beef are very tender. Discard bay leaf. Season with salt and pepper to taste.

Notes

Don't miss the "how to make" recipe video at the top of the post!
**May substitute low sodium beef broth if you are unable to find beef consommé.

PREPARE AHEAD

  • Veggies:  you can pre-cut all your veggies the night before you plan on cooking your Slow Cooker Beef Stew and place them in an airtight container.
  • Potatoes:  Once you cut the potatoes, starch is released which will cause them to brown, so make sure you submerge them in water to prevent this discoloration. Simply place the potatoes in a bowl or airtight container, cover with water then cover with plastic wrap or a lid and refrigerate until ready to use.
  • Beef:  you can chop your beef into 2-3” pieces the night before.  You can even sear the beef the night before.  Make sure your beef cools to room temperature before sealing in an airtight container or zip bag and placing in the refrigerator.
  • Gravy:  You can whisk all of the gravy ingredients together and store in an airtight container.
  • Everything:  You can completely assemble the Crockpot Beef Stew IN the crockpot and refrigerate the ceramic insert.   This makes for a hassle free, no fuss morning! Just be aware you may need to add additional cooking time and a little extra broth at the end of cooking.

HOW TO FREEZE BEEF STEW

I don't suggest freezing Slow Cooker Beef Stew with potatoes because potatoes turn into a bizarre, mushy texture.  You can risk it if you're not as picky about texture or remove the potatoes before freezing.  To freeze:
  1. Cool: Allow Crockpot Beef Stew to cool completely before freezing to preserve the integrity of the ingredients.
  2. Package:  Transfer soup to an airtight freezer safe container or freezer bag.  You can even use sandwich size plastic bags for individual stew portions.  Squeeze out any excess air to prevent freezer burn and label
  3. Freeze. Freeze for up to 3 months.
  4. Defrost/Reheat. When ready to use, thaw overnight in the refrigerator then reheat in the microwave, crockpot or stove according to aforementioned instructions.

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40 Comments

  1. Dorothy Dunton says

    Hi Jen! A good beef stew makes me very happy and I am smiling big right now! Give me some crusty bread to sop up the gravy… 🙂 I like to add cut green beans at the end of the cooking time, just something I’ve always done.

    • Jen says

      So happy this beef stew could make you smile Dorothy! I love the idea of adding cut green beans at the end of cooking time – I am going to have to try that!

  2. Karen Grissen says

    Another great looking recipe that I’m printing as I’m typing this. Made your french dips last Sunday and they were a HUGE HIT by everyone except me. The only reason they weren’t by me was because I wasn’t lucky enough to get to eat one. Something wrong with that picture. :o( Question, is beef stock be consommee similar? I’ve had a hard time finding comsommee at my grocery store.

    • Jen says

      Hi Karen, that is SO wrong you didn’t get to eat your own cooking! boo! It sounds like they need to let you serve yourself first from now on :)! Beef Consomme has a richer, more intense flavor because it is concentrated by simmering down but you should be able to substitute beef broth for beef consomme without too much of a difference. I hope you can taste this and enjoy it this time!

  3. Josh Davies says

    Hey Jen! You have officially become our one-stop dinner source. The stew is wonderful in rainy Provo! Thanks for making the most of life!
    -Josh Davies

    • Jen says

      Hi Josh, its so good to hear from you (and I owe you an e-mail 🙂 ) and I love hearing that you are making my recipes, thank you! I’m glad this stew could be enjoyed on a cold rainy day – sounds perfect! Love to you and your amazing family!!

  4. Laura says

    Hi Jen! Made this dish last night, and it was perfect! Exactly what I was craving with this chilly fall weather, and really easy to throw together. I used gluten-free flour (Bob’s Red Mill 1-to-1 GF flour), and found I needed a touch more than 1/3 C to get the consistency right. Will definitely be coming back to this recipe – thanks for sharing it!

    • Jen says

      You are so welcome Laura and I am so happy you were able to easily make it gluten free – yay! Thanks for taking time to comment!

  5. Lorna says

    This was the best beef strew I have made yet. I had to adjust a few things to what I had available and to make less but it was wonderful. Thank you.

    • Jen says

      Awesome Lorna, thank you SO much! I so appreciate you taking the time to brighten my day! I hope you find more recipes to love here!

  6. Maria says

    I have made this stew numerous times and it turns out 10/10 delicious every time! Like another reviewer mentioned I haven’t yet found the beef consomme at my local grocery store, but it could be that I’m not looking for the right product. I used beef stock instead and like I said before, it’s always a hit!

    • Jen says

      Awesome Maria, I’m thrilled to hear this is a 10/10 and that you’ve made it so many times! And good to hear beef broth does just the trick – thank you!

  7. Val Nagle says

    I would love to make this slow cooker stew.
    I am in Australia.
    Can you please help me out with the following ingredients?
    1 10.5 oz. can beef consommé **
    1 15 oz. can low sodium beef broth

    We have ready made stock here and stock cubes.
    Thx you

    • Jen says

      Hi Val! You can absolutely use ready made beef stock – just replace the beef consommé and beef broth with it and then add salt to taste instead of the recipe amount. Enjoy!

  8. Susan says

    I made this recipe over the weekend and it was absolutely delicious! My family loved it and it is definitely a keeper.
    Thanks!

    • Jen says

      Thank you so much Susan, I am thrilled it is a new family fav!

  9. Lori says

    I have made this recipe numerous times and it is amazing every time. The robust beef flavor is like no other stew I have made in the past!! The only stew recipe i will use going forward 🙂

    • Jen says

      I love hearing this is your favorite go-to beef stew recipe! Thank you so much Lori!!!

  10. Gerald says

    Silly question. Do I use beef consomme and beef stock? Or is it one or the other? Rookie cook here. Thanks,
    Gerald

    • Jen says

      No worries Gerald! You will want one can of each – so both. You will need one 10.5 oz. can beef consommé and one 15 oz. can low sodium beef broth. If you can’t find beef consommé, then you can replace it with beef stock.

  11. Alexander says

    Hi! I made this recipe today and it was PERFECT!!!! We actually served it over steamed white rice… beyond excellent. Corn bread probably would have been great with it but I didn’t think ahead so I didn’t have the ingredients for it. Rolls worked well. Having made your lasagna recipe several days ago (still impressed with how that turned out) and now trying this second recipe from your site, I can’t WAIT to try a 3rd! Soooo happy right now. Thank you!!

    • Jen says

      I’M so happy right now – thank you Alexander for making my day! I’m thrilled you loved both my lasagna and beef stew recipes! I hope continue to enjoy exploring my site and hopefully I’ll be 3 for 3 with your next recipe!

  12. Jennifer Fulk says

    Hi Jen! I can’t wait to try this. Do you think I could use a sirloin tip roast instead of chuck? I happen to have a sirloin tip in the freezer that is just the right size. Thanks for info. This recipe looks great.

    • Jen says

      Hi Jennifer, sirloin tip roast is the least inherently tender cut of roast, so it can be used but probably won’t be as tender.

  13. Jennifer Fulk says

    Well here’s a silly question. I was looking in my weekly grocery ad for what’s on sale. They have Beef Chuck Boneless Shoulder Roast. Is this the same as chuck roast? Can it be used in the stew?

    • Jen says

      Absolutely, that’s perfect!

  14. Kathy Oaks says

    I’ve made this recipe twice now, and it is absolutely delicious! You’re right, using chuck roast is SO much better than stew meat, but stew meat will work if that is all you have. Thanks for the great recipe!

    • Jen says

      You’re so welcome Kathy, I’m so pleased this Crockpot Beef Stew is such a winner – and yay for chuck roast!

  15. Jennifer Fulk says

    I thought this stew was just amazing. The tomato gravy and the way it’s prepared is a stroke of genius. I love the way you take traditional recipes and give them your own little spin to make them better. I added Worcestershire sauce because I pretty much add it to everything with red meat. My go- to condiment I love. It was so great to have the stew ready and the perfect consistency when it was finished. I hate having to mess with it at the end and try to thicken it. I will be using this recipe from now on. Added frozen petite peas and fresh minced parsley last 15 min because I love peas in stew and the green looks pretty. Thank you!

    • Jen says

      Thanks for your comments Jennifer! I’m sorry I’m slow in responding as I’ve been swamped for the holidays – but I really appreciate you taking the time to comment! I’m so pleased you loved this Beef Stew so much and your additions sound tasty! I am right there with you – I don’t like thickening after cooking and especially with cornstarch – never comes out right – so the tomato gravy was born – I’m so happy you’re a fan!

  16. Monica says

    Made this for my daughter and son-in-laws honeymoon camping trip. Very delicious. Thank you.

    • Jen says

      You’re so welcome Monica, I’m so pleased it was a winner! Congrats to your daughter and son-in-law!

  17. Jennifer says

    Hi Jen, do you trim the fat chunks off the roast or do you leave the fat on there? My husband thinks I should leave the fat on for more flavor but I am worried there will be fat chunks in the stew, which I do not want.

    • Jen says

      Hi Jennifer, I always trim the excess fat – there is still plenty of marbling within the pieces to make them super flavorful.

  18. Debbie says

    I have to say. Every recipe I have made from you has been delicious. I made the koren bq, chicken buffalo ranch, beef stew and brisket. All have beem amazing. You are my first go too for recipes. Thank you.

    • Jen says

      Thank you so much for your thoughtful comment Debbie! I am so honored I’m your go-to for recipes and thrilled you’ve loved everything so far! I hope the streak continues!

  19. Stephanie says

    This beef stew was as tasty as it was easy to throw together. I love your slow cooker meals for the days this momma doesn’t feel like doing real cooking, hahaha. Had 2 cookers going, also making your beef barbacoa for gazillionth time (for your enchiladas later in the week), it’s a family favorite to the point I’m swatting my kids hands out of the pot after I’ve shredded it because it’s so darn good they won’t stop eating it.

    • Jen says

      Lol! I love the visual of swatting hands! I love how you plan ahead and are always making tasty meals!

  20. Nancy A Paine says

    Delicious! Easy, and the gravy thing really works! Yes, the lumps go away, and yes, you can use gluten free flour. I made it in my Dutch oven, on the stove (after browning meat in skillet), doubled recipe, and it took about 3 hours, total!

    • Jen says

      Thanks so much for taking the time to comment/review Nancy! I’m so pleased this was a winner!