This Crock-Pot Beef Stew is the kind of old-fashioned comfort food that never goes out of style. Tender chunks of stew meat slow cook with potatoes, carrots, celery and onion in a rich, savory broth, with sweet corn added at the end. Just set it, forget it and come home to a hearty, satisfying dinner.
American |
Comfort Food |
High Protein |
Low Sugar |
Beef Dishes |
Entrees |
Soups & Stews
Beef Stew
Nutritional Information
Calories
364
Fats
10.3 g
Protein
28.7 g
Carbs
39.5 g
This was one of the first Crock-Pot recipes I ever made. I haven’t changed it much over the past 30 years either. If it’s not broke don’t fix it.
Ingredients
- 2 pounds stew meat, trimmed
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 8 ounces baby carrots, chopped in half
- 3 large potatoes, peeled and cubed
- 1 large onion, chopped
- 2 stalks celery, chopped
- 3-4 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 cup frozen corn
Directions
1
Place meat in the crock pot.
2
Mix flour, salt, pepper and paprika together in a small bowl.
3
Sprinkle over the meat.
4
Place carrots, potatoes, onion and celery over the meat.
5
Add beef broth, just enough to reach the top of the vegetables.
6
Add Worcestershire sauce and cover.
7
Cook on high 4-6 hours or on low 10-12 hours.
8
Add corn to the pot during the last hour of cooking.
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