Fall is officially here! Hoodies are getting unpacked, bonfires are around the corner and classic crock pot deliciousness is back on the menu! And though this isn't the classic crockpot beef stew recipe, it is yummy all on its own!
I really, REALLY wanted to make the classic one and still fully intend to. I'd promised a friend. BUT when I was inventorying my supplies, I found I was out of Worcestershire sauce. Class beef stew calls for it. It gives it a flavor that's really hard to duplicate with anything else. But sadly, my truck is on the blink right now...so no store trip for me.
Thankfully all the ingredients were here to make this version instead. Though it wasn't the recipe I'd promised to make, it still went over very well.
Btw...if ranch isn't your bag, just click on any of the links in the listing below...there are a couple more versions down the page (including the classic I've still not had time to make yet)...
Choose Your Crock Pot Beef Stew Recipe
Printable & Pinnable for Ranch Crock Pot Beef Stew Recipe
Here's the recipe. Sure hope you like it! If you decide to make it, let us know how it turned out! Give us a shout on the Facebook group or in the comments section below.
Recipe
Ranch Crockpot Beef Stew Recipe
Ingredients
- 2 pounds beef stew meat
- 1/3 cup flour
- 1-2 tablespoons oil
- 4 medium potatoes washed and cubed (I usually peel mine too but it isn't necessary)
- 3 cups carrots baby carrots or diced carrots, either way
- 1 cup celery diced (optional)
- 2 teaspoons garlic minced
- 1 can diced tomatoes
- 3 cups beef broth
- 2 tablespoons ranch seasoning
Instructions
- Toss the meat and flour in a ziplock bag, zip it up and shake well to coat.
- Heat your oil in a skillet over medium-high heat. Add the coated meat and garlic. Brown on all sides.
- While that's cooking, prep your veggies (Peeling is optional but if you're using whole carrots, I would recommend it). Toss them in the slow cooker as you chop them up.
- Mix 1 cup of the broth with the leftover flour and pour it over the meat in the skillet. Give it about 5 minutes to thicken up, make sure and stir it every few minutes.
- Once meat mixture has thickened up, pour it in the crockpot too.
- Add the remaining ingredients and stir well.
- Cover and cook on low for 6 to 8 hours.
Autumn Slow Cooker Beef Stew
Recipe
Autumn Crockpot Beef Stew Recipe
Ingredients
- 12 small red potatoes washed and halved
- 1 pound carrots peeled and cut into 3/4 to 1 inch chunks
- 1 large onion cut into wedges
- 2 pounds beef stew meat
- 1/3 cup butter
- 1 tablespoon flour
- 1 cup beef broth or stock
- 2 teaspoons dried parsley flakes
- 1 teaspoon dried thyme
- 1/4 teaspoon pepper
Instructions
- Sprinkle the spices on both sides of the meat
- Place the meat and flour in a baggie, close and shake well
- Heat the butter either in a skillet or in a slow cooker on the saute function and quickly brown the meat (for about 3 minutes on each side)
- Place the veggies then the meat in the crockpot
- Pour the meat and drippings into the crockpot too, scrap the pan if you used a skillet and transfer that as well
- Pour the broth over the top
- Cover and cook on low 8 to 12 hours, high for 4 1/2 to 6
Classic Crock Pot Beef Stew Recipe
Recipe
Ranch Crockpot Beef Stew Recipe
Ingredients
- 2 pounds cubed beef stew meat
- 1/2 cup all-purpose flour
- 3 tablespoons butter
- 1 onion chopped
- 4 carrots sliced
- 3 stalks celery sliced
- 2 to 4 cloves of minced garlic
- 2 bay leaves
- 1 teaspoon paprika
- 1/8 teaspoon ground cloves optional, I don't personally use it
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 4 cups beef bouillon or stock
Instructions
- Place the spices and flour in a baggie, add the meat and shake to coat
- Heat the butter over medium-high heat either in a skillet or in a crockpot on the saute function
- Quickly brown the meat for 2 to 3 minutes on each side
- Place the veggies and meat in the slow cooker
- If you used a skillet to brown the meat, scrap it and add the drippings to the slow cooker too
- Top it with the broth and stir well
- Cover and cook on low 8-12 hours, high for 4 1/2-6
for the beef stew, what size to cut the potatoes into?
I cubed them about 1 1/2 to 2 inches. The carrots will generally take longer to cook through than the potatoes. So if you use big, regular carrots, those will be the ones you'll need to slice no bigger than 1/2" or so.