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Classic Crock Pot Beef Stew

This crock pot beef stew is classic deliciousness!
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Servings: 8 servings


  • 1 1/2 pounds beef roasts cut into 1” pieces OR beef stew meat
  • 3 tablespoons Montreal Steak Seasoning
  • 2 teaspoons garlic powder
  • 2 tablespoons butter
  • 5 medium potatoes washed and diced into chunks peeled if desired
  • 1 medium onion diced or sliced
  • 3 medium carrots peeled and chunked
  • 3 cups beef broth
  • 3 cloves of garlic minced
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons flour
  • 1/4 cup cold water + 3 tablespoons cornstarch


Slow Cooker

  • Season the ground beef with the garlic powder and steak seasoning, coat with flour
  • Optional Step: Brown in the butter, over medium heat for 3 to 5 minutes per side
  • Toss the meat and scrapings from the skillet into the crockpot insert and add the remaining ingredients
  • Cover and cook on low for 6 to 10 hours, high at least 4.

30 to 45 minutes before serving:

  • Turn the slow cooker to high
  • Mix the cornstarch with the 1/4 cup of cold water. Stir well until no lumps remain.
  • Add the cornstarch slurry slowly while stirring.
  • Cover and cook an additional 30 to 45 minutes until the sauce thickens to your desired consistency.

Instant Pot

  • Season and brown the beef as per slow cooker directions steps #1 and #2. Use your saute function.
  • Remove meat from pot and add a bit of the broth to help deglaze the pan.
  • Add beef back and add remaining ingredients, except the cornstarch and water.
  • Set to manual high for 35 minutes. Allow to natural release for 15 more minutes, then quick release.
  • Turn pot to saute and stir.
  • In a small bowl mix the cold water and cornstarch very well. Slowly pour into the stew while stirring.
  • Cook and stir until stew thickens.

Stove Top

  • Use a large, deep skillet or a dutch oven and melt the butter or medium-high heat.
  • Follow the Instant Pot directions for steps 1 thru 3. But turn the burner to low (instead of sauteing).
  • Cover and cook over low heat for 60 to 90 minutes. Stir occasionally.
  • Follow the last 4 steps in the slow cooker instructions to thick your beef stew.

Freezer Meal Prep

  • Follow the slow cooker method for steps 1 and 2. Allow beef to cool slightly if browning.
  • Label a bag with your recipe name and a “best by” date. And that you will need cornstarch (and maybe potatoes once you read the notes).
  • Add ingredients except for cornstarch. Potatoes are optional at this point (see notes).
  • Lay flat, squeeze out as much air as possible and freeze for up to 3 months.


Potatoes are a weird thing for freezer meals. And I’m not a chemist or a professional cook, I can only tell you what I know from pushing 3 decades of cooking. Did I REALLY just say that? Dang…Anyway, potatoes. They aren’t really freezer-friendly before cooking. After cooking, you can freeze them in all sorts of ways. But freezing them before cooking doesn’t always turn out well. It changes the texture quite a lot. NOW that that’s said, for THIS recipe. And for most soup and stew recipes, that isn’t always the case. If your potatoes are covered in some sort of liquid besides water, you can freeze them with very decent results. The choice is yours and I hope these notes help you make an informed decision. Enjoy!