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In the winter I love to use my crock-pot for evening meals. I’ve made crock-pot beef stew weekly since the first of the year. We love this and it’s not at all difficult to make.
I’m lucky to have a source for local farm-raised beef.
My friend at school farms and I buy a quarter of beef from him every winter. It is so convenient to have a freezer full of beef and to never have to buy it at the grocery store.
How to Make Crock-Pot Beef Stew
I keep my beef stew simple using cubes of top round roast, potatoes, and carrots.
The other ingredients are beef broth, cream of mushroom soup, salt, pepper, and flour.
The key to making crock-pot beef stew extra tasty is to brown the meat in flour seasoned with salt and pepper before putting it into the crock-pot.
I start by cutting one roast into cubes. I use whatever one I grab from the freezer. This one is a top round roast but I’ve also used a bottom round roast, a chuck roast, and an arm roast.
- Cube the meat.
- In a plastic bag, combine one cup of flour, 2 tsp of salt, and a tsp of pepper. Toss half of the cubes in the flour mixture and brown in 3 T of hot oil.
- While the meat is browning, cut up the carrots and potatoes.
- When the meat is brown, transfer it to the crock-pot and repeat with the rest of the cubes of meat.
Don’t forget to scrape every browned morsel from the pan! They add great flavor to the stew.
Top the stew with 4 cups of beef broth and a can of cream of mushroom soup and cook on low until it’s done. 6 hours is perfect but mine usually has to cook up to 10 hours until I’m home from work.
This would be great served with a salad but at my house we usually just enjoy the stew.
- Top Round Roast or Chuck Roast
- 5 medium potatoes
- 4 carrots
- 4 cups beef broth
- 1 can cream of mushroom soup
- 1 cup flour
- Extra Virgin Olive Oil
Cut beef into bite-sized cubes. Toss in a plastic bag containing flour, 2 tsp. salt, and 1 tsp. pepper. Brown half of the cubes in 3 T. of EVOO. After the beef is brown, add to crock-pot, being sure to scrape the browned bits from the bottom of the pan. Heat 3 more T. of EVOO and brown the rest of the beef.
While the beef cooks, cut the carrots and potatoes into slices or cubes and add to the crock-pot. Season with 1 tsp. salt and 1/2 tsp. of pepper.
Top the beef and vegetables with one carton of beef broth and one can of cream of mushroom soup.
Cook on low up to 10 hours. (It should be done in 6 hours on low.)
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Are you in soup and stew mode for meals this winter like I am? I can’t seem to get enough of this type meal when the weather is cold.