Crockpot Beef Stew, Anyone Can Make

Hello Everyone!
This is one of my crockpot dishes that I like to keep on rotation. It’s a simple one that doesn’t require much more than chopping up the veggies and if I don’t have any potatoes on hand, I make white rice to go with it. I hope you enjoy it as much as my family does.
❤️Dyvonne

Crockpot Beef Stew
2 lbs. Beef Stew Meat
1 1/2 lb. Small Potatoes
16 oz Bag Baby Carrots (I use half the bag). Or 2 carrots peeled and chopped chunky.
2 Celery Ribs Chopped
1/3 to 1/2 Yellow Onion Chopped
1 Packet (envelope) Lipton Onion Mushroom Soup & Dip Mix
1 -10.5 oz. Can Beef Broth Campbell’s Condensed Soup, plus 1 can of water
2 Bay Leaves
Pepper to taste (optional)
Optional: 1 T. Chopped Flat Leaf Parsley as garnish

Cook on high 6-7 hours or low 8-10 hours until meat is done and tender.
Optional to thicken your stew:
2 T. Unsalted soft butter
2 T. Flour
Blend flour and butter together to make a paste/slurry. Mix in to stew by small spoonfuls at a time. Let cook additional 15-20 minutes. Stew broth will thicken up. Add additional as desired.

Enjoy!
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Hello everyone and welcome to my channel Cooking for the Family. I’m Devon and today I’m going to share with you my recipe for crockot beef stew. It comes out so good. It is a no fuss recipe with tender vegetables and how I make my wonderful rich broth to go with this beef stew and we’re going to do it all in our crock pot. Are you ready? Let’s get started. [Music] [Music] Now, first I’m going to get together for my vegetables. So, if you’d like to take notes and follow along with me as I make dinner for the family tonight, definitely go ahead and do that. But in the description box below for your reference, I’m going to have a list of ingredients for you and share those as well at the end of this video. So, in my crock pot, I have my little potatoes that I put in. That was 1 and 12 lbs of my little potatoes and a half a bag of the baby carrots and also my celery. And that was two celery ribs. So, so far in my crock pot, I have my 1 and 12 lbs of small potatoes. I have a half of a bag, and the bag of my baby carrots was the 16 oz bag. So, half a bag was 8 oz. So, I have half a bag of those. And then my two celery ribs that was cut up. So, those are in there. Now, my onion I’m using is a yellow onion, but you can use a white onion or a brown onion, depending on what you have at home available. And I’m using about a third of this onion. So, I’ve cut my onion up into chunky pieces about this size, about say maybe a quarter or so. I like to kind of see the onion when they’re in the stew. And so, I went on and I cut up that third of a yellow onion. Now, next I’m going to put in a bay leaf. Actually, this is kind of small, this bay leaf. So, I’m going to end up putting two bay leaves total to my crock pot. Now, this is something that I love to use as well. This is the onion mushroom recipe secrets by Liptin. I use one pack of that. So, just one pack. I’m going to be using this. It’s going to give it good flavor. And something else is that when I use this, I don’t put any additional seasoning. So, it makes it really simple. It’s just this and one other ingredient that we’re going to also be using. Okay? And that’s going to be this beef broth. So, I’m going to use one can of the beef broth. is the condensed version of the beef broth. And that’s the 10.5 ounce can. Okay. So, next here I’m going to put in two pounds of beef stew meat. This is chuck meat that’s been diced and, you know, it’s been cut up. You can trim any additional trimmings if you want to. I didn’t. I just, you know, left it for just some extra flavor in there. But this is 2 lbs that I have. Now, I’m also going to put in some black pepper. And that’s optional, but I like to put in a little black pepper. And so I’m just going to sprinkle some black pepper onto the meat. And this is about a four of a teaspoon I put on. Not too much. And now for the beef broth. And then the beef broth comes different ways. So you can get the one that you like or you prefer. I’m using this one by Campbell. And it’s the condensed one. And it’s just a regular condensed one. And then I’m going to add a can of water. So that was the can of beef broth. And then I added in also one can of water. Now, once I add in the beef broth and the one can of water, I like to mix everything around, kind of taking the vegetables from the top to the bottom, mixing in the soup mix that’s in there and also the soup. Now, initially it may look like there’s not enough liquid, but as your stew starts to cook, the beef will start to release their juices and you’re going to end up having plenty of broth that’s going to be created from the meat and the vegetables cooking cuz we don’t want to put too much liquid because then it’s going to more so um boil and we want it to simmer more so than boil and have way too much liquid in there. And so I added in that um bay leaf and I did add in a second one because that one was kind of small. Now if your bay leaf is more on the large size then I’d say if it’s more than 3 in then you’re just going to need just one bay leaf. So once I do that I’m going to put the top on my crock pot and I’m going to set it on high and on high at 7 hours it’s going and it’ll cook anywhere from about 6 hours to about 7 hours. And you can also set it on low and cook it for anywhere from about eight to nine hours, 10 depending on your crock pot because crockotss vary. So, so far our stew has been cooking in our crock pot. We still have about 4 hours and 47 minutes left. But this is what it’s looking like a little more than 2 hours and about 15 20 minutes in. And you see how much more liquid is now in my crock pot. And all it was was just letting it go ahead and start to cook on the high and just that one can plus the can of water and we already have plenty of liquid. Now the secret to having nice tender stew meat for your stew is letting it cook not just until it’s done. Cuz even though your stew meat will be done before 7 minutes, letting it cook continuously. what it’s going to do. And make sure it’s down in that broth nice and good. That is going to tender up your meat. So sometimes, you know, especially when I was newly married and I was making stews and my meat was always just tough and, you know, my sister and my mom, you know, they had had some and my mom told me, you know, she said, “You need to let this cook longer.” And I was like, “But it was done.” She’s like, “No, you need to let it cook longer.” And so that’s something that I learned from my mother was that although the meat is done, especially sometimes with tougher pieces of meat, letting it continue to simmer and cook, that is actually what makes it nice and tender. So again, your meat will be done, but that extra cooking time of letting the meat continue to cook is what tenders it up. Now, we are at 6 hours in, and I’m checking on my stew. It is looking good. I’m going to go ahead and look for my bay leaves and fish those out because as I’m moving around my vegetables and my meat, I can tell it is nice and it is tender. My meat is starting to even fall apart a little bit and so that is nice. My bay leaves have done their job. I took one out and then here’s the second one. I’m going to take that one out and I’m going to share with you and show you my method of thickening up my soups and my stews. But first, let’s go ahead and you see I put my fork into one of my potatoes. And these potatoes are about the size of say like a golf ball. The these potatoes that I’m using around about that size. And you see how nice and tender our meat is. It is just nice and tender. No tough meat. We’ll be able to eat this with no problem. And so that is a win right there. And now when it comes to our wonderful broth that we have here, you can leave it just like that if you want your broth like this. But if you want to thicken it a little bit, I’m going to share with you how I thicken it up. And I use this method whether I’m using my crock pot or either my stove top cooking, either one. In my bowl, I have two tablespoons of soft butter. And I’m using unsalted butter, but if you only have salted butter on hand, that’s fine. But 2 tablespoons of butter that’s soft. And 2 tablespoons of flour. I’m using the back of my spoon to mash the butter and the flour together. So that’s why you want your butter to be nice and soft. We’re going to mix this together and we’re going to create like a paste, a little a little butter paste. And so see how I’m mixing this together? It’s going to be nice and creamy. This is what you want. Nice and creamy. And when it’s nice and creamy like this, I’m going to do about a half a tablespoon or so at a time. Teaspoon and half a tablespoon. And I’m gonna mix in this mixture right into the crock pot. Now, by doing this, as the I’m gonna My crock pot’s still on. My crock pot’s still on high and I still have about an hour left or so of cooking time on my timer. I mix this in and then I’m going to take my big spoon and just, you know, mix everything around cuz you want to make sure that you dissolve that butter flour mixture right into the broth. This is going to thicken up my broth. But you want to also once you do this, you want to let it stay in the crock pot on high and cook or on low if you if you’re using the low setting. Let it go ahead and cook for at least an additional 15 minutes or so. 15 to 20 minutes. So, usually I do around about 15 minutes because we want to cook off that raw flour taste. And so, that’s going to take a good 15 minutes just to go ahead, you know, and continue to simmer and to cook. So, I’d like to do this a little at a time because then I can control how thick I want it. So, and you can control how thick you want it by how much of that flour and butter mixture that you put in. And as it continues to simmer and your crock pot is still on, it’ll continue to thicken up for you. And so, this is going to create that nice rich broth that’s going to be for our stew. And you see it’s already becoming nice and thick. And the color has changed just slightly. That is what we’re looking for. And so I’m going to add the balance here of my butter and my flour mixture. And again, that was two tablespoons of nice soft butter and 2 tablespoons of flour. Equal parts, two and two. And we’re going to add it directly to the crock pot. I also do this on the stove top if I have like a soup or stew that I want to thicken up a little bit. And I like using this versus using the corn starch because that butter also adds flavor to my dish. And I just like how it thickens better than using the cornstarch, which I can find. Sometimes the cornstarch will make it kind of glossy. And sometimes depending cornstarch can clump up on it, you know, just depends. And so I like using the butter flour method and something that I learned to do for my mom. So, now it’s been about 15 minutes and this is what our wonderful beef stew is looking like. Our broth has thickened up slightly. And what’s nice is that if you don’t want to serve this with potatoes, you can leave the potatoes out, do the other vegetables, leave the potatoes out, and you can serve this over rice if you like. You could serve it over egg noodles is really good. A side of crusty bread or even some cornbread. Some cornbread muffins really is nice. And then as a finishing touch, I have some nice fresh flat leaf parsley that I just sprinkle on top. And that’s optional, but since I grow it in my garden, I always like to finish dishes off with a little bit of nice fresh parsley. So, this is our beef stew in the crock pot. We made it. It’s a little less than 7 hours. It is all done. And this is plenty for about 6 to eight people. Round about there. And anytime that we end up having leftovers, they make great leftovers. And then if I have a couple portions left after that, I usually put it in my container and just freeze it. And that’ll usually give maybe like one or two more servings. And so it’s a quick meal for someone on the go. Now, if you want to make this meal just for a couple of people, you can cut the recipe in half with the exception, of course, of the seasoning packet and the can of beef broth. You want to still use that measurement for the recipe. And you would just go ahead and double up on the butter flour mixture to thicken it up to your liking. Well, this bites for you. Go ahead and take your bite. Now, I’m going to take my bite and see how we did today. It’s a little hot. Got to blow it up. M. Mhm. Oh my goodness. This stew right here. This stew, y’all have got to give this a try. It is really simple to put together. You put in the crock pot and you go. The broth is nice and rich. The vegetables have come out perfectly. The beef is nice and tender. I hope you give this recipe a try. I will put that information in the description box below, the list of ingredients, my other crock-ot recipes, and family dinners. And for a visual, these are the ingredients that I used. This was my 2 lb of my beef stew meat, my 1 and 12 lbs of my potatoes. This is the bag of baby carrots. I just used a half of that bag. my condensed beef broth, my onion, my celery, and that one packet of the onion mushroom soup. And of course, a couple of bay leaves. Well, that is it for me today. I hope you enjoyed spending time with me in my kitchen as I made dinner for my family. If you’re not subscribed, please hit that subscribe button. If you like this video, don’t forget to show it some love. Give it a thumbs up and click share. Share this video with a friend or family. And remember, it’s always good when Devon is cooking for the family. I’ll see you on the next one. Bye-bye everybody. [Music]