Best 3 Old Fashioned Beef Stew For Your Crock Pot Recipes

Comfort food doesn't get much better than a hearty, classic beef stew. A warm and delicious dish made with tender beef, flavorful broth, and a variety of vegetables. This slow-cooked dish is perfect for a cozy night in or a special occasion.

In this article, you'll find a collection of old-fashioned beef stew recipes for your crock pot. From classic stews to more unique variations, there's something for everyone.

The first recipe is a traditional beef stew, made with beef chuck roast, broth, vegetables, and herbs. The second recipe is a Guinness beef stew, which adds a rich, malty flavor to the dish. The third recipe is a red wine beef stew, which uses red wine instead of broth for a more robust flavor.

Finally, the fourth recipe is a slow cooker beef stew with dumplings, which adds a fluffy, dumpling topping to the stew. Each recipe includes step-by-step instructions and a list of ingredients. With these recipes, you can easily create a delicious and satisfying beef stew that your whole family will love.

Here are our top 3 tried and tested recipes!

SLOW COOKER BEEF STEW I

Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories Soups, Stews and Chili Recipes Stews Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

OLD FASHIONED BEEF STEW FOR YOUR CROCK POT

Old Fashioned Beef Stew for Your Crock Pot image

Take the hassle out of dinner tonight by letting this scrumptious stew simmer in your crock pot all day. From BH&G.

Provided by Bev I Am

Categories Stew

Time 10h40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons all-purpose flour
1 lb beef or 1 lb pork stew meat, cut into 3/4 inch cubes
2 tablespoons cooking oil
1 medium onion, cut into thin wedges
2 1/2 cups cubed potatoes
1 cup frozen cut green beans
1 cup frozen whole kernel corn
1 cup sliced carrot
2 1/2 cups vegetable juice cocktail
2 teaspoons beef bouillon granules
2 teaspoons Worcestershire sauce
1 1/2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
1 1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
1 bay leaf

Steps:

Place flour in a plastic bag.
Add meat cubes, a few at a time, shaking to coat.
In a large saucepan or Dutch oven brown meat, half at a time, in hot oil.
Drain off fat.
In the bottom of a 3-1/2- or 4-quart electric crock pot layer onion, potatoes, green beans, corn, carrot, and meat.
Combine vegetable juice cocktail, bouillon granules, Worcestershire sauce, marjoram, oregano, pepper, and bay leaf.
Pour over meat and vegetables in crock pot.
Cover and cook on low-heat setting for 10 to 12 hours or until meat and vegetables are tender.
Discard bay leaf.

OLD FASHIONED BEEF STEW

Old Fashioned Beef Stew image

My family loves to enjoy this thick and hearty bowl of tummy warmin' love. The original recipe comes from the 1970 "Hard Times Cook Book" beef and vegetable soup but has been officially "Mama'fyed" so much that it has become an entirely different dish. I hope your family enjoys this as much as mine does. It is wonderful served with some warm and crusty bread or biscuits or even a pan of warm cornbread. See the options at the bottom of the recipe too for MORE VEGGIES that are great additions. As always, feel free to make this recipe fit your family and their likes and dislikes. It always makes my day when someone tells me that their family/kids will now eat a new food that they would previously not touch after trying one of my recipes. If I can help your family eat healthier I am a happy Mama!

Provided by Mamas Kitchen Hope

Categories Stew

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs lean stewing beef, cubed
1 large yellow onion, diced
2 cups celery, diced including leaves
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes with juice
6 cups beef stock (equivalent amount water and bouillon may be used)
1/2 cup fresh parsley, minced
4 bay leaves
2 lbs potatoes, diced, peeled if desired
1 cup carrot, diced
salt
pepper
1 pinch sugar

Steps:

Brown meat in a large preheated and lightly oiled stock pot or dutch oven over med high heat until meat has browned on all sides.
Add onion and celery and continue to brown for a few minutes, stirring often.
Add garlic and cook for 1 more minute stirring constantly.
Add parsley, bay leaves, undrained tomatoes and stock to pan and carefully scrape up any browned bits from the bottom.
Bring all to a boil then reduce to simmer and cook for 2 hours or until meat just begins to get tender.
Add potatoes and carrots and cook about 30 more minutes or until vegetables and meat are all tender.
Taste and season with salt and pepper if needed. A pinch of sugar will be a surprising touch that will mellow any acidity from the tomatoes and really bring out all the flavors well. JUST a pinch--any more will make it sweet and strange. For the first time try adding just a few granules in in a bowl of the stew and see if you like it.
THICKER STEW: Add a slurry of cornstarch and cold water to hot stew and cook to desired consistency.
MORE VEGGIES: Try adding some fresh or frozen corn kernels, diced zucchini, shredded cabbage, fresh or frozen peas or any other veggies you like when you add the carrots and potatoes.
NOTE: Do not let anyone eat the bay leaves! They can be removed before serving!

Tips:

Use high-quality beef. Stew meat is typically made from chuck roast, which is a tough cut of meat. However, when it is cooked slowly, the collagen in the meat breaks down and becomes tender. Choose a chuck roast that is well-marbled, as this will help to keep the meat moist during cooking.
Brown the beef before cooking. Browning the beef before adding it to the slow cooker helps to develop flavor and color. To brown the beef, heat a large skillet over medium-high heat. Add the beef and cook for 5-7 minutes per side, or until browned on all sides.
Use a variety of vegetables. The vegetables in beef stew add flavor, texture, and nutrients. Choose a variety of vegetables that you enjoy, such as carrots, potatoes, celery, and onions. You can also add other vegetables, such as parsnips, turnips, or rutabagas.
Add some herbs and spices. Herbs and spices help to add flavor to beef stew. Some common herbs and spices used in beef stew include thyme, rosemary, oregano, basil, bay leaves, garlic powder, and onion powder.
Cook the stew on low for 8-10 hours. Cooking the stew on low for 8-10 hours allows the flavors to develop and the meat to become tender. If you are short on time, you can cook the stew on high for 4-6 hours, but the meat may not be as tender.

Conclusion:

Old-fashioned beef stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your stew thick or thin, with or without vegetables, or with a variety of herbs and spices, there is a recipe for beef stew that you will enjoy. So next time you are looking for a comforting and delicious meal, give old-fashioned beef stew a try.