Nothing beats a hot bowl of beef stew on a cold day. It is hearty, flavorful, and an easy crock pot meal.
Stew is my go-to cold weather meal. My husband typically works outside most days, so he appreciates a big bowl of stew to warm up at the end of the day. We always pair it with some homemade crusty bread. I highly recommend baking your own. It’s so easy and so delicious. We dip it into the broth of the stew, and it is my favorite part of the meal.
Stew meat is usually not very tender hence why it is best to slow cook it. I don’t like to cook my stew meat on high in the crock pot because it doesn’t turn out as tender when cooked lower and slower. The flavors and seasonings meld together when it’s cooked this slow. The carrots and potatoes absorb the broth, and they are irresistible!
Ingredients
- Stew Meat
- Russet Potatoes
- Baby Carrots
- Yellow Onion
- Water
- Better Than Beef Bouillion
- Salt
- Pepper
- Bay Leaves
- Garlic Powder
- Worcestershire Sauce
- Red Wine Vinegar
Instructions
- Peel and rinse the potatoes. Chop them into 1-inch cubes. Add them to the crock pot.
- Chop each of the baby carrots into 3 pieces. Add to the crock pot.
- Peel and chop the onion into 1-inch pieces. Add to the crock pot.
- Pat dry the stew meat. Chop into 1 1/2 inch cubes if not already precubbed.
- In a medium sized pot, add four cups of water and bring to boil. Add the better than beef bouillon and remove from the heat. Whisk until it’s well combined. Add to the crock pot.
- Add the salt, pepper, bay leaves, garlic powder, Worcestershire sauce, and the red wine vinegar to crock pot. Stir everything together.
- Set the crock pot to the low setting and cook for 5 hours.
- Remove the bay leaves from the stew and discard them.
- Serve.
Beef Stew
Nothing beats a hot bowl of beef stew on a cold day. It is hearty, flavorful, and an easy crock pot meal.
Ingredients
- 1 Lb Stew Meat
- 4 Russet Potatoes
- 2 C Baby Carrots
- 1/2 Yellow Onion
- 4 C Water
- 4 Tsp Better Than Beef Bouillion
- 1 Tsp Salt
- 1 Tsp Pepper
- 2 Bay Leaves
- 1 Tsp Garlic Powder
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Red Wine Vinegar
Instructions
- Peel and rinse the potatoes. Chop them into 1-inch cubes. Add them to the crock pot.
- Chop each of the baby carrots into 3 pieces. Add to the crock pot.
- Peel and chop the onion into 1-inch pieces. Add to the crock pot.
- Pat dry the stew meat. Chop into 1 1/2 inch cubes if not already precubbed.
- In a medium sized pot, add four cups of water and bring to boil. Add the better than beef bouillon and remove from the heat. Whisk until it's well combined. Add to the crock pot.
- Add the salt, pepper, bay leaves, garlic powder, Worcestershire sauce, and the red wine vinegar to crock pot. Stir everything together.
- Set the crock pot to the low setting and cook for 5 hours.
- Remove the bay leaves from the stew and discard them.
- Serve.
Notes
This recipe is safe to pressure can. I would recommend doing the raw packing method for best results. Follow proper canning procedures according to your pressure canners manual. For quart jars, process for 90 minutes.
Journa Liz Ramirez says
This beef stew turned out to be so comforting and hearty. And it is so easy to make. Must-try!
[email protected] says
So glad you made it and loved it. Thanks for sharing!
Colleen G says
I’ve made this twice in the last month- it’s that good! My kids loved it too, thank you. I even froze some for next week!