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Crock Pot Beef Stew

Traci Taylor

This past weekend was kind of dreary here in the Southern Tier and felt to me like perfect stew weather. So I made a batch in my crock pot and am it was so delicious that I ate it for breakfast, lunch and dinner. I ate my stew with fresh rosemary and olive that I picked up from the bakery.  If you’re looking for a simple stew recipe that you can pop into the crock pot before your day starts and forget about until you get home at night, this is definitely for you!


  • 2 pounds beef stew meat, cut into 1 inch cubes
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 teaspoon Worcestershire sauce
  • 1 onion, chopped
  • 1 1/2 cups beef broth
  • 3 potatoes, diced
  • 4 carrots, sliced
  • 1 stalk celery, chopped
  • 1 parsnip chopped
  • Handful of fresh rosemary and thyme, chopped.
  • Splash of red cooking wine (if you’d like)


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.

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