The best Beef Stew crockpot recipe you’ll ever need! So easy, you’ll freak.
Take a big breath and blow the dust of the ol’ crock pot. It’s cool weather cooking time! I was given this Beef Stew recipe from a family member, which was apparently handed down from like 1,000 years ago, so it’s pretty tried and true. In my personal opinion, it’s the best beef stew I’ve ever had (and yes, I’ve had beef stew cook-off challenges with friends and this recipe won hands down for taste, cost and prep time).
Here’s why it’s so great:
- It tastes phenomenal.
- It’s so easy to make, it’s almost embarrassing. Prep time: approximately 3 minutes. Not kidding.
- It’s very inexpensive.
- It’s versatile and can be tweaked to your taste.
So, here’s the only curve ball. I’ve lost the actual recipe and just do it from memory. But don’t be afraid, it’ll still be wicked good.
Here’s what you’ll need to buy:
- 2lbs. cubed stew meat
- 1 large can of tomato sauce (the big one, 29 oz. maybe?)
- 2 tablespoons of Minute Tapioca (and more, as needed. This is ONLY used as a thickener, there is no taste, I promise.)
- 1 tablespoon of Worcestershire sauce
- Whatever vegetables you want to put in. I typically use whole mushrooms, frozen baby pearl onions, frozen peas, baby carrots. You can also put in potatoes, corn, brussels sprouts…anything goes!
Using either a crockpot or a large covered baking dish, proceed to dump all ingredients in pot at once. Stir. Put in oven on 250 for 5 hours (or I’ve also done it on 350 for 3 hours when in a pinch) or low on the crock pot for 8 hours or 5 hours on high. Every once in a while, stir it around. The Minute Tapioca is used as a thickener so depending on your preference, add a tablespoon at a time to thicken it up.
Cooking note: if you use softer vegetables like potatoes or brussels sprouts, throw them in half way through so they don’t get super mushy on you.
You’re done. Now brown up some crusty rolls and pig out. PS-this is also kid approved. Enjoy!