Fall wouldn’t be complete without a hearty beef stew. CrockPots are practically made for beef. I am way too impatient to properly cook roast or stews using my stove. CrockPot meals using beef allows the meat to tenderize and absorb the flavors of the dish. I like to make a big batch of this stew on Monday morning and enjoy it for lunch all week long! 

CrockPot Beef Stew Recipe 

Ingredients 

• 1 lb cubed beef (stew meat or chuck roast) 
• 1/3 cup flour 
• 1/2 tsp Salt / 1/2 tsp Pepper / 1/2 Garlic Powder
• 1 cup baby carrots 
• 1 cup cubed yellow gold potatoes
• 1 cup whole mushrooms
• 1 12 oz stout beer 
• 1 yellow onion, chopped
• 3 cloves of garlic, diced
• 2 cups beef broth
• 1/3 cup Worcestershire sauce
• 1 tsp Fresh Thyme leaves
• 2 tbs tomato paste 

The key to really locking in the flavor of this dish is starting the beef off right. Put the flour, salt pepper and garlic powder into a 1 gallon ziplock bag and mix it together. Add the beef and shake it around to completely coat with flour. 

Using a small amount of olive oil, brown the beef in a hot pan. Remove when fully seared and place into the bottom of the crock pot. With the remaining oil in the pan, saute the onion and garlic. When done, add that to the crock pot. 

Add rest of the ingredients (carrots, potatoes, mushrooms, broth, Worcestershire, Thyme, beer) to the pot and leave on low for 8 hours. Depending on the heat of your crock pot, the dish may be done or you may want to thicken it some more. To thicken, add 2 tbs tomato paste and stir in 30 minutes before you intend to serve. Move the heat up to high to finish cooking.