Beef Stew, Crock II Recipe

Name: Beef Stew, Crock II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef chuck or stew meat, cut into 1 inch cubes; 1/4 cup flour, all-purpose; 2 teaspoons salt; 2 teaspoons black pepper; 1/2 cup beef stock; 1 teaspoon worcestershire sauce; 1 each garlic clove, minced; 1 each bay leaves; 1 teaspoon paprika; 4 each carrots sliced; 3 each potatoes diced; 2 each onions chopped; 1 each celery stalk, sliced; 2 teaspoons flavoring basically salt (optional)

Servings: persons

2 pounds beef chuck or stew meat, cut into 1 inch cubes
1/4 cup flour, all-purpose
2 teaspoons salt
2 teaspoons black pepper
1/2 cup beef stock
1 teaspoon worcestershire sauce
1 each garlic clove, minced
1 each bay leaves
1 teaspoon paprika
4 each carrots sliced
3 each potatoes diced
2 each onions chopped
1 each celery stalk, sliced
2 teaspoons flavoring basically salt (optional)

1
Place meat in crockpot.
2
Mix flour, salt and pepper and pour over meat; stir to coat meat with flour.
3
Add remaining ingredients and stir to mix well.
4
Cover and cook on low (200 degrees) for 10 to 12 hours or high (300 degrees) for 4 to 6 hours.
5
Stir stew thoroughly before serving.
6
To cook on the stove:
7
Mix the flour, salt and pepper together.
8
Coat meat with flour mixture.
9
In a large fry pan, wok, or Dutch Oven, brown the meat in a little oil (cooking a little meat at a time until all is browned).
10
Place meat in a large pot and add about 3 cups beef broth, worcestershire, garlic, bay leaf, paprika, carrots, onions and celery.
11
Stir to mix.
12
Cook over medium heat until it comes to a slow boil, reduce to low and continue cooking (4 hours or so) until the liquid is reduced and meat is tender, stirring frequently.
13
Add potatoes and continue cooking about another 30 minutes or until potatoes are tender.
14
Do not use Kitchen Bouquet.
15
If necessary, add a little flour mixed with water to thicken.

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds beef chuck or stew meat, cut into 1 inch cubes, 1/4 cup flour, all-purpose, 2 teaspoons salt, 2 teaspoons black pepper, and more.

Yes, Beef Stew, Crock II falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stew, Crock II

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions