Crock Pot Beef Stew

Prep Time: 30 - 45 min
Serves: 6 - 8
Cook Time High: 4 - 6 hrs
Cook Time Low: 8 - 10 hrs


2 lbs. Beef Chuck, Cubed
½ Cup Flour
2 tsp. Salt
1 tsp. Pepper
1 tsp. Paprika
3 Cups Beef Broth
2 tsp. Worcestershire Sauce
1 Garlic Clove, Minced
2 Bay Leaves
3 Potatoes, Diced
4 Carrots, Sliced
1 Large Onion, Chopped
1 Rib Celery, Sliced
1 Can Diced or Stewed Tomatoes


1. Place meat in crock pot.
2. In a small bowl (or measuring cup), combine flour, salt, pepper, and paprika. Pour mixture onto meat and stir until thoroughly coated.
3. In medium mixing bowl (or large measuring cup), combine broth and Worcestershire sauce. Pour half of this mixture into crock pot and stir.
4. Add garlic and bay leaves to crock pot.
5. Layer on Potatoes, Carrots, Onion, and tomatoes in crock pot. Pour on remaining half of broth mixture.
6. Cover. Cook on low for 10 - 12 hrs or high for 4 - 6 hrs.


*Tips: This works best in a 5 - 6 qt crock pot. I have also used venison in place of the beef, and it's very hard to tell the difference between the two. Meat that is a little more fatty (and cheaper) works great in this dish because the length of the cooking time tenderizes it. The meat is much easier to cube when it has been placed in the freezer for 15 minutes or so prior to cutting. There are usually tons of leftovers and we will eat on it for days.