Easy Dump and Go Crock Pot Beef Stew

Today I’m going to show you guys how to make an easy beef stew in the crock pot. Now, I have made pot roast or beef stew where you brown the meat, but a lot of you have commented, a couple of you have sent me email messages, where you want a beef stew recipe that’s a bit easier, that skips the step where you brown the meat first. So this is the one.

Why You’ll Love This

This is kind of like a dump and go crock pot beef stew.

I love using this because it makes life easy.

Everything is soft and tender. The meat just falls apart when you push on it. It’s so good. The potatoes are soft and creamy, but they still hold a good texture. So it doesn’t disintegrate by the time the meat gets soft.

Ingredients

• two and a half to three pounds of beef chuck roast
• two teaspoons of Worcestershire sauce
• Cracked black pepper, like a half teaspoon (or a quarter teaspoon if using a fine ground pepper)
• half teaspoon of dried thyme
• five tablespoons of all purpose flour
• pound and a half to two pounds of gold potatoes
• three medium to large carrots
• three cloves of garlic minced
• two celery sticks
• beefy onion soup mix that comes in a pack
• one dried bay leaf
• Almost two cups of peas
• tablespoon of butter
• French bread
• chopped parsley

Instructions

1. Cut the beef chuck roast into large chunks.
2. Add two teaspoons of Worcestershire sauce to the meat and work that in to coat the meat.
3. Add like a half teaspoon of Cracked black pepper.
4. Add like a half teaspoon of dried thyme.
5. Shake in five tablespoons of all purpose flour and coat this meat.
6. Add the meat to a six quart crock pot.
7. Make sure that’s all mixed and evenly on the bottom there.
8. Go in with your celery and put that on top.
9. Add your garlic.
10. Sprinkle the beefy onion soup dry mix on top.
11. Go in with your potatoes and carrots.
12. Add one dried bay leaf.
13. Cover with a lid.
14. Three hours into the cook time, give it a mix and combine everything.
15. Quickly cover with the lid.
16. Let this continue cooking on a high heat for maybe another hour and a half.
17. Rinse almost two cups of peas.
18. At four hours of cook time on high, add your peas.
19. Take out the bay leaf.
20. Mix in the peas.
21. Cook for one more hour.
22. After five hours, before you give it a stir, skim off any fat that has pooled at the top.

Cooking Tips

Worcestershire, Worcestershire, it has, you know, it’s salty. So you don’t want to go too much with the salt here.

If you’re using dried herbs to your preference, I’m just going to go with some dried thyme.

This is going to help thicken whatever rendered juices end up in the crock pot.

I even chopped in the celery leaves. I think that adds great flavor. Very aromatic.

I love using this because it makes life easy. So this is why I didn’t chop up any onions because, you know, I have this.

When you lift the lid too much on your crock pot, it takes longer. It takes it longer to come up to heat and to start cooking.

I’m going to take out the bay leaf. I think it’s done its job.

Serving Suggestions

I’m going to toast some bread in this cast iron skillet with a little bit of butter.

Make sure I get butter on both sides of the French bread.

I have some chopped parsley. I’m going to do a little bit on top.

Now I’m going to get a good scoop of this. Right on top of the bread.

And this is dinner. I hope you give this recipe a try. I hope you like it. And thanks for watching.