January 3, 2014

Comforting Beef Stew

beef stew


When Danielle first posted a photo of her beef stew on Facebook, right away I knew that I would want to make it. Here is the deal with me and beef stews…if it has too many ingredients or too much herbs in it,  I will not eat it. I am weird like that. Although I hit a little snags a long the way…First, I spilled the broth all over my kitchen (so I had to go buy more), then I got everything ready and forgot to turn on the crock pot….the beef stew turned out pretty good. I really wished I had taken a better photo but this is the best I can do at 10pm. Lesson learned.


Comforting Crock Pot Beef Stew

recipe from Cozycakes Cottage


  • 2 pounds of chuck roast, chopped in 1 to 1.5 inch pieces (Costco’s already cut meat is the best)
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 tablespoons tomato paste
  • 1.5 to 2 cups beef broth
  • splash of Worcestershire sauce (about a tablespoon)
  • 2 stalks of celery, diced or cut into 1-inch pieces
  • 6 medium red potatoes, peeled and cut into 1-inch pieces (I used golden potatoes, my favorite)
  • 3 carrots, peeled and cut into 1-inch pieces  (I used baby carrots)
  • 2 bay leaves
  • 1 teaspoon dried thyme (I used 1/2 teaspoon since I am not a big fan of thyme)
  • 2 tablespoons Minute tapioca (If you don’t have the tapioca on hand, no worries–I use it to thicken it up to a nice stew consistency, but it’s still good without it!)


Dry the meat with a paper towel and season with salt and pepper.  Heat oil in a skillet on medium heat.  Add all meat and brown.  You’re not aiming to cook the meat through, but to get the outside a nice color.  When the meat is browned, place it in the slow cooker.  If needed, add a bit more olive oil to the skillet and cook the onions on medium heat until translucent.  Add the Worcestershire, 1.5 cups broth, and tomato paste to the onions in the skillet.  Mix and cook until it just begins to boil or simmer.  Place the celery, carrots, potatoes, bay leaves, and thyme in the slow cooker.  Pour broth mixture over everything in the slow cooker.  Add Minute tapioca to the slow cooker and mix everything together.   At this point I add a few pinches of salt and freshly ground pepper.  Cover and cook on high for 6 hours.   *At the 5 hour mark, I gently mix the stew and taste test, adding salt, pepper, and more broth as needed ( I usually add at least another half cup of broth at this point).  Continue to cook for one more hour.   Remove bay leaves and enjoy!



My husband and I enjoyed the recipe so much that I know that I will make it at least one more time this winter season. Hope you get to enjoy Danielle’s recipe for the beef stew as much as I did.


1 comment

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