Crock Pot Beef Stew

March 2, 2017 • 0 comments

Crock Pot Beef Stew
  • Prep Time:
  • Cook Time:
  • Servings: 6


  • (1 lb) Stew Meat
  • (6) Fresh Bay Leaves
  • (6 Sprigs) Fresh Thyme
  • (8) Shallots
  • (1/4 cup) Fresh Parsley
  • (6 Cloves) Fresh Garlic
  • (5) Carrots
  • (1/4 Cup) Flour
  • (1/2 tsp) Salt
  • (1/4 tsp) Pepper
  • (1 1/2 cups) Beef Broth
  • (8 small) Yukon Gold Potatoes
  • (2 Tbls) Lard -- unrendered



Dice the shallots and mince the garlic.  Add 1 TBS of Lard or Olive Oil to a skillet heat one minute on medium heat than add shallots and garlic.  Cook until shallots are translucent.  Place shallots and garlic into the bottom of the crockpot.


Mix the flour, salt, and pepper into a container with a lid.  Add stew meat and shake until all the mixture has evenly coated the stew meat.  Add 1 TBS of Lard or Olive Oil to the skillet heat one minute on medium high heat add meat.  Cook meat for about 5 minutes until it is dark brown on each side.  Place meat onto of the shallots and garlic in the crockpot. 


Add Beef Broth, Bay Leaves, and Thyme to crockpot.  Cook in crockpot on high for 5 hours.


Cut Potatoes into quarters and peel and cut carrots into slices.  Add to crockpot for 1 hour. 


Boom you’re finished.  Serve in bowl garnished with parsley.  Don’t forget the parsley it makes it all the better.


Also, if you like a thicker stew pull meat and vegetables out of crockpot and bring juices to a bowl on high add corn starch to make a gravy.  Add meat and vegetables back into the crockpot and serve. 


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