THE BEST CROCKPOT BEEF STEW

Slow Cooker Beef Stew made with tender chunks of beef, loads of vegetables and a simple mixture of broth and spices that yields the BEST, easiest beef stew ever!

Slow Cooker Beef Stew is one of our favorite meals when it is cold outside. I could have soup or stew for dinner every night from November to March and be perfectly content. This recipe is a culmination of years of recipe testing to find the absolutely BEST Slow Cooker Beef Stew recipe. Since posting it, I’ve gotten numerous comments that support that statement- it really is the BEST! It’s also been featured on Today.com as one of the top Beef Stew recipes to try. Save this recipe- you won’t regret it!

A few years ago I began hunting down a really good beef stew recipe. I tried so many and none were quite right. Finally, I found one… only it wasn’t really for Beef Stew, it was for Beef Bourgignon which is a more complicated, richer version of a classic stew.

I altered the recipe and the result is an easy, delicious beef stew that’s made in a slow cooker. I listed two methods for preparing this stew. To really get a nice, full flavor, I like to take about 15 minutes and do some pre-cooking on the stove. It’s not necessary, but I prefer the flavor this way. Try both ways and see which one you like more.

Slow Cooker Beef Stew made with tender chunks of beef, loads of vegetables and a simple mixture of broth and spices that yields the BEST, easiest beef stew ever! 

How long does it take to cook stew meat in a crock pot?

 

I use a 2-lb trimmed beef chuck roast when I make beef stew. I cut it into 1″-2″ chunks and it takes 9-10 hours on low heat, 7-8 hours on medium heat, or 6-7 hours on high heat. I prefer the low and slow method as it gives the flavors of the stew time to meld.

Slow Cooker Beef Stew made with tender chunks of beef, loads of vegetables and a simple mixture of broth and spices that yields the BEST, easiest beef stew ever! The BEST Slow Cooker Beef Stew

  • 4 TBSP olive oil
  • 2 tsp minced garlic
  • 2 lbs trimmed beef chuck, cut into 1-2-inch cubes
  • 1/4 cup of flour, tossed with meat to coat
  • 5-10 red potatoes, diced
  • 1 medium onion, chopped
  • 2 cups sliced carrots, about 3-4
  • 2 cups sliced celery, 3-4 stalks
  • 1 cup of red cooking wine**
  • 1 cup beef stock or canned beef broth
  • 1 can diced tomatoes, drained {14.5 oz}
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp allspice
  • 8-oz container of sliced mushrooms {optional}
  • 2 tsp cornstarch

How do you make Homemade Beef Stew?

 QUICK METHOD:
  1. Turn crockpot on low. Toss all vegetables and meat in the crockpot. Combine spices {except bay leaf}, oil, cooking wine, beef broth and whisk lightly to combine. Pour over meat and vegetables. Add in bay leaf.
  2. Give it stew a light stir, cover and cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.
  3. To thicken stew, about 30 minutes prior to serving, ladle out about  1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine.
MORE DEVELOPED FLAVOR METHOD: takes 15-20 additional minutes
As I said before, this just gives the stew a better, more developed flavor. It’s really not difficult, just a few extra steps but it goes fast.
  1. Put potatoes, tomatoes, carrots and celery in the crockpot. Have the beef broth and cooking wine measured out and ready.
  2. Heat a frying pan up on high. Add in 2 TBSP oil. Add garlic. Once pan is hot, add beef. Sear beef for about 2 minutes on each side. Transfer beef out of pan after 5 minutes.
  3. Do not wash the pan! The technical term here is deglazing- we’re going to add liquid that will help loosen up and remove the flavorful meat remnants on the bottom of the pan. Return pan to hot stove top and add remaining 2 TBSP of oil. Once oil is hot, add in the onions. Wait about 3-4 minutes until the onions are beginning to be translucent and are sizzling. Add in cooking wine and beef broth. Once the liquid begins to boil, turn off the heat and pour entire mixture into the crockpot.
  4. Add spices and seasonings, mushrooms and bay leaf. Stir lightly to combine.
  5. Cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.
  6. About 30 minutes prior to serving, ladle out about  1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine. This helps thicken it up! If you want it even thicker, you can repeat this process once, waiting about 15 minutes between to double check thickness.
**If you don’t have or don’t like cooking with wine, you can use grape juice, apple juice or simply increase the beef broth to 2 cups instead. I use red cooking wine though- I think it adds a wonderful flavor! 

Time Saving Tips to making Homemade Slow Cooker Beef Stew:

The most time consuming part of making stew is chopping and dicing all the vegetables and meat. Even by splitting up these tasks and getting them done ahead of time, it’s helpful.
  • I almost always have prepared homemade mirepoix {carrots-onion-celery} sliced and frozen. This saves a huge amount of time, plus it’s so useful to have this mix on hand all winter long.
  •  Defrost the meat a few days before, then the night before, dice the meat into 1″-2″ chunks and sprinkle seasoned meat tenderizer as well as the 1/4 cup of flour on it. I just put it all in a large zip lock bag so that I can mix the flour up with the meat easily. (Meat tenderizer can be found on the spices/ seasonings aisle of the grocery store.)
  •  Another task you can do the night before is to scrub and cut up the potatoes. Starch is released from the potatoes when you cut them and it will cause them to darken, so make sure you submerge them in water to prevent this discoloration. I put them in a large tupperware, then just covered them with water.
You can also pre-measure out the seasonings so that you literally just have to combine it all prior to adding it to the crock pot and that’s it!
Like this Slow Cooker Beef Stew recipe? Try these other comfort food recipes of ours ~ 

Slow Cooker Beef Stew made with tender chunks of beef, loads of vegetables and a simple mixture of broth and spices that yields the BEST, easiest beef stew ever! 

Slow Cooker Beef Stew made with tender chunks of beef, loads of vegetables and a simple mixture of broth and spices that yields the BEST, easiest beef stew ever! 

Yields 8-10

THE BEST SLOW COOKER BEEF STEW

Slow Cooker Beef Stew made with tender chunks of beef, loads of vegetables and a simple mixture of broth and spices that yields the BEST, easiest beef stew ever! 

30 min

7 hr

7 hr, 30 Total Time

Save RecipeSave Recipe

4.3 based on 6 review(s)

Recipe Image

Ingredients

  • 4 TBSP olive oil
  • 2 tsp minced garlic
  • 2 lbs trimmed beef chuck, cut into 1-2-inch cubes
  • about 1/4 cup of flour, tossed with meat to coat
  • 5-10 red potatoes, diced
  • 1 medium onion, chopped
  • 2 cups sliced carrots, about 3-4
  • 2 cups sliced celery, 3-4 stalks
  • 1 cup of red cooking wine**
  • 1 cup beef stock or canned beef broth
  • 1 can diced tomatoes, drained {14.5 oz}
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp allspice
  • 8-oz container of sliced mushrooms {optional}
  • 2 tsp cornstarch

Instructions

  1. QUICK METHOD: 
  2. Turn crockpot on low. Toss all vegetables and meat in the crockpot. Combine spices {except bay leaf}, oil, cooking wine, beef broth and whisk lightly to combine. Pour over meat and vegetables. Add in bay leaf.
  3. Give it stew a light stir, cover and cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.
  4. To thicken stew, about 30 minutes prior to serving, ladle out about  1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine. 
  5.  
  6. MORE DEVELOPED FLAVOR METHOD: takes 15-20 additional minutes
  7. As I said before, this just gives the stew a better, more developed flavor. It's really not difficult, just a few extra steps but it goes fast.
  8. Put potatoes, tomatoes, carrots and celery in the crockpot. Have the beef broth and cooking wine measured out and ready.
  9. Heat a frying pan up on high. Add in 2 TBSP oil. Add garlic. Once pan is hot, add beef. Sear beef for about 2 minutes on each side. Transfer beef out of pan after 5 minutes. 
  10. Do not wash the pan! The technical term here is deglazing- we're going to add liquid that will help loosen up and remove the flavorful meat remnants on the bottom of the pan. Return pan to hot stove top and add remaining 2 TBSP of oil. Once oil is hot, add in the onions. Wait about 3-4 minutes until the onions are beginning to be translucent and are sizzling. Add in cooking wine and beef broth. Once the liquid begins to boil, turn off the heat and pour entire mixture into the crockpot.
  11. Add spices and seasonings, mushrooms and bay leaf. Stir lightly to combine.
  12. Cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.
  13. About 30 minutes prior to serving, ladle out about  1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine. This helps thicken it up! If you want it even thicker, you can repeat this process once, waiting about 15 minutes between to double check thickness.
7.6.4
63
https://butterwithasideofbread.com/the-best-crockpot-beef-stew/
Crockpot Beef Stew is our favorite beef stew recipe ever! It's loaded with vegetables and brimming with tender chunks of beef. Comfort food at its finest! 

Crockpot Beef Stew is our favorite beef stew recipe ever! It's loaded with vegetables and brimming with tender chunks of beef. Comfort food at its finest! 

Crockpot Beef Stew is our favorite beef stew recipe ever! It's loaded with vegetables and brimming with tender chunks of beef. Comfort food at its finest! Slow Cooker Beef Stew made with tender chunks of beef, loads of vegetables and a simple mixture of broth and spices that yields the BEST, easiest beef stew ever!

116 COMMENTS

    • Meat tenderizer can be found in the spice section of most food stores- I'm from the South and they have it at Kroger and Walmart here!- its a combination of things and it is white in color. I use it on meats that I'm going to be slow roasting and let it sit on there for about 30mins with the other spices I'm wanting to use- hope that helps!!
    • Here are some great tips for meat tenderizers you would have in your home everyday, from tea and coffee to beer and buttermilk. And it explains how they work. I have to say yogurt is one of my favorites. Enjoy!<br /><br />http://tipnut.com/tenderizers-work/
    • Meat tenderizers usually have MSG which many people have an allergic reaction to, causing headaches and migraines. Instead use salt and pepper mixed with the flour before you sear the meat. If you need to tenderize the meat, use a wooden mallet made for that purpose.
    • Actually, meat tenderizer is generally comprised of an enzyme called &#39;Bromelain&#39;, and is naturally derived from pineapple. It breaks down many of the disulfide bonds in the meat protein, making it significantly more tender.<br /><br />Additionally, modern research on MSG (Monosodium Glutamate) has shown that it&#39;s completely safe to consume. MSG is also naturally produced (from seaweed
      • no, its not made from bromelain. It is MSG and is a chemical. Modern research has not shown it is completely safe to use, My gut is you may work in food industry, but do not use MSG> My patients get terrible allergies, heart palpitations and most of all, it is NOT needed. Good cut of beef and spices does not need, ever MSG. It is NOT naturally produced from seaweed, good grief. There are ton of clinical studies advising not to use MSG and why? use good cuts beef, fresh spices, and if need be............meat tenderizer too. Scary to read the answers , from folks not in healthcare. Best of luck.........and stew is great!
    • Consumers should know that the glutamate industry funded the majority of studies &quot;proving&quot; the safety of MSG. Independent scientists have not always agreed with those findings.
    • hi, hope you dont mind an add on comment, but meat tenderizer should not be used. Ever. I am clinician, and it is purely a chemical additive called MSG, monosodium glutamate, and several clinical studies, showing thousands allergic to MSG and most importantly, raises blood pressure (pressure on vessels) and heart palpitations. Lot of folks allergic reactions. Most importantly, not needed. If you use fresh spices (and it is a lovely recipe, just made it), there is zero need for it. If you want to tenderize meat, you can use meat tenderizer "tool'. sold for ten bucks at Bed Bath beyond, which break down enzymes good ol fashioned way vs chemical . Just my two cents!
  1. Alexis- GREAT question! Meat tenderizer is found in the spices/ seasoning section at any grocery store. It comes seasoned and unseasoned- I like the seasoned variety. It has quite a bit of salt, so you&#39;ll find I don&#39;t add any additional to this recipe. It&#39;s super cheap- I got mine at Walmart for less than $1. <br /><br />One of my biggest pet peeves with stew is tough meat. I think
  2. All8- ha! Thank you for your comment- I make the asterik, then forgot to add the note! I went back and added it- here it is:<br /><br />**If you don&#39;t have or don&#39;t like cooking with wine, you can use grape juice, apple juice or simply increase the beef broth to 2 cups instead. I use red cooking wine though- I think it adds a wonderful flavor!
  3. Found you through Pinterest - this recipe looks fantastic!!! I&#39;m planning on making it very soon! I was hoping to get some input from you on something though...my boyfriend is very opposed to the texture of tomatoes; do you think there is anyway I could take out the can of drained diced tomatoes or replace them with something else and still maintain the deliciousness of the stew? Let me know
    • Krista,<br />I see that your question is not answered as of today so I thought I would post my opinion on this. I have never added tomatoes to my beef stew, but I do use them when I make a veggie-beef soup or stew. <br />I don&#39;t think you really need to, but if you want to substitute, I suggest you use a few (3-4) tablespoons of tomato paste. I have seen tons of stew recipes that use paste
  4. Thank you! I have a freezer full of meat I need to use and am hunting for recipes. I&quot;m in the process of swapping my uncooked foods in one freezer (that needs to defrost) with cooked meals in the other. I look forward to trying this recipe ... sans bay as my mother hates bay :(
  5. Wow it&#39;s looking delicious, but I like your time consuming fact, Today I&#39;ll try to cook for my wife. <a href="http://www.manrecipes.com/recipe/asian-vegetable-stir-fry" rel="nofollow">stew recipes</a>
  6. I made this morning for the first time and was rushing as I had to leave for work. I tenderized the night before, did the extra deglazing step, however I forgot to coat the meat with flour. If I do the extra two cornstarch steps at end, can I salvage the meal? How important was that for the gravy? My family likes a thicker gravy, so any suggestions to fix this would be great.
  7. This recipe does not even come close to fitting in my oval crockpot! I did the measurements exactly, used 10 small red potatoes, etc. Had to pull out a bunch of ingredients and still could barely get the top on. Maybe you should indicate what size your crockpot is? From the photo, it looks HUGE, and I wish I had paid attention to that. Still looking forward to a delicious dinner though.
  8. Thanks very much for this recipe, everything turned out wonderful for me. I especially appreciate the night-before tips, as I&#39;m not pro in the kitchen.<br />I did the extra time method, and I think it&#39;s definitely worth it. I didn&#39;t have &quot;cooking wine&quot; but I did have nice bottle of Garnacha. It&#39;s definitely noticeable and adds a nice touch; however, I can&#39;t help but
  9. We have this on the stove on low now. It was too much for the crock pot size we have. I am enjoying the aroma of the allspice as it simmers! We&#39;be made alot of stewa and this one I know is going to be the best! It smells INCREDIBLE. We&#39;re having a loaf of italian bread on the side.
  10. Cold weather is right around the corner, and I just found your recipe. Quick question: what can cooks do to keep veggies crisp-tender when crock-pot cooking this stew? My carrots, onions and celery end up with a consistency more akin to mush than something healthy.
  11. Mine has been in the crockpot for 5 hours. I just got home and my house smells amazing! I can&#39;t wait to try it. I don&#39;t feel like mine has enough liquid in it. There broth on mine is a much lower level than in your pics. I can&#39;t decide if I should add another can of broth or just let it go. Either way, I can tell it will be delicious! Thanks!
  12. @LindaMarie, Did this today, I added more broth because I was worried about fluid level too. Will be done in about 20 minutes but smells incredible and I keep stealing vegetables from it. Absolutely delicious, better than my mother&#39;s!
  13. I was reading the post about the vegies possibly being a little too mushy. Did yours get that way and should I just cut the vegies bigger? Thanks. I hope to make this for my boyfriend and I. We are both in school and hope to have an easy day. And crock pot cooking seems ideal for that :)
  14. Just ate my first bowl, and oh is it delicious! I had the same issue with the size of my crock pot, luckily I have two, so just grabbed the second one and fired them both up. Thanks for the great recipe, allowed a novice hubby cook like myself to make many great meals for my wife and I!
  15. Of all things, I had no thyme and no allspice on hand. That never happens! Subbed herbs de Provence and I can&#39;t stop going over to smell the crock pot. I think my wife and kids are going to love this.
  16. I cooked this today and it came out absolutely delicious. I did the long version where I browned the meat in the pan and then put it in the crock pot. <br /><br /> My 8 year old boy who is picky ate it like a wolf and couldn&#39;t stop bragging about it while eating it. That says a lot. <br /><br />Great recipe and will cook it again for sure.
  17. I made this last night and it was GREAT! I make beef stew in a crock pot all the time because I think it is a smart idea to stretch a $ and get a lot of nutrients. I did not have any red wine so I left that out but it was still terrific. I have never grilled the onions first before but the extra steps are worth it. And the allspice added some very nice and different flavor! I don&#39;t use
  18. @ Jessica Williams<br />As there are some variants in seasoned meat tenderizers, what flavor base is the one you use? I do use other forms of meat tenderizers, like home made marinade bases, so I was checking what seasonings are in your seasoned meat tenderizer.
  19. As I was searching for a crockpot beef stew recipe to see if I could get a fresh idea/inspiration I just had to click on your link because I just loved the title of your blog :). Thanks for sharing your recipe.
  20. Jessica, this is the first pinterest recipe I&#39;ve tried! Like you, I have a favorite beef bourguignon recipe but it requires a lot of time at home while it&#39;s<br />cooking on the stovetop. My very particular family and I enjoyed this meal very much. Your recipe was clear and easy to follow. I chose the <br />longer method and the results were wonderful. I&#39;ll be looking for more of
  21. Looks awesome....I&#39;m looking forward to having this simmer in my crock pot all day tomorrow. Quick question, can I do the Browning and deglazing step today, combine everything, and return to the fridge until tomorrow? This would save me some time in the morning.
    • I&#39;ve never done the browning/ deglazing steps early like that, Jessica, but you know, it&#39;s worth a shot?? I like to do those steps to incorporate the added flavor deglazing brings...so if you have to do it the night before or not at all, I say do it the night before. Let me know how it turns out! (I think it will still be fantastic!)
  22. It&#39;s been a long cold winter and even though daylight savings time started today, there&#39;s no sign of spring yet!<br />Was looking for an awesome slow-cooker recipe when I came upon this one. From what I&#39;ve read in this blog, it should be fantastic. <br />To perk up the flavor a bit, I added about a cup of Merlot!
  23. I stumbled across this blog yesterday while looking for some ideas to add a new twist to an old dish. the allspice is what intrigued me. I&#39;ve used wine, tomatoes and such before and the added richness they bring really compliments the beef. I prepped everything last night and it&#39;s in the slow cooker now. I eyeballed the amounts of everything as I was prepping last night and when
  24. Saw this on Pinterest and decided to toss it all in the slow cooker today. I didn&#39;t have any red wine, so I subbed apple juice which should add an interesting flavor. And I&#39;ve never seen a beef stew recipe that called for allspice before. I&#39;m really looking forward to dinner tonight!
  25. I made this beef stew yesterday. I agree it is the best crock pot beef stew recipe out there. The allspice is a key ingredient. I&#39;ve never used an entire cup of red wine in a stew before but it gave it a wonderful flavor. I have experimented with beef stew recipes my entire adult life and so far, I like this one the best. This recipe is a keeper.
  26. I made this for dinner tonight. I didn&#39;t have red wine so doubled the beef broth. I did add a dash of Kitchen Bouquet for flavor. This was a very good beef stew recipe. Thank you for the recipe!
  27. I made this about 10 days ago. Hands down, best crockpot beef stew ever. It is even BETTER the next day. Sure to become a family favorite! It is worth the extra effort of browning the meat...
  28. I just made this recipe, but cut it in half for our small family. The amount of liquid is concerning me though!! Do I need to add more broth or wine? Or do the vegetables let down a lot of liquid as they cook? Please let me know as soon as you can :) I&#39;m excited to try this, my house smells amazing already!
  29. Am in the process of making a beef stew. I don't own a slow cooker and one is not needed. My home made beef stock base is thickened with a sautéed roux of flour and butter, tomato paste and either a couple pieces of canned anchovies or some anchovy paste, foe additional depth of flavor which is unidentifiable in the final product (as anchovies which many people don't like). I add a touch of lite soy sauce and hot sauce to the liquid for flavor and some figs or prunes for sweetness (which are removed prior to service.) It's yummy and has the regular carrots, onions, celery, and potatoes.
  30. Very excited to try this recipe. I'm from New England and this could be a great cure to the horrible winter we've been having. My question is what is the size of the slow cooker that you should use for the recipe? And if I half the recipe, should I adjust the cooking time at all?
    • I use a large crockpot- an 8 quart. If you halve the recipe and use a smaller crockpot, you should still cook it the same amount of time. (The crock will be proportionally full.) If you use a large crockpot but halve the recipe- it will only be partially full- you might want to cook it an hour or two less. I hope that makes sense!
  31. I'd like to prepare this the long way the night before, and then put it in the slow cooker the next morning. Would this approach affect the outcome of the dish?
  32. I love this recipe first off.... I also love my crock pot & use it often..... From what I could find in your comments I think you are using an 8 Quart crock pot????? WHO HAS THAT ???? I thought & Have been told mine was "BIG" However mine is only a 6 Quart.... I sooo want to make this stew I can sooo already taste it but PLEASE HELP !!! what do I cut down on to make it fit??????
    • I use a 7-quart Crockpot most often- and in this recipe. If you're going for a smaller stew, I'd say use less potatoes. :) Enjoy!
  33. The chuck broke up a little more than I would have liked. Next time I'll use a top blade or sirloin. Great recipe!!
  34. i made this recipe and everyone that came to my house said they could smell it!t when it was done my daughter said she wasn't all that crazy about it. I put 1cup red wine and 1 cup beef broth but it had a sour taste to it . other than that it was all cooked withen 5 hours. will try it the normal way!
  35. Great basic recipe. I made some adjustments. I cut the potatoes to 8 small to medium. We like tomatoes so in addition to the i can of diced I added a can of stewed. I also did not drain them. It needed a bit of heat so I added two teaspoons of smoked paprika. I also added two teaspoons of sugar to sweeten a little. It came out great. Next time I make this I will probably eliminate the potatoes and serve over egg noodles
    • I love your ideas for alterations Jerry! I've omitted the potatoes and served it over mashed potatoes- I imagine it'd be fantastic over egg noodles! And YES on the smoked paprika!! YUM!
  36. We went to NYC with the marching band over Thanksgiving and had dinner at a nice restaurant called Cafe Centro. They served the most delicious Beef Stew that I had ever had. I came home on a mission to find a copycat. This was not it...but it was even better. I can emphasize enough how incredible the flavors are in this recipe. The smell....oooohhhh. So good. I used a Pinot Noir instead of cooking wine as I only had white cooking wine in the cabinet, but the Pinot Noir was perfect. If you do not care for a wine flavor, it could easily be left out, but my teens even loved the flavor. i had a nice chuck roast and did not use tenderizer. On the contrary, probably could have cooked it Low for 7 hours instead of High as my meat shredded, but was still delicious. Thank you for a wonderful recipe. It will become a staple in our house.
  37. Used the quick method, turned out well. If I do it again I would skip the olive oil. It just ended up floating on top and wasn't necessary.
  38. Please--when you write a recipe, every ingredient should be mentioned in the instructions! I forgot the flour because it was not referenced in the directions.
  39. Classic "beuf bourg." is traditionally made with a strip or two of bacon sautéed to render the fat; this fat is then is used to brown the meat in the frying pan and to soften the garlic and onions. the bacon strip is chopped and thrown into the stew. It richens the flavor! NOTE: be careful about your choice of wine. The better the taste of the wine, the better your stew will be. "Cooking wine" is not really that good as it is usually laced with salt and preservatives. GREAT RECIPE!
  40. Today, I went to the beachfront with my kids. I found a sea shell and gave it to my 4 year old daughter and said "You can hear the ocean if you put this to your ear." She placed the shell to her ear and screamed. There was a hermit crab inside and it pinched her ear. She never wants to go back! LoL I know this is entirely off topic but I had to tell someone!
  41. Just tried this today and it is DELICIOUS! Even without doing the extra step of browning the meat (didn't have time as I had get ready before running out the door), the flavour is still stunningly rich. I will try again but with the extra steps and I can't wait to see how it changes the flavour! I want to eat a big bowl right now but alas, it's nearly 10:30 pm so I'll have to wait till tomorrow :P
    • Hi Sarah- both of those instructions are in the recipe. I toss the flour with the meat after it's cut up (see the ingredients list.) As for the tomatoes, you add them to the crockpot with the carrots and celery. I hope you try it- it's a wonderful recipe!

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