Best Ever Crockpot Beef Stew


(11 votes) 3 11

This stew is derived from my mother's recipe. Using natural meat and organic vegetables gives this dish a delicious and mouthwatering flavor, plus the meat will be tender without being mushy.

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Tucson, AZ

Time needed

20 min preparation + 6-6 1/2 hour cooking

Serving Size / Yield

4-6 servings


  • 2 lbs. all-natural stew beef, cut into 2-in. pieces
  • 1 1/2 C. organic baby carrots
  • 1 med. onion, halved and cut into lg. pieces
  • 6 organic red skin potatoes
  • 1 C. frozen organic peas
  • 1 can organic tomato paste
  • 1 bay leaf
  • 3/4 tsp. salt or to taste
  • 1/4 tsp. black pepper
  • 1 1/2 C. water
  • flour

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Dredge meat in flour, shaking off excess. Heat 1 tablespoon oil in a large skillet and brown meat on all sides (cook in batches to avoid overcrowding). Place carrots, potatoes, and onions in bottom of crockpot. Put meat on top of vegetables. Sprinkle with salt and pepper. Mix water and tomato paste until relatively smooth. Pour over meat and vegetables. Add bay leaf. Cover and cook on high for 5 1/2 to 6 hours. Open lid and stir to distribute sauce. Add peas and cook an additional 20-25 minutes, or until peas are heated through (do no overcook). Remove bay leaf before serving.

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