Crock Pot Stew Recipe


MethodMain Ingredient


 Beef round steak/Chuck steak4 Pound, cut into 1 1/2 inch cubes (1 1/2 Inches Thick)
 Flour1⁄3 Cup (5.33 tbs)
 Salt1 Teaspoon
 Cracked pepper1⁄2 Teaspoon
 Carrots3 , pared, split lengthwise and cut in half
 Celery stalks2 Large, cut into 1 inch pieces
 White onions6 Small
 New potatoes8 Small, peeled
 Canned sliced mushrooms4 Ounce, drained (1 Can)
 Frozen green peas/Corn / green beans / lima beans10 Ounce, thawed (1 Package)
 Condensed beef broth10 1⁄2 Ounce (1 Can)
 Dry red wine/Water1⁄2 Cup (8 tbs)
 Brown sugar2 Teaspoon
 Kitchen bouquet2 Teaspoon
 Canned tomato wedges14 1⁄2 Ounce, drained (Or Slices, 1 Can)
 Flour1⁄4 Cup (4 tbs)
 Water1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5549 Calories from Fat 1594

% Daily Value*

Total Fat 177 g272.9%

Saturated Fat 0.97 g4.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7034.7 mg293.1%

Total Carbohydrates 318 g105.9%

Dietary Fiber 55.5 g222.1%

Sugars 76.5 g

Protein 602 g1203.5%

Vitamin A 727.4% Vitamin C 450.4%

Calcium 64% Iron 91.8%

*Based on a 2000 Calorie diet


If beef is extra lean, thoroughly wipe cubed beef on absorbent towels to dry.
If meat contains fat, quickly brown in large skillet to sear and remove fat; drain well.
Place beef cubes in crock pot.
Combine 1/3 cup flour with the salt and pepper; toss with beef to coat thoroughly.
Add all vegetables except tomato wedges to crock pot and mix well.
Combine beef broth, wine, sugar and kitchen bouquet.
Pour over meat and vegetables; stir carefully.
Add drained tomatoes and stir well.
Cover and cook on low setting for 10 to 14 hours (on high setting for 4 to 51/2 hours).
One hour before serving, turn to high setting.
Make a smooth paste of 1/4 cup flour and the water; stir into crock pot.
Cover and cook until thickened.