Crockpot meals are some of my favorites to make because they are so dang easy and most of the time require very few ingredients. This recipe is on the back of the McCormick Beef Stew seasoning packet.
- 3 cups water
- 1 packet McCormick beef stew seasoning
- 2 pounds beef stew meat, cut into 1 inch cubes
- 1/4 cup flour
- 2 cups potato chunks
- 1 1/4 carrot chunks
- 1/2 cup celery, sliced
- 1 medium onion, cut into thin wedges*
*I didn’t add the onion but that is because I am allergic to it. I feel that there would have been more flavor if I was able to add the onion so I suggest doing so*
- Mix water, vegetables, and beef stew seasoning in crockpot.
- Coat beef with flour and then stir into crockpot.
- Cook 8 hours on low or 5 hours on high until beef is tender.
Now, this was a very easy and low ingredient recipe that I feel is a very good base recipe for beef stew that you can doctor up yourself and make your own. I did a few things different with the recipe. Since I work early in the morning I cut up the veggies the night before and added the veggies and seasoning in a bag. In the morning I added everything to the crock pot, added some dried rosemary, and tossed the beef in flour per the recipe. Once the stew was finished cooking I noticed it was still on the watery side so I added about 2-3 tablespoons extra flour and it thickened it up. The picture above is before I added the flour to thicken it up. The beef was amazingly tender and the veggies were cooked perfectly. However, I did find this recipe to be somewhat bland (could be because I didn’t add the onion due to my allergy) so the next time I try this recipe I will add my own spices and seasoning to the mix.
Tyler enjoyed the stew and added hot sauce to add some flavor to it and when I mean hot sauce I mean like two different hot sauces and some spices haha. He used Cholula, Tabasco, Lawry’s seasoning salt, and a Cayenne Pepper grinder.
There was plenty of stew leftover, so much that we actually stuck some in the freezer to save for later.
Serving Size 1 cup (Recipe makes 8 cups)
- 228 CALORIES
- 8g TOTAL FAT
- 57mg CHOLESTEROL
- 487mg SODIUM
- 15g CARBOHYDRATES
- 2g FIBER
- 24g PROTEIN
Here is the crockpot I used, the only difference is that the lid can latch on for traveling which is a plus! I love this crockpot because you can program the cook time and once time is up it automatically switches to warming mode.