Nothing says comfort food like beef stew. Mom’s Crock Pot Beef Stew is hearty, full of flavor and easy to put together for a busy weeknight or a Sunday night family dinner.
Barbara and I grew up on this beef stew. Our mom fixed it in the oven and served it with homemade bread (or canned biscuits if she was in a hurry). This was a favorite dish of our family on Saturdays in the winter. Our dad loved coming in to the smell of beef stew after working outside on the farm.
However, since it required a longer cooking time, this was a meal that we only had on the weekends as she taught school through the week.
So, Barbara adapted it for the slow cooker and created Mom’s Crock Pot Beef Stew. It still has all the elements of the original, but now you can put it all together before you head out the door in the morning and come home to a warm, filling meal.
If your family are meat and potato eaters, like ours, this is definitely a meal that you need to add to your meal plan.
One note from Barbara…don’t be afraid of the tablespoon of salt in this recipe. It may seem like a lot, but it’s needed, she promises it is OK.
Mom’s Crock Pot Beef Stew
- 1½ lbs beef stew meat or boneless beef chuck roast, cubed
- 1 onion, diced
- 2 ribs celery, diced
- 6 carrots, peeled and diced
- 5 potatoes, peeled and cubed
- 1 Tablespoon salt
- 2 Tablespoons minute tapioca
- 1½ cups tomato juice
- Spray crock pot insert.
- Layer the first five ingredients in order listed.
- Combine salt and tapioca and sprinkle over top.
- Pour tomato juice over the top.
- Cook on low for 8 to 10 hours.
Linked up to Meal Plan Monday.
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