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Slow Cooker Rustic Beef Stew

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Slow Cooker Rustic Beef Stew

slow cooker rustic beef stew

 Well, we are back from spring break and back to reality. What that means for my family, and for a lot of other families, is back to practice after school for baseball and other activities. Although we are officially into Spring now, we are still having some crazy weather days. It’s nice and pretty outside today, but later this week, we have a full day of rain and cooler temperatures. So that night, we’ll be having this Slow Cooker Rustic Beef Stew! I can put it all in my slow cooker in the morning and go about my day. Another thing I like about using a slow cooker is that it doesn’t make my whole kitchen hot.

Slow Cooker Rustic Beef Stew

Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Course Main


  • 2 pounds Beef Roast cubed
  • 1/2 cup Flour
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Thyme
  • 1 tsp minced Garlic
  • 1 Bay Leaf
  • 1 tsp Paprika
  • 1 tbsp Worcestershire sauce
  • 1 large Onion chopped
  • 2 cups Beef Broth
  • 1 lb Potatoes cubed
  • 1 lb Baby Carrots
  • 2 stalks Celery chopped
  • 2 tbsp Brown Gravy mix
  • 2 cup Water


  • Place the cubed roast into the slow cooker.
  • In a small bowl, mix together the flour, salt, and pepper. Pour mixture over the meat, and stir to coat meat with flour mixture.
  • Stir in the remaining ingredients.
  • Cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.
  • Remove bay leaf before serving.

 slow cooker rustic beef stew coll

When making this Slow Cooker Rustic Beef Stew, you can cut up your own roast or buy stew meat already cubed. I do it both ways, but always like to get the very lean cut. We usually just have crackers on the side and call it a night! You can browse through all of our yummy recipes HERE!

If you don’t have a slow cooker that you LOVE, you may want to try this one! It has a locking lid so it also travels really well!


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One Comment

  1. Oh, thought I would add that when it is done cokoing that the gravy is very runny as liquids tend to be cooked in a slow cooker. So I took out the meat and covered it in foil to keep it warm until I could cut it up, then I put the gravy and veggies on the stove top. (My slow cooker sits right on the cooker part and so I can put that right on my stove top, but if yours doesn’t then you could probably transfer to a pot.) Then in a bowl I mix a little corn starch with some water and then add that into my gravy and veggies. Cook until bubbly and the gravy thickens up. I like my gravy to be a little more thick then what will happen in a slow cooker.

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