Easy Crockpot Beef Stew

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Nothing like a pot of warm stew to keep away the winter chills.  This recipe is pretty easy and quick to throw together. It just needs all day to simmer in the crockpot.
 
Here is the recipe..

Beef Stew for the Crockpot
1lb. beef stew meat
2 to 3lbs potatoes, peeled and chopped into bite size pieces
2 cans green beans, drained
1 can cream of mushroom soup (I use organic cream of mushroom soup)
2 cans corn, drained
1 can (14oz) diced tomatoes
1 to 2 cans (14oz) beef stock
Salt, pepper, seasoning salt, to taste

Combine all ingredients in the crockpot and let it simmer on low all day long (10+ hours or less time on high).

Here are the some pictures of my stew..

First are the ingredients. And you will notice some of the ingredients don’t look typical.. LOL.. I have a package of beef stew meat from the cow we purchased, a box (not a can) of cream of mushroom soup, the brand is Pacific and I buy it from my food co-op Azure Standard, 1 quart bag of my homemade beef stock from the freezer, 1 quart bag of corn that I froze from my garden last year and one quart jar of green beans from last summer’s garden.  But don't worry, you can purchase the above listed ingredients to make this yummy meal..



My meat was frozen (forgot to take it out of the freezer the night before.. but it really is not a problem, I cooked the stew on high all day long and it turned out just fine). I added the meat and potatoes to the crockpot first..



Then the green beans, corn and tomatoes next….



Then I poured the cream of mushroom soup over the top….



Then added my beef broth. My broth was also frozen so I just put the whole frozen package right on top of it all. It defrosted as the meal cooked and later in the morning I stirred it all up.  But if you are using canned broth, just pour it in and stir it up. 



After 10 hours on high (like I said, I cooked it on high all day because my meat was frozen), it was done..



Now this stew was a little on the soupy side, which is how we like it. But if you want a thicker stew then only add one can (14oz) of beef stock. Taste it and add salt, pepper and seasoning salt to your desired likeness.. :)


You can serve this meal with some dinner rolls or biscuits and a big green salad…
Enjoy!!  :)
 

Comments

  1. AnonymousJanuary 21, 2011 at 7:27 AM

    I am adding this to our menu for next week. It looks so good. Thank you for sharing it.
    Blessings,
    Carol

    ReplyDelete
  2. EstherJanuary 21, 2011 at 2:17 PM

    Gonna try it. Thanks.

    ReplyDelete
  3. billiJanuary 21, 2011 at 5:28 PM

    when you make your beef stock how do get the grease off. when I use those separators,with spout, i must be doing something wrong, I just love how doable you make everything! thanx!

    ReplyDelete
  4. CrystalJanuary 21, 2011 at 6:28 PM

    billi, I do it two ways.. if I have the time I put the pot of broth in the fridge overnight and let the fat solidify and the next day spoon it off.. If I don't want to mess with that I just bag it up and freeze. When I go to use it I wait until it has defrosted a bit and then just spoon out the solidified fat.. but often times I don't worry about the little bit of fat because it adds good flavor to whatever I am making..

    ReplyDelete
  5. AnonymousJanuary 22, 2011 at 1:43 PM

    I'm so sad that I didn't see this yesterday and have it cooking on the counter today. It's a snowy, snowy day in Michigan and this would have been perfect! I plan on trying it this coming week, thanks Crystal.

    Michelle
    Holland, MI

    ReplyDelete
  6. Created For HimJanuary 22, 2011 at 4:55 PM

    Crystal;
    How big is your crockpot? Where did you find it?
    I have a turkey roaster that I sometimes use but it cooks REALLY fast and I can't leave it alone all day when I'm at work. My crockpot is way too small!

    ReplyDelete
  7. CrystalJanuary 22, 2011 at 5:49 PM

    Funny.. I just had someone email me about my crockpot! LOL.. it is more than 15 years old.. it is a Rival brand and is 6qt. I have heard of 8quart ones.. and that is sounding good to me!

    ReplyDelete
  8. CarolJanuary 23, 2011 at 2:59 PM

    Would you be willing to share how you make your beef broth? I am trying to cut our grocery bill even further! Thanks for all of the wonderful ways that you share your ideas with us!

    ReplyDelete
  9. CrystalJanuary 23, 2011 at 5:07 PM

    Carol, I have the beef broth instructions here: http://www.thefamilyhomestead.com/homemadebeefstock.htm

    ReplyDelete
  10. AnonymousJanuary 23, 2011 at 7:15 PM

    Crystal,

    I absolutely love the way that you explain things on your blog/website. It is simplified and based on a personal expierence! So many things learned this past year by reading your homestead updates....can't wait until you're taking new members for the message boards.

    ~Heather~

    ReplyDelete
  11. AnonymousJanuary 23, 2011 at 8:55 PM

    Getting The Grease (fat) Out Of The Stock. What I do that works pretty good for me. After I have made the stock, from bones or whatever and while it is still hot I will carfully skim off some the top liqiud into a glass measuring cup and set it into the frezzer. After a while the grease/fat will become hard enough I can just lift it off the top and return the rest of the liquid to the stock. Donovan

    ReplyDelete
  12. Mother GooseJanuary 25, 2011 at 3:23 PM

    Thanks for all of the wonderful ideas and recipes! I love your blog! We had this for dinner tonight, and while I forgot to add the cream soup...it still turned out awesome!

    Passing you a blog award...visit my blog to see it http://lifewithmyflock.blogspot.com/2011/01/i-received-versatile-blog-award-from.html

    ReplyDelete
  13. MercyJanuary 25, 2011 at 3:50 PM

    Looks good, will definately give it a go, thanks for sharing.

    ReplyDelete
  14. BeckyJanuary 25, 2011 at 5:14 PM

    Is the mushroom soup added as a thickener? My son is Gluten Free, so I would need to find an alternative to that ingredient.

    ReplyDelete
  15. CrystalJanuary 26, 2011 at 5:09 AM

    Becky, it is mostly for flavor. You can leave it out ..

    ReplyDelete
  16. AnonymousJanuary 26, 2011 at 3:37 PM

    I'm making this in the morning, if all my ingredient's AREN'T frozen...would you suggest cooking on Low for the 10 hours? Or just stick with the High?

    Thanks,

    Michelle
    Holland, MI

    ReplyDelete
  17. CrystalJanuary 26, 2011 at 6:25 PM

    Michelle, I would think that cooking on low for 10 hours would be just fine..

    ReplyDelete
  18. AnonymousFebruary 1, 2011 at 3:02 PM

    It turned out to be the best stew we've ever made. Hubby and kids couldn't get enough, and there were tons of leftovers (yay!).

    I wasn't sure how I'd feel about the canned green beans in it, and they turned out to be my favorite part.

    Thank you so much for sharing.

    Michelle
    Holland, MI

    ReplyDelete
  19. AnonymousFebruary 2, 2011 at 12:47 PM

    Try the Homestead GlutenFree Soft and Hearty Roll Mix -it's great.

    ReplyDelete
  20. Michelle WoodApril 18, 2012 at 10:26 AM

    I just wanted to follow up over a year later.. I've made this recipe at least once a month. We love this beef stew, it's a keeper!

    ReplyDelete
    Replies
    1. CrystalApril 18, 2012 at 7:19 PM

      Thank you Michelle for the update!! I am so happy that your family has enjoyed this recipe so much! :) Crystal :)

      Delete

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