Crock Pot Beef Stew

DSC01295Crock Pot Beef Stew

Original Recipe

Umm… yum.

This stew is awesome because it’s a) totally delicious and b) super duper easy to make. One thing I love about crock pots (especially now that I’m only a partially-functional cyborg of a human being) is how easy meal prep is when you use a crock pot! Seriously: you just chuck the ingredients in there, give it a stir, return 7-10 hours later, and voila! Beef stew!


  • 2 pounds of cubed beef (or 2 pounds of beef, cubed works too!)
  • 2 cups of mirepoix
  • 1 6-ounce can of tomato paste
  • 2 cups of baby carrots
  • 1 bag of frozen peas
  • 1 bag of frozen corn
  • 1 1/2 tablespoons of yellow mustard
  • 6 cups of beef broth
  • 2 teaspoons of garlic
  • 1 tablespoon of dried parsley
  • 1 teaspoon of oregano
  • 1 teaspoon of ginger
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 cup of all-purpose flour
  • 1/4 cup of water


Combine all of the ingredients – except for the flour and water – together in the crock pot. Stir lightly and then cook: either on high for 6-7 hours or on low for 10 hours.

After the time is up, combine the flour and water in a small mixing bowl. Stir until the ingredients are well-incorporated and then pour into the crock pot. Cook on low for 30 minutes to an hour, stir, and serve hot!