Crockpot Beef Stew With Gravy
This crockpot beef stew with gravy is a comforting, hearty dish that's perfect for busy days. Made with stew meat, fresh vegetables like carrots, onions, and green beans, and seasoned with flavorful spices, this stew is easy to prepare.
Equipment
- Crockpot/Slow-Cooker
- Cutting Board
- Knife
- Measuring Cups and Measuring Spoons
- mixing bowl
- Wooden Spoon or Spatula
Ingredients
- 2 lbs stew meat
- 1 onion, chopped
- 3 large carrots - washed, peeled and sliced
- 2 stalks celery - washed and diced
- 3/4 lbp petite potatos - washed and diced
- 1/4 small bag of green beans (you can use fresh)
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 tbsp corn starch
- 2 cups beef broth
Instructions
- Chop the stew meat into bite-sized pieces
- Peel and slice the carrots
- Chop the onion and celery into small pieces
- If using fresh green beans, trim and cut them into smaller pieces
- Place the chopped meat in the bottom of the slow cooker
- Add the sliced carrots, chopped onion, diced celery, and green beans on top of the meat.
- Sprinkle in the pepper and garlic powder over the ingredients in the slow cooker
- Pour the beef broth over the meat and vegetables, ensuring everything is well covered
- In a small bowl, mix the cornstarch with a little cold water to create a slurry
- Stir this mixture into the slow cooker until well combined
- Cover the slow cooker with the lid
- Set the cooker to high and cook for 6 to 8 hours. Cooking time may vary based on your specific slow cooker, so check for doneness and tenderness of the meat after about 6 hours.
Notes
Storing Beef Stew
- Cool the Stew: Allow the stew to cool to room temperature. This helps prevent condensation and moisture buildup in the storage container.
- Use Airtight Containers: Transfer the cooled stew into airtight containers. Glass containers with tight-fitting lids work well.
- Portion for Easy Access: If you plan to reheat only small portions, consider dividing the stew into individual servings in smaller containers.
- Label and Date: Label each container with the contents and the date it was made. This will help you keep track of freshness.
- Refrigerate or Freeze:
- Refrigerate: Store the stew in the refrigerator for up to 3-4 days.
- Freeze: If you want to keep it longer, you can freeze the stew for up to 3 months. Just ensure the container is freezer-safe to avoid cracking.
- Refrigerated Stew: Reheat on the stove over medium heat or in the microwave until heated through, stirring occasionally.
- Frozen Stew: Thaw overnight in the refrigerator before reheating. If you need to reheat from frozen, you can do so in a pot over low heat or in the microwave, stirring often until fully heated.