Serves: 4




1 package of cubed stew meat

1 onion sliced

1 10 oz package of mushrooms sliced (or 8 oz pre-sliced mushrooms)

2 potatoes, peeled and cubed (your choice of variety)

3 ribs of celery sliced

2 turnips peeled and cubed

2 carrots peeled and sliced

1 14 oz can beef broth

3 TBSP flour

½ tsp each of: Salt, pepper, onion powder, garlic powder

1 tsp dried thyme

2 Bay leaves

Olive Oil

Cornstarch (to thicken at the end)




  1. Braise the stew meat

    1. Put flour on a plate or in a bowl, mix with salt, pepper, onion powder, and garlic powder.

    2. Heat a frying pan with 2 TBSP Olive Oil

    3. Dredge the stew meat in the flour and place in frying pan

    4. Only cook 1-2 minutes per side of meat to get a crisp crust

    5. Put aside

  2. Layer the onions, mushrooms, potatoes, celery, turnips and carrots in the crock-pot

  3. Place the braised stew meat on top of the vegetables

  4. Pour the can of beef broth into the crockpot

  5. Add the bay leaves and thyme, as well as any additional salt and pepper you may like

  6. Put crockpot on low.

  7. Cook 6-8 hours

  8. When meat is tender and cooked through, check the broth for thickness. If needed, add 1 TBSP cornstarch mixed with 3 TBSP water. Stir well. The broth will begin to thicken as it sits.

  9. Serve with a crusty bread and side salad.

Crockpot Beef Stew