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Crock-Pot Stew (beef/venison)


This is a tasty stew made in a slow cooker with either all beef or a beef and venison combination.

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Rate this recipe 4.2/5 (6 Votes)


  • 3-4 lb. Beef stew meat and/or venison cut into 1.5 in. cubes
  • 1/3 cup flour
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 2-3 carrots, cut into bite size pieces
  • 2 large stalks celery, cut into 1/4 in. pieces
  • 2-3 small white onions cut into small pieces
  • 2-4 potatoes (with skins) cut into 1 in. cubes
  • 1 can (4 oz) sliced mushrooms (drained)
  • 1 pkg frozen peas, corn, green beans or lima beans, partially thawed
  • 1 can (10.5 oz) condensed beef broth
  • 1/2 cup water
  • 1 tsp minced garlic
  • 2 tsp brown sugar
  • 2 tsp Kitchen Bouquet (optional)
  • 1 can tomato wedges or slices, drained
  • 1/4 cup flour
  • 1/4 cup water


Servings 8


Step 1

Place meat cubes in Crock-Pot. Combine 1/3 cup flour with salt and pepper; toss with meat to coat throughly. Add all vegetables except tomato wedges to crock-pot and mix well. Combine beef broth, water, sugar, garlic and Kitchen Bouquet. Pour over meat and vegetables; stir carefully. Add drained tomatoes and stir well. Cover and cook on low setting for 10-14 hours (on High setting for 4-5.5 hrs)
One hour before serving, turn on High setting. Make a smooth paste of 1/4 cup flour and the water; stir into Crock-pot. Cover and cook until thickened.


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