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Beef or Chicken Stew


Beef or chicken stew in a crock pot

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  • 2 lb steak, cubed or 2 chicken breasts
  • 1 med onion diced
  • 8 clove parts of garlic (or 2 heaping tablespoons minced)
  • 1/2 lb carrots, sliced at an 1/4" angle
  • 3 celery stalks, sliced
  • 3 large white potatoes, cubed
  • 28 oz whole crushed tomatoes
  • 3 cups beef (steak) or chicken broth (if using broth cubes, add 6, or 2 cubes/1 cup)
  • 1/2 cup red (steak) wine or white (chicken) -added last hour of cooking
  • 1 1/2 tsp Worcestershire sauce
  • 1 tsp Kitchen boquet
  • 1 1/2 tsp soy sauce
  • 2 tbl fresh chopped parsley - add after stew done cooking
  • 1 tbl fresh basil chopped - add after stew done cooking
  • 1/2 tsp thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 bay leaves - remove after cooking
  • celery stalk tops with leaves remove after cooking
  • 2 tbl corn starch, to thicken (dilute with water and add with wine)


Preparation time 45mins
Cooking time 345mins


Step 1

- Use a large crockpot
- Cook on high for 3 hours; low on 2 hours (chicken requires less cooking time)
1. Lay uncooked meat at bottom of crock pot
2. Add remaining ingridients; reserving wine last hour of cooking and , fresh parsley and basil for end of cooking

- Add chopped brocolli, zuchinni, and/or red pepper
- Can substitute 2 oz of balsalmic vinegar for red wine
- Add 1 can Fresca soda to chicken stew; eliminate wine and reduce chick broth to 1 cup

Notes: The stew seems more flavorful if the potatoes are pre-cooked and not added until the end. Boil potatoes with skin; when soft, peel skin and cube. Add to stew during last hour of cooking.


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