Cold Weather Comfort: Crockpot Beef Stew



While it doesn’t get TOO cold down here in South Texas, we do have the occasional cold front that blows through during the winter months.  That is when I start craving hot soups and stews to warm us up on those chilly nights.  This one is a family recipe that I’ve had since I was very young.  My mom made it on the stove but later adapted it to the crockpot.

I think it is SO much better because the Crockpot makes the stew meat super moist to that melt-in-your-mouth stage of goodness.  This is an easy recipe to prepare in the morning to cook all day and then serve with a side of delicious cornbread.

Crockpot Beef Stew

1 1/2 lbs of stew meat

1/4 cup flour

1 tsp salt

5 medium potatoes, cubed

1 medium onion, chopped

1/2 cup carrots, chopped

1 can whole kernel corn, drained

1 11-oz can V-8 Vegetable Juice (can do spicy if you want a kick!)

1 can water

1 teaspoon Season Salt*

1 tablespoon Worcestershire Sauce*

Place meat in bottom of Crockpot and sprinkle with flour and salt.  Stir until the meat is evenly coated.  Layer other ingredients over meat and pour in V-8 Juice and water.  Sprinkle with season salt and Worcestershire sauce.  Cover and cook for 4 hours on high heat or 6 hours on low heat.

Tips:  If you want a lot of juice, just add another can of V-8 Juice.  I use Baby Carrots instead of chopping carrots, it is quick and easy.  The asterisks are my changes to the original recipe.

Click here for a printer-friendly version:  Crockpot Beef Stew