Description
A hearty and budget-friendly Crock Pot Poor Man’s Stew featuring tender stew beef, potatoes, carrots, and onions slow-cooked to perfection. This comforting recipe is easy to prepare, customizable with optional ingredients like peas and tomato paste, and ideal for a satisfying meal any day of the week.
Ingredients
Scale
Meat & Vegetables
- 1 lb (450 g) stew beef or inexpensive beef chuck, cut into cubes
- 4 medium potatoes, peeled and diced
- 3 carrots, peeled and sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas (optional, added at the end)
Liquids & Sauces
- 4 cups beef broth (or water with bouillon)
- 2 tbsp tomato paste or ketchup (optional, adds richness)
- 1 tsp Worcestershire sauce (optional, adds depth)
Seasonings & Thickeners
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1–2 tbsp flour (optional, for thickening)
Fats
- 2 tbsp vegetable oil or butter
Instructions
- Brown the Beef (Optional but Tasty): Heat oil or butter in a skillet over medium-high heat. Brown beef cubes on all sides, about 3–4 minutes. This adds flavor but can be skipped for simplicity.
- Add Ingredients to Crock Pot: Place beef, potatoes, carrots, onion, and garlic in the crock pot. Stir in beef broth, tomato paste or ketchup, Worcestershire sauce, salt, pepper, and paprika.
- Cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until beef is tender and vegetables are cooked through.
- Thicken (Optional): For a thicker stew, mix 1–2 tablespoons flour with a few tablespoons of cold water to make a slurry. Stir into the stew 15–20 minutes before serving and continue cooking until thickened.
- Add Peas & Serve: If using peas, stir them in during the last 10 minutes of cooking. Serve hot with bread, biscuits, or over rice for a filling meal.
Notes
- Cheaper beef cuts like stew meat or chuck work perfectly as slow cooking makes them tender.
- For extra flavor, add a bay leaf or a dash of thyme during cooking.
- Vegetable variations like turnips, parsnips, or celery can be used for variety.
- This stew tastes even better the next day—leftovers reheat beautifully.
- Browning the beef adds richness but can be skipped for a simpler preparation.
