Two-step crock-pot beef stew

Photo credit: Food Network

Photo credit: Food Network

Ever get to the grocery store, only to realize that you’ve forgotten your list at home? Well, rather than turning around, I decided to wing it this week with a dish that’s always good to have in your back pocket: beef stew.

A true stew requires you to sear the beef to seal in juices and give it that extra-special kick of flavor – but this is the I’m-running-out-the-door-to-work version. It takes less than five minutes to prepare, yet still manages to deliver a delicious, hot and healthy meal by the time you get home.

Two-Step Crock-Pot Beef Stew 


  • 1 small bag baby carrots
  • 3 stalks celery, roughly chopped
  • 1 potato, peeled and cut into chunks
  • 1 ear corn, kernels cut off the cob
  • 3 cloves garlic, cut in half
  • 1 onion, diced
  • 1 package cubed stew beef
  • 1 Tbsp corn starch, mixed in one cup water
  • 2 Tbsp dry steak rub (this is all we had on hand; beef bouillon would work well, too)
  • 1 tsp dry mustard
  • 1/2 tsp celery salt
  • 1 bay leaf (remove before eating)
  • Salt and pepper, to taste


  1. Starting with beef, add all ingredients to crock-pot, finishing with spices and corn starch/water mixture.
  2. Turn crock-pot on low and cook for 8-10 hours, or until beef is tender and falls apart when poked with a fork.

5 thoughts on “Two-step crock-pot beef stew

  1. Pingback: Freeze it week!!! | The Friday Foodie

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