This is the best Crock-Pot beef stew recipe! I will make this on cold days or when I have leftover pot roast. Hearty and full of delicious flavors, this recipe is extremely easy to make.
Ingredients for beef stew:
Skirt steak or leftover pot roast meat, as much or as little as you want (see important notes below)
3 – 4 large Russet Potatoes or 5 – 6 Red potatoes, cut into large chunks
15-20 baby carrots (cut in half) or 3 regular sticks (peeled and chopped)
1 12 oz can of sweet yellow or white and yellow corn *
1 12 oz can green beans *
3 48 oz boxes of Swanson’s beef broth (I use the 33% less sodium)
Approximately 1/2 box or bag of pasta (see important information for recommendations on noodle types)
Salt and pepper to taste
What cooking utensils will I need?
Knife to cut up vegetables and meat
Prepare the beef stew:
Get your Crock-Pot ready! Plug it in and turn it on to high
Pour in the beef broth
While the Crock-Pot is starting to heat up, open the cans of corn and green beans, pour those into the Crock-Pot
Slice your potatoes, celery, carrots and anything else you are adding in. Place them into the Crock-Pot
Slice your raw skirt steak into bite size pieces, throw them into the Crock-Pot
Add salt and pepper to taste
Simmer in Crock-Pot for 6-8 hours
30 minutes prior to eating:
Taste your broth and add flavoring as needed (more salt or pepper)
Add half a box of noodles, amount really depends on what the family would like. My kids love extra noodles and they need the carbohydrates so I add a little more than half of the box.
Watch the broth level and add more beef broth as needed, the noodles will soak up some of the existing broth
Stir your soup and let the noodles cook for about 30 minutes
Turn your Crock-Pot off (time to cool down a little before putting the leftovers away)
Serve with some bread or crackers and enjoy!
Important Information for you:
* Optional – these are add-ins and they are optional. I have found they enhance the flavor. If you don’t like one or any of the ingredients with the *, you do not need to add. It is your creative design, so you decide what to add! Since this is a beef stew, I have made it with just carrots and potatoes and it was very delicious!
What kind of beef: I will use about 3-4 lbs of skirt steak or leftover pot roast. When using leftover pot roast the flavor is amazing. You will need to add additional vegetables and more steak if you want.
Recommended Noodles: The noodles that I have found to be the most durable are bowtie pasta, small elbow macaroni, rotini or small shell pasta. Otherwise, the noodles get too soft and mushy
You can modify the vegetables to whatever you like in your beef stew, be creative! I would not recommend using yellow potatoes as they get pretty mushy when simmered all day.
Canned vegetables: Always feel free to use the fresh stuff, snap your own green beans or fresh corn kernels cut off the cobb. Its just harder in the winter to find these vegetables fresh and they tend to be expensive if you do find them.
Broth: There are many choices for the broth lower sodium, 99% fat free or regular. Use whichever broth you feel fits your family the best.
Seasoning: I don’t add seasoning to ours because we like the natural flavors of the beef and the vegetables cooked together all day. I have in the past used Oregano, Salt, Pepper, Basil…different variations but we always go back to the unseasoned because we like it the best.