Easy Slow Cooker Beef Stew

Beef stew made is easily made in the crockpot! The meat is tender and the stew is rich, veggie-filled, and hearty! Thanks to our friend, Dave, for the delicious bread!

Serves: 8


2 Tbsp Flying Olive Single Varietal of Choice, Garlic, Smoked, Rosemary, or a Combination of Choice Extra Virgin Olive Oil

2 pounds stew meat, cut into 1-inch cubes, visible fat removed

Kosher salt and freshly ground black pepper, to taste

1 pound baby red potatoes, quartered

4 carrots, peeled and cut diagonally into 1/2-inch-thick slices

1 onion, diced

3 cloves garlic, minced

3 cups beef broth or ½ dry red wine, ½ beef broth

2 Tbsp tomato paste

1 Tbsp Flying Olive Neapolitan Balsamic Vinegar or Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

1 tsp smoked paprika

1 tsp caraway seeds, optional

2 bay leaves

1/4 cup all-purpose flour

2 Tbsp chopped fresh parsley leaves


Heat Flying Olive Extra Virgin Olive Oil(s) of Choice in a large skillet over medium heat.

Season the beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes. Remove from skillet with a slotted spoon. I like to drain the beef on paper towels, but that’s up to you.

Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth/wine, tomato paste, Flying Olive Neapolitan Herb Balsamic, thyme, rosemary, paprika, caraway seeds, and bay leaves until well combined; season with salt and pepper, to taste.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

In a small bowl, whisk together flour and 1 cup stew broth from the slow cooker (careful, it’s boiling hot!) Stir in the flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.

Serve immediately, garnished with parsley, if desired.

Inspired by a recipe on Damndelicious.com

Submitted by Barb L.