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Easy Beef Stew
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Easy Beef Stew

Ingredients

  • 2 lbs. beef stew cubes cut larger pieces into 1 ­inch cubes (trim all visible fat)
  • 3 tbsp flour
  • 2 tbsp canola or vegetable oil
  • 1 package McCormick® Beef Stew Seasoning Mix the original mix – not the slow cooker one
  • 3 cups water
  • ½ bag of baby carrots larger ones cut in half
  • 1 medium onion chopped (or use 1 cup of frozen pearl onions)
  • 4 medium potatoes cut into 1 ½ inch cubes
  • 2 stalks of celery sliced into 1 inch pieces
  • 2 cloves of garlic minced
  • 1 tbsp fresh rosemary finely chopped

Instructions

  • Place flour in a large re-sealable plastic bag. Add beef cubes, close bag and shake to coat with flour.
  • Heat 1 tablespoon of the oil in large nonstick skillet or Dutch oven on medium­high heat.
  • Add half of the beef and brown on all sides. Remove beef and place into crockpot. Repeat with remaining beef, adding remaining 1 tablespoon oil. When the last batch of beef is just about browned, add the minced garlic and let cook for a minute, careful not to burn it.
  • After all beef has been browned and is in the crockpot, add the vegetables.
  • In a bowl or large measuring cup, add the water and Seasoning Mix. Stir to combine. Pour over vegetables. Give it all a stir and cover. Cook on low for about 6-8 hours or until beef tender and cooked through; and the vegetables are fork tender but not mushy.
  • *Note: If the sauce isn’t thick enough to your liking, then the last 20 minutes of cooking time, turn the crockpot to high. Make a mixture of 1/4 cup of water and 2 tablespoons of cornstarch, then slowly pour while whisking or stirring into the beef stew.