I feel a like Wendy, I’ve had all of the turkey I can handle for a little while. It’s why tacos (beef tacos) are on the menu this week, along with this delicious beef stew. I love to cook stews and soups in the crockpot. Not only is it easy, but it’s a guaranteed way to make sure that I don’t burn it to the bottom of the pot – like I do with just about everything. The other great thing about crockpots is that you can take just about any meat and make it deliciously tender in the crockpot. This stew is great. You can chop everything up and stick it in the crockpot the night before. Store the crockpot (covered) in the fridge for the night and then in the morning, all you have to do is put the pot into the crockpot base and turn it on. It’s a great one pot meal, with very few prep dishes. But, if you’re looking for a side dish, serve it with a fruit salad or relish tray of veggies to keep those points down. You can also add peas, green beans or any other vegetable you like to have in your stews. This stew is savory, rich and delicious – perfect for a simple and easy meal that warms you up on a cold winter day.

Crockpot Beef Stew

This fabulous beef stew is just the thing for a cold winter evening. It’s so simple to make, but so delicious. It’s a classic comfort food that is beloved by all.


  • 2 lb beef chuck roast
  • 4 medium russet potatoes (about 2 inches in diameter)
  • 4 medium carrots
  • 1 large onion
  • 4 cloves garlic
  • 8 cups beef broth
  • 4 medium stalks celery, chopped
  • Salt & Pepper to taste


  1. Cut the roast into 1 inch pieces.
  2. Peel the potatoes and cut into 1/2 inch pieces.
  3. Peel the carrots and chop them into equal chunks, about 1/2 inch thick.
  4. Chop the onion into large pieces.
  5. In a crockpot, combine the beef, carrots, potatoes, onion, garlic and beef broth.
  6. Cook on low for 8 – 12 hours, or on high for 4-6 hours.
  7. Approximately 20 minutes before serving, add the celery.
  8. Season to taste with salt and pepper.

Preparation time: 10 minute(s)

Cooking time: 4-12 hours

Diet tags: High protein, Gluten free

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

Calories: 290

Fat: 11

Protein: 27

Entire recipe makes 8 servings
Serving size is about 2 cups of soup (including 4 oz beef)

Each serving = 7 Smart Points/7 Points

PER SERVING: 290 calories; 11g fat; 3g saturated fat; 20g carbohydrates; 3g sugar; 27g protein; 3g fiber

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