Oh no… I didn’t realize what I was getting myself into once this glorious dish was done. The smell filled my house and the last hour of cooking before it was done was something close to torture. It was amazing.
The barley serves as a natural thickener for this stew. It turns the stew into this beefy, flavorful, and wonderful thing. You’ll be going back for seconds and can have leftovers for lunch.
The best part is that it’s worth the prep. If you don’t like chopping vegetables, this one will be one that’s worth it in the end.
I chose to put this on high for 4 to 5 hours because I didn’t decide until lunchtime to make this but if you have more time you could choose the longer option. The beef was still tender and melted in my mouth.
Do you ever just crave a nice, hearty beef stew made in the Crockpot?
The other day I saw a picture of a beef stew that had large chunky bites in it. I wanted to emulate that beef stew so badly.
Unfortunately, I didn’t succeed visually but I definitely succeeded with flavors.
On another note, I wanted to keep it simple without much more chopping than I needed to do. I decided to put the entire beef chuck roast, in large sections, into the Crockpot. This is instead of slicing the beef chuck roast into one-inch cubes and you won’t need to shred the meat later.
In addition to this stew, I also venture into the world of bread making for a bit. I tried making the popular no-knead bread in a dutch oven. I would say it’s a good first attempt.
If you don’t have any interest in making your own bread, I highly recommend you find some bread to dip in this stew. It’ll be well worth it.
So, here’s a tasty beef stew that will make your house smell delicious ALL DAY.
Prep Time: 15 minutes Cook Time: 8 hours
What You Will Need:
2lb-3lb Beef Chuck Roast
2 Tablespoons of All-Purpose Flour
1 Teaspoon of Salt
1 Teaspoon of Ground Pepper
1 Teaspoon of Dried Thyme
1 Teaspoon of Oregano
2 Cups of Chicken Stock
1 Cup of Water
1 Beef Bouillon Cube/Beef Flavor Packet
3 Cloves of Garlic
3 Carrots, peeled and chopped (I used about about half a pound of baby carrots)
2 Ribs of Celery, chopped
1 lb of Red Potatoes, diced
8 Ounces of Brown or Baby Bella Mushrooms (I suggest using larger sized mushrooms because they shrink significantly.)
1 Large Yellow Onion, diced
1 Cup of Frozen Peas
Place your sections of beef chuck roast in the bottom of Crockpot.
Next add the carrots, celery, potatoes, garlic, onion, and mushrooms to the Crockpot.
Add the chicken broth and the beef packet or bouillon cube along with the water. If you’re using a beef packet, mix it into the chicken broth before putting it in. If you’re using a bouillon cube crush it up into pieces before putting it in the Crockpot.
Then, season the stew with salt, pepper, dried thyme, and dried oregano. Make sure to give this a decent stir while trying to leave the meat at the bottom of the Crockpot.
Place Crockpot on Low for 8 hours.
When there’s an hour left of cooking, remove the beef chuck roast and shred/chop into small pieces.
Before putting the meat back in, remove one cup of liquid and mix in 2 tablespoons of flour. Combine well making sure flour is completely dissolved. Pour back into the Crockpot along with meat and the frozen peas. Turn Crockpot on high for the last hour.
Let it cook for another hour on high. If the stew starts to become thick, you can put it on low for the rest of the time.