Beef Stew

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

The How-To:

  1. Place your sections of beef chuck roast in the bottom of Crockpot.
  2. Next add the carrots, celery, potatoes, garlic, onion, and mushrooms to the Crockpot.
  3. 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.
  4. 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.
  5. Place Crockpot on Low for 8 hours.
  6. When there’s an hour left of cooking, remove the beef chuck roast and shred/chop into small pieces.
  7. 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.
  8. 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.

Sausage, Potato, and Spinach Soup

I swear by this soup as being one of the best soups I’ve ever eaten and will continue to make to keep in the refrigerator for times when I don’t feel like cooking. I have fallen so deeply in love with this soup, I will eat it for breakfast or as a small snack. If breakfast is for champions, then I’m the champion who eats soup for breakfast.

I found this soup when I wanted to start eating more potatoes because I heard people were living off of just potatoes and vegetables using the Potato Reset. If you know anything about the Potato Reset then you know this soup doesn’t fall under those qualifications.

If you’ve ever eaten at Olive Garden, then you may know about the infamous Zuppa Toscana soup. This soup is very similar but Olive Garden adds heavy cream to the soup. I reserve the dairy intake for the extra Parmesan cheese for optimal melty goodness at the end.

If you need a Parmesan cheese recommendation that is cheaper than the blocks you find in the fancy cheese department, try Sargento Shaved Parmesan Cheese. At my local grocery store it’s just over $3.00 but I can often find it on sale for $2.50. This cheese melts well but if you want a rich, nutty cheese shredding your own cheese is always worth the effort and price.

My favorite part about this soup is the thickness the red potatoes give the soup especially after it has been in the refrigerator overnight. I have seen other recipes for this soup where russet potatoes are used but I think russet potatoes add a grittiness to the soup that I don’t particularly enjoy. But, hey, you do you.

In my recipe, I use 1 to 1 1/2 pounds of red potatoes for two reasons. 1) I like this soup chunky! I love having a bigger potato to sausage ratio. It definitely makes it more filling. 2) Maybe this is just me, but red potatoes tend to have more bruising/markings on them so I never use all of the potato, anyways.

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Prep Time: 15 minutes Cook Time: 25 minutes

What you will need:

  • 1 lb sausage of your choice (I use turkey)
  • 1 tablespoon of olive oil
  • 1 to 1 1/2 lbs of red potatoes (chopped into small cubes)
  • 5 to 6 cups of baby spinach
  • 6-8 cups chicken broth (I use low sodium.)
  • 1 medium onion, diced
  • 4-5 cloves of garlic, minced
  • 1 1/2 teaspoons of dried oregano
  • 1 1/2 teaspoons of dried basil
  • 1/2 teaspoon of pepper
  • 1 teaspoon of salt (add as desired/needed)
  • 1/2 teaspoon of crushed red pepper flakes
  • Salt and pepper to taste

**Adjust ingredients according to desired taste**

Optional Extras: Parmesan cheese or croutons for topping, a hard bread such as a french baguette for dipping! All delicious options. If you’re trying to keep this on the healthier side omit all these tempting extras.

The How To :

  1. Heat olive oil in a large pot or dutch oven. You can omit this step if using a non-stick pot.
  2. Remove casing from sausage. Brown and crumble. Add onion to pot and cook for 2-3 minutes or until translucent. Add garlic, basil, oregano, and crushed red pepper flakes to pot while stirring to prevent burning and heat until fragrant. This usually takes about 1 minute.
  3. Add chicken broth to pot and let come to a boil.
  4. Place potatoes in the pot and cook for 12 to 15 minutes or until potatoes are fork tender. The cook time will vary depending on the size of your potatoes.
  5. Reduce temperature to simmer. Add spinach, chop if desired. Let the spinach wilt.
  6. Salt and pepper to taste.
  7. Serve, add cheese, bread, or croutons as desired and Dobrou Chut’!

Inspired by Damn Delicious

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