Beazell's Cook Book

Crockpot Beef Stew

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Crock Pot Beef Stew  




1 pound stew meat, cut into bite sized pieces

2 tablespoons all-purpose flour

2-3 tablespoons Beazell's Cajun Seasoning, or to taste

1 - 16 oz. package of frozen vegetables for, stew

2 bay leaves

2 garlic cloves, minced

2 teaspoons oregano

2 cups beef stock

2 cups red wine (and the rest of the bottle is for the cook while waiting)

Optional – you can add additional beef stock in place of the red wine if you prefer



In a large bowl, mix the flour and Beazell’s Cajun Seasoning.  Add the cut up stew meat and toss to thoroughly coat all the pieces of stew meat with the flour and Beazell’s mixture.  In a crock pot, add the frozen vegetables and then the seasoned stew meat and mix together.  Add the bay leaves, garlic, oregano, beef stock and wine.  Cook covered in the crock pot for 8 to 10 hours on low or 6 to 8 hours on high.  Remove bay leaves prior to serving.


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