Herb Simmered Beef Stew -Crock-Pot

Prep Time
Cook Time
5h 20m
Ready In

"This is a hearty stew recipe I have been making for a while. I love this with a nice fresh bun to soak up the sauce with. I prefer using fresh herbs in this recipe, but you can use dried if you like; 1/2 teaspoon of each works fine, just make sure you pinch them in between your fingers while adding them to release the flavours. I do not add salt to this until the very end. It all depends on the brand of broth, as every type of broth has a different salt content."

Original recipe yields 7 servings


  • Serving Size: 1 (488.1 g)
  • Calories 615.8
  • Total Fat - 44.5 g
  • Saturated Fat - 19.4 g
  • Cholesterol - 346.8 mg
  • Sodium - 1017.7 mg
  • Total Carbohydrate - 18.6 g
  • Dietary Fiber - 3.6 g
  • Sugars - 2.4 g
  • Protein - 34.8 g
  • Calcium - 799.1 mg
  • Iron - 12.6 mg
  • Vitamin C - 12.3 mg
  • Thiamin - 0.2 mg

Step 1

Sprinkle the beef with pepper and coat with flour.

Step 2

Heat the oil in a large skillet over medium-high heat.

Step 3

Add the beef and cook until well browned, stirring often.

Step 4

Remove beef from skillet and pour into a crock-pot.

Step 5

Add 2 cups of the broth to skillet and bring to a boil, scrapping bits from bottom.

Step 6

Pour into crock-pot along with remaining ingredients, ensuring everything is covered with broth.

Step 7

Cook on high for 4 to 5 hours, until meat is fork tender and vegetables are cooked through.

Tips & Variations

No special items needed.



This worked out very well for us -- we used both fresh and dry spices. Served with popovers for a very nice dinner. Thanks for sharing!

review by:
(18 Apr 2020)

Chef shapeweaver

This recipe was made on 12/4/13 for two events, " Billboard Recipe Tag " & " Alphabet Tag " games.Due to what was on hand,changes were made to the recipe.The first change,just used 1 pound of stew meat.For the red potatoes, had to use russets.No fresh herbs,so a couple of good shakes of dried were used.With the ground cloves,the full amount was used.After adding everything else to the crockpot,it was covered with 3 cups of beef broth.About 3 hours later,it started to fill my kitchen with the most wonderful Christmas smells(I just knew it had to be the ground cloves). Then another 3 hours later I was eating a most enjoyable stew.Thanks for posting,and " Keep Smiling :) "

review by:
(5 Dec 2013)


Finally I got to make this stew that I tagged for a recipe game quite a while back. I'm rating this 5 stars although I did a few minor amount changes, as well as using yams instead of red potatoes, even with the changes this still turned out wonderful, thanks very much QueenBee for a wonderful meal and for being so patient with me:)

review by:
(18 Oct 2012)


This stew was fantastic! It even won the DH stamp of approval (not easy). I had to leave out the mushrooms for DH and, since I would be out of the house all day, I cooked the stew on low for 10 hours. I added a carrot to make up for the omission of the mushrooms.

(24 Sep 2012)


We loved this rich and tasty stew. I highly recommend using fresh herbs as the depth of flavor from them is amazing! I added about 1/2 cup coarsely chopped onion to the original recipe and for leftovers, I added a few frozen mixed vegetables, just to change it up. This is a company worthy recipe which we'll enjoy often. Thank you for posting, Bea!

review by:
(25 Feb 2012)