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A Fall Indulgence: Crock Pot Beef Stew With Elbow Macaroni

'Tis the season for a comforting bowl of beef stew. Yum! Although it has been feeling a lot like summer lately, I have all my fall indulgences on the brain. Pumpkin spice lattes, apple pie scented yankee candles, wool sweaters etc. Also on my list of fall indulgences is this special recipe. I know I've said this before, but I love my slow cooker. It's definitely on my list of kitchen must-haves. For someone who works long hours everyday juggling three jobs, a slow cooker is a life savor.

I love preparing a big portion of beef stew. I'm all about freezing individual servings so I can have them ready on hand throughout the week when I don't feel up to cooking something else. It brings me peace of mind knowing I have dinner home waiting for me, and it saves me so much time too. Let's not forget, it's budget friendly as well! So here is what you need to treat yourself to a warm fall dinner. Note: start this in the morning before work and when you come home, add the remaining ingredients.


- Crock pot

- Stew meat

- Carrots

- Potatoes

- Onion

- Beef broth

- Bay leaves

- Pasta of your choice or rice


1). Coat stew meat in some flour. Then transfer meat to a pan and lightly brown the outside.

2). Chop up onions. Add to stew meat and cook in pan for 2-3 minutes.

3). Transfer onions and stew meat from the pan into your crock pot. Add beef broth until it covers meat. This will become your "sauce." Throw in some bay leaves.

4). Keep crock pot on high. Cook for 5-6 hours, depending how tender you like your beef. Then add chopped potatoes and carrots for the last 2-3 hours of cooking time.

5). Cook pasta or rice either beforehand or during cooking time. When the stew is ready, place pasta or rice in a bowl and pour some beef stew on top. Voila!



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