Crock Pot Autumn Beef Stew

Chase away the cold with this flavourful crock pot beef stew!



  • 2 strips bacon (thick)
  • 1 1/2 pounds beef chuck (stewing beef)
  • 1 large onion
  • 2 cups beef broth (preferably low sodium)
  • 1 cup apple cider or apple juice (not vinegar)
  • 1 1/2 pounds potatoes (about 5 or 6 medium potatoes), diced
  • 2 medium carrots (peeled, thinly sliced)
  • 2 ribs celery (thinly sliced)
  • 1 1/2 cups diced rutabaga
  • 1 large bay leaf (dried)
  • 1/2 teaspoon dried rosemary (crumbled)
  • 1/4 teaspoon freshly ground black pepper (or to taste)
  • Kosher salt (if needed, to taste)
  • 2 tablespoons flour
  • 2 tablespoons cold water
  • 1 tablespoon fresh chopped parsley



  1. Dice the bacon into small pieces.
  2. Cut the beef into 1-inch pieces. Chop the onion.
  3. Place a large skillet over medium heat. When the pan is hot, add the bacon; cook until the fat has rendered and it is almost crisp. With a slotted spatula, remove the bacon to paper towels.
  4. To the bacon drippings, add the beef cubes and onions. Cook, stirring, until the beef is browned on all sides and the onion is softened.
  5. Transfer the beef mixture to the slow cooker along with the bacon; add the beef broth, apple cider, potatoes, carrots, celery, rutabaga, bay leaf, rosemary, and pepper.
  6. Cover and cook on low for 7 to 9 hours. Taste and add salt, if needed. This depends on how salty your beef broth was.
  7. Combine the flour with cold water to form a smooth mixture. Stir into the beef mixture, turn to HIGH, and continue cooking for 15 minutes longer.
  8. Sprinkle servings with fresh chopped parsley.

By Diana Rattray

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