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Crock Pot Sirloin Beef Stew (Make-Ahead & Freezer-Friendly)

Erin Indahl-Fink
If you're looking for a hearty, delicious bowl of stew, this slow cooker sirloin beef stew will be right up your alley. Made with thick chunks of sirloin, with russet potatoes and vegetables.
4 from 1 vote
Can you think of anything more comforting that a warm bowl of beef stew? This easy slow cooker recipe is a delicious dinner option for any night of the week. This recipe uses tender, delicious sirloin, along with big chunks of carrots, celery, potatoes and mushrooms. The ultimate comfort food for a cold day!
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Soups and Stews
Cuisine American
Servings 6 servings
Calories 322 kcal

Equipment

  • Slow Cooker My Cuisinart Slow Cooker / Multi-Cooker is on of my favorite appliances!
  • Cutting Boards This 3-Pack of non-slip cutting boards are a fantastic tool for every home cook.

Ingredients
  

  • 1 - 1.5 lbs. sirloin beef cut into 1" cubes
  • 3 Tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons olive oil
  • 1 (14.5 oz. can) beef broth
  • 2 cups russet potatoes peeled and cubed (about 2 medium potatoes)
  • 1 large yellow onion diced (about 1 large onion)
  • 1 cup carrots peeled and sliced
  • 1 cup celery diced
  • 1 (8 oz. pkg.) baby bella mushrooms sliced
  • 2 teaspoons fresh rosemary minced
  • 1/2 teaspoon garlic salt

Instructions
 

  • To a bowl, add the flour, salt and pepper. Stir to combine. Place the beef pieces in the flour mixture, and coat on all sides. Remove the beef pieces from the flour mixture and shake off any excess flour.
  • In a large skillet, heat the olive oil over medium-high heat. Brown the sirloin pieces on all sides. (Note: if you have a slow cooker with a browning setting, you can do this directly in the slow cooker.)
  • Transfer the browned meat to the slow cooker. Add in the beef broth, potatoes, carrots, celery, onion, mushrooms, rosemary and salt. Stir to combine.
  • Place the lid on the slow cooker and set for 3-4 hours on high or 6-8 hours on low heat. The stew is done once the potatoes and carrots are fork tender.
  • Ladle into bowls and enjoy right away.

Notes

Store any leftovers in an airtight container for up to 5 days in the refrigerator. When frozen, the stew will keep in the freezer for up to 3 months.

Nutrition

Serving: 1gCalories: 322kcalCarbohydrates: 18gProtein: 26gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 8gCholesterol: 78mgSodium: 435mgFiber: 3gSugar: 2g
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