Boeuf Beaulieu (slow cooker)

So today brings another easy peasy recipe for everyone. I had leftover roast beef so I decided to make stew tonight. This is one of those recipes I probably never make the same way. So I made some notes while I was putting it together so I could post it for everyone. Slow cooker recipes seem the most popular request so far. This one is very easy to do. You could also do it in the oven if you wanted to. Just do everything the same but put it in a dutch oven and cook for about an hour and a half to two hours. I won’t lie, this is not a healthy version. But it is a tasty one. I use the drippings from the roast so it definitely has some fat content. If you don’t want that just skim the fat off it. I like it the way it is but we all know I’m crazy like that. So here it is. Enjoy!

Boeuf Beaulieu (slow cooker, short version used with leftover roast):

Leftover roast beef, cut into cubes
5 Carrots (mine were leftover from roast so I used them), cut into pieces about the same size as meat
5 Potatoes- peeled, cut and cubed
5 Stalks of Celery, cut into pieces
1/2 to 1 Whole Onion, any kind, diced
3 Cloves of Garlic (I just popped them in whole for flavor)
Fresh Parsley to taste
2 Bay leaves, fresh if available
Salt to taste (I use Himalayan)
Pepper to taste
Garlic powder to taste
Dried Parsley to taste
2 Tablespoons of Worcestershire Sauce
3- 4 Tablespoons of port sauce ( brand does not matter but William Sonoma has a nice one)
1/2 cup red wine
Water or broth if needed to make sure there’s enough liquid

For end (about 30 minutes before it’s done)- 2 to 3 tablespoons Bisto or potato starch (any brand of thickener will do)

Optional add-ins:
Basically any fresh vegie you have on hand and love can be added in. Experiment!


Cut any leftovers into cubes and pop in crock pot. Cut up all other vegies you want and add in. If you stored the roast in the pot you cooked it in (I recommend this) then add all the drippings and juices into the crock pot. Now add some water into the pot or dutch oven and pop on the stove on medium heat for a few minutes to scrape any bits off. Pour this over the meat and vegies in slow cooker. Add red wine, Worcestershire, port sauce and spices now. If you do not have enough liquid you can add water or liquid beef broth to make sure the liquid comes up over the meat and vegies. Cook on high for 4 to 6 hours in the crock pot. (mine took 6 but it was a big batch) About half an hour to an hour before it is done you want to add a thickener to it. Unless you like it runny. My hubby likes it really watery, I tend to like it thicker. Remove large garlic cloves and bay leaves. Serve.

I really hope you like this beef stew. I will post a full version at some point. I find making use of leftovers economical in these times. I try to find ways to use up things like roast and chicken. If all all else fails just toss some noodles in with your leftovers and it will taste awesome. Cheap and easy. I do this often.

Hopefully I can post some more recipes tomorrow. My son gets home from his trip tomorrow so we’ll see how things go. Just waiting on word whether he can get on a different bus and save himself a 5 hour layover. Cross fingers folks. I will probably do some baking since my SUV is being worked on for part of the day (dang troublesome tire woes). So I will be home killing some time. I like to bake on the weekends so everyone has homemade stuff for lunches for the week.

On that note a quick explanation of my cooking ocd. I do bake and cook alot, probably seems excessive to some. But I like knowing what is in our food. By doing it myself I can control what goes in and also I know there’s not a ton of chemicals and additives in our food. Since I discovered that cooking from scratch has improved my IBS considerably I have really tried to stick to it. I don’t always do healthy fare but I don’t do it for calorie reduction. I do it for less pain and triggers to my tummy troubles. I think the chemicals in alot of the processed foods aggravate my tummy. So I try to be careful and avoid things I know that will cause me to have a bad day.

I also just really enjoy cooking. I can cook all day long and not feel stressed or resentful. I really have fun with it. Turn on some music and really get the joy out of it. It can be so much fun. Like anyone else though I have days I do not want to cook. Those are take out days. Nothing like pizza or chinese to make your day. I have to admit to having a serious, almost scary love for steak soft tacos at Taco Bell as well. Same order every time. Steak soft taco combo with no sauce or tomatoes, nachos instead of fries and a pepsi. Yup I am predictable.

Photos missing due to a G+ incident, will be restored soon. 

I am off folks. Keep reading, keep cooking and tell your friends to read and cook. Toodles everyone! xx

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  1. Rita'z R-tistic Ramblez says

    Your slow-cooker stew sounds very much like what my daughter makes for her family. She however does the cook all day version starting with raw beef. She says the best cut for stew or pot roast (and yes, she does almost the same thing for either one) is London broil. She likes the flavor of the beef, without it having too much fat. She is addicted to bay leaves 😉

  2. Kim Bee says

    I'll have to try it with london broil. I've not used it for this. About the only thing I dislike is sirloin. Not sure why but just not a fan. I do a full version too but I like to use up leftovers. I love,love,love bay leaves. My sister actually has a tree and she dries them for me. I covet hers. I did find some nice fresh ones at a fancy market recently. I need my own tree. LOL

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