Crockpot Beef Stew & Cornbread Muffins

Kiwi and Carrot
Prep Time
Cook Time
Total Time
Serves 8
Est. Yield


For stew:

2 tablespoons Extra-virgin olive oil

1 large red onion

2 lbs. beef stew meat

6 cloves garlic

4 stalks celery

6 carrots

2 cups sweet potatoes

4 cups beef stock

1 14-oz. can stewed tomatoes

1/4 cup fresh basil

1/4 cup fresh parsley

2 tablespoons fresh oregano

2 teaspoons dried thyme

1/2 teaspoon paprika

Salt and pepper to taste

2 tablespoons Worcestershire sauce

2 tablespoons corn or tapioca starch

2 tablespoons cold water


For cornbread muffins:

1 box Kodiak Cakes Cornbread Mix

1-3/4  cup milk

2/3 cup butter, melted

2 eggs


  1. Heat olive oil in large pan on the stove.
  2. Mince onion.
  3. Add onion and beef to pan and brown meat on all sides.
  4. Mince garlic and add to pan; cook for 30 seconds.
  5. Add beef and onion mixture, along with all pan drippings, to crock pot.
  6. Chop celery, peel and chop carrots, and cut potatoes into bite-sized chunks. Add to crock pot, along with beef stock and tomatoes.
  7. Roughly chop fresh herbs. Add basil, parsley, oregano, thyme, paprika and salt and pepper to pot.
  8. Cook on low 7-9 hours, until meat is tender and veggies are cooked through.
  9. Stir in Worcestershire sauce.
  10. Stir corn/tapioca starch into cold water in a small bowl, and then add to the soup and stir. Allow to heat in crockpot for a few minutes to thicken.

Crockpot Beef Stew & Cornbread Muffins

Nutrition Facts


Recipe Makes approx. 8 Servings
Serving Size = 1 cup stew & 1-1/2 muffins

View Full Nutrition Info

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