Overnight Crock-Pot Beef & Rice Stew

Cold weather means that we are all in need of delicious, warm and hearty one pot meals. I love being able to load a crock pot with healthy ingredients – brown rice, meat, vegetables – on a Friday night and wake up Saturday morning to the scrumptious aroma – the reminder that lunch has already been prepared! I also place a few eggs on top of the stew to bake – when you’re ready to eat, remove the eggs, run under cold water and peel – trust me, they’re delicious!



  • 1 lb stew meat, flanken or brisket
  • 1 cup uncooked rice (I use brown)
  • 3 carrots, cut into chunks
  • 2 medium potatoes, cut into chunks
  • 1 sweet potato, cut into chunks
  • 2-3 small onions, quartered
  • 4 cups beef broth
  • 1 tsp Worcestershire sauce
  • 1/4 tsp dried thyme
  • 3/4 tsp salt
  • 3/4 tsp ground black pepper
  • 4-5 eggs (optional)


Place all the ingredients except for the eggs into a crock pot set to low heat. Give it a gentle stir. Place eggs on top of stew. Cover and let cook overnight.

When ready to eat, remove the eggs from the crock put, run under cool water then peel. Serve alongside the stew.

*If prepared in the late afternoon/early evening, this will be ready to eat for lunch the next day.

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