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Autumn Beef Stew Recipe

Autumn Beef Stew Recipe photo by Taste of Home

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Let the aroma of this savory supper welcome you home after work. Chock-full of tender beef, hearty potatoes and colorful carrots, this down-home dinner is a staple at Margaret Shauers' kitchen in Great Bend, Kansas.

This recipe is:

Diabetic Friendly

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Autumn Beef Stew Recipe

Prep: 15 min. Cook: 8 hours

Yield: 8 Servings

15 480 495

Ingredients

12 small red potatoes, halved
1 pound carrots, cut into 1-inch pieces
1 large onion, cut into wedges
2 pounds beef stew meat, cut into 1-inch cubes
1/3 cup butter
1 tablespoon all-purpose flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Directions

Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon.
Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Yield: 8 servings.

Nutritional Analysis: One serving (1 cup) equals 366 calories, 16 g fat (8 g saturated fat), 91 mg cholesterol, 436 mg sodium, 34 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 meat, 2 starch.

Originally published as Autumn Beef Stew in Quick Cooking September/October 2001, p48

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Autumn Beef Stew

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Reviewed on Jan. 15, 2013 by BeckM

We loved this hearty, delicious stew. Reminded me of my childhood - coming home to the scent of my mom's homemade stew on cold days. I agree with the post about using 2 cups of water, thanks for that tip.

Reviewed on Dec. 13, 2011 by flipp

I make this recipe often when friends are coming over and I need an easy fuss-free dinner. I start it in the morning and go about my day and it's always great at dinner. Our friends love it because it is different than the tomato base recipe she uses, so even if they've recently eaten stew at their house, they don't mind eating it again at mine because it has great flavor, but is different enough from theirs. This is my "go-to" recipe for stew.

Reviewed on Nov. 02, 2011 by bjsilve0

Very good but needs more liquid. Next time I would increase water to 2 cups and I would add 2-4 Tablespoons instant potatoes to make a gravy while it cooks.

Reviewed on Dec. 30, 2010 by karieschneck

The recipe was quite delicious. However, I wished it would have made a more gravy type sauce then it did.

Reviewed on Oct. 06, 2010 by wildviolet

Tastes just like fall should, yummy and hartey! The only thing I did different was to add a couple of bay lief.

Reviewed on Mar. 05, 2009 by dbcas

You only have to be subscribed to any one magazine to access subscriber only recipes. You don't have to be subscribed to the magazine the recipe was originally in.

Reviewed on Dec. 12, 2008 by fpower

I find your site extrmeley NON-User Friendly. I'm signed into the site, but I can't print this recipe. And why is everything only on the left side of the page? It's very confusing and takes up a lot of room. If you don't want people to see some of the recipes if they aren't subscribed to the magazine, then put them in a separate place. Not many people can afford to be subscribed to more than one or maybe two of the magazines.