Stephanie’s Slow Cooker Stew Recipe

Reviewed on Apr. 18, 2013 by JanisH.

I've finally found an easy and delicious slow cooker beef stew!! I would follow the recipe again, except that I would cut the celery and carrots into thick slices and not chopped. Also, I didn't have frozen corn, so I used one cup of peas. I will try it next time with both the peas and corn, although the all-peas version was just fine.

Reviewed on Apr. 02, 2013 by Summy

I will make this again and again. It's delicious! The only change I made was to add a teaspoon of sugar before I added the corn starch, corn and peas, because it needed something to pull the flavors together. I think this will be even better tomorrow. Delicious.

Reviewed on Mar. 25, 2013 by pastaamore406

This was awesome! The only thing I did different was add ground Thyme instead of dried because that's what I had. I used the spicy V8 and added a little garlic powder. It was so delicious! I will be making this again and again!! Thanks Stephanie and Taste of Home!!

Reviewed on Jan. 29, 2013 by daisey5

This was very good. I also added Oregano and Garlic.

Reviewed on Dec. 23, 2012 by msbluekatt

Made this stew today as written with one change - didn't have frozen corn or peas but had leftover mixed vegetables so subbed 1 cup for the peas/corn. It was delicious! My hubby liked it, and he's not much on soups and stews. I will definitely make this again. So quick, easy and flavorful.

Reviewed on Apr. 21, 2012 by jazzy09

yes stephanie's stew is the right one

Reviewed on Mar. 28, 2012 by jazzy09

VERY GOOD THE BEST STEW I KEEP FOREVER

Reviewed on Jan. 11, 2012 by JoAnn-Bill

I made this for my husband and he did not care for it. He doesn't like onions-I would have to leave them out if I made it again.

Reviewed on Dec. 19, 2011 by Wendey

I had trouble getting it to thicken, but it was yummy! Next time I will skip the cornstarch.

Reviewed on Oct. 30, 2011 by jonjohn

As before, I doubled the ingredients (except salt, this I added after cooking, about ¼ tsp). I add 2 Tbsp Tabasco, as I find that there are few ?made dishes? that it does not go well in. I will definitely make this stew again. Next time I will add two or three cloves of fresh garlic. This is one cool weather meat that I will always keep in my cookbook. This time I served it with crusty French bread. It was delicious.

Reviewed on Oct. 24, 2011 by rdkuehn@execulink.com

I have made this delicious stew twice now. The only changes I made was to add 3 cloves of garlic and some parsnips and turnip. I also double the recipe so there will be leftovers for more delicious meals. Thanks for the recipe.

Reviewed on Aug. 21, 2011 by ZOG4663

Made for my family, and we all just loved it!!

Will definitely make again:)

Reviewed on Aug. 08, 2011 by StaceyHartman

My husband and I loved this recipe! It was so easy to make, and definitly tasty. What I really enjoyed was that it made enough tasty leftovers for a few days!

Reviewed on Jul. 31, 2011 by gypsymal

This was a very good recipe. A little short on flavor. However I would make it again with a few alterations.

Reviewed on May. 07, 2011 by dizeyb1

Easy and tasty!! I doubled potaoes & carrots,added spicy hot V-8(3 little cans) for some heat with the broth. Have made it twice now.A favorite!

Reviewed on Apr. 03, 2011 by jonjohn

This is a great starter recipe. I doubled the amount of meat (I guess this makes me a carnivore). It took a little longer (about 9 hours) to cook. And the finished stew was very salty. I used low sodium V8 juice and beef broth. The next time I will eliminate the salt altogether. I also added 1 ½ Tbls of Tabasco, along with the V8 juice it gave the broth a rich tangy taste.

The ratio for the water to cornstarch is not correct. Use a ½ cup of water to 2 Tbls of cornstarch in a plastic container with a well sealed lid and shake vigorously until well mixed.

I will make this stew over and over. I served the stew with bread sticks but biscuits or a good crusty bread would be good as well.

Reviewed on Mar. 10, 2011 by gunnerswife

I LOVED this stew! I doubled broth and V8 and omitted corn and peas but added green beans. Also did not used cornstarch because I made dumplings. Will make this over and over it is a keeper!

Reviewed on Mar. 05, 2011 by Ginico

Great recipe - made it for my grandson and his family, they took all of the leftovers home!

Reviewed on Mar. 01, 2011 by Linda Edwards

A keeper. Even better the second night over rice. Great meal on a cold winter's night. Yum!

Reviewed on Feb. 27, 2011 by boosmama103

This is so simple and delicious! All 5 members of my family ate it and yummed the whole time. I doubled the meat for our meat loving crew.

Reviewed on Feb. 26, 2011 by johno8817

Perfect starter recipe. I added 1 jalapeno finely chopped and a tablespoonof tomato paste. Very tasty without being too spicy!

Reviewed on Feb. 23, 2011 by tastycook1

Made this last night for us and we enjoyed it. The V8 juice I think added an extra depth of flavour to this stew. I liked that it went on in the morning and was ready at supper time with just a few minutes to thicken it just before we ate.

Reviewed on Feb. 22, 2011 by MomSpotted

So Good!

Reviewed on Feb. 21, 2011 by raspberrykitty

I love a good crockpot recipe, and this is one of those! While I did like this recipe, it seemed very salty to me (but my husband loved it). Maybe it was my broth. I would try it with no-salt-added/low-sodium broth or just not add salt next time. Other than that, this recipe is perfect!

Reviewed on Feb. 19, 2011 by dvhenning

This was so easy to make and was very good! We'll make it often.

Reviewed on Feb. 17, 2011 by Bevk426

Very tasty.The amount of cornstarch and cold water listed was incorrect. I ended up adding more water to make a thickener.

Reviewed on Feb. 15, 2011 by Scrubbybubbles

Wonderful!! My Hubby really liked it! & hes a Very Picky eater!

Reviewed on Feb. 14, 2011 by JaGo405

Good, easy beef stew...I will take other's suggestions to season the meat and use more beef stock, and maybe a little more chili powder, salt and pepper, to taste, next time. Looking forward to leftovers tomorrow

Reviewed on Feb. 14, 2011 by hoguekm

It was really good. The next day was even better. We cooked the meat first. I added some gravy I had left over from the night before. I used tomato juice instead of V-8. I didn't have a bay leave. I will get some for next time. My whole family would like this.I don't have a slow cooker so I put it in a heavy pan and cooked it in the oven on 200 for about 6 hours. Than turned the oven up to 350 and added the corn and peas and thickner for another hour and a half. It turned out perfect.

Reviewed on Feb. 12, 2011 by marisat8

Great flavor. Next time I think I will season my meat with a small amount of salt and pepper before adding the rest of the ingredients. Great for kids over hot egg noodles.

Reviewed on Feb. 08, 2011 by tk996

Fine tasting stew! I left out the chili powder and thyme and found that the Turkish bay leaves infused a wonderful flavor. This recipe is a keeper, worthy of canning when made in larger quantities.

Reviewed on Feb. 08, 2011 by amyjheflin

Loved it. Used venison and even kids liked it!

Reviewed on Feb. 05, 2011 by grannysnail

Oops! Forgot the stars!

Reviewed on Feb. 05, 2011 by grannysnail

I browned the meat first, then mixed everything. I added more salt & pepper. Bay leaf smells so good when cooking; but I would add more beef bouillion for flavor next time. It was very good the next day!

Reviewed on Feb. 05, 2011 by lastof9

Good stew. I agree it took a little longer to cook than I expected. Also, How do you mix 2 TBSP corn starch w/ 1 TBSP water?? I got cement! Is there a trick?

Reviewed on Feb. 04, 2011 by pamdevone

It was good, I added oregano and garlic to give it more flavor.

Reviewed on Feb. 01, 2011 by myhaak

This was a very good, easy recipe. I doubled it and wonderful leftovers. Perhaps because I doubled it, I thought it needed more of the chili powder, salt and pepper. I will definitely make this again!!!!

Reviewed on Jan. 30, 2011 by Good Eats Girl

Wonderful stew recipe! The only thing that I did different was add extra pepper! This was great! It will be my go to stew recipe!

Reviewed on Jan. 28, 2011 by KathyR2

This recipe is good BUT... when it states 7.5 to 8 hours it takes all of that. I never use salt when cooking beef so I exchanged meat tenderized for the salt. I will make sure I have ample time and not expect it to cook in 4 hours on high.