Autumn Beef Stew Recipe
Autumn Beef Stew Recipe photo by Taste of Home
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Autumn Beef Stew Recipe

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4.5 8 13
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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.
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 8 servings


  • 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

Nutritional Facts

1 cup: 366 calories, 16g fat (8g saturated fat), 91mg cholesterol, 436mg sodium, 34g carbohydrate (0 sugars, 5g fiber), 27g protein. Diabetic Exchanges: 3 meat, 2 starch.


  1. 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.
  2. 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.
Originally published as Autumn Beef Stew in Quick Cooking September/October 2001, p48

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danilane User ID: 2035574 217288
Reviewed Jan. 8, 2015


ericajo2001 User ID: 5000271 91870
Reviewed Sep. 4, 2013

"As written, this recipe didn't turn out for me. There was hardly any liquid at all at an hour before it was due to be finished. I added some vegetable broth & a small can of v8 ( because that's what I had on hand & I feared I would dilute the flavor if I just added water). It still turned out good, but I'd be hesitant to make it again & just add more water."

BeckM User ID: 4769959 49792
Reviewed Jan. 15, 2013

"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."

flipp User ID: 101786 31468
Reviewed Dec. 13, 2011

"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."

bjsilve0 User ID: 172187 38023
Reviewed Nov. 2, 2011

"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."

karieschneck User ID: 5357931 108520
Reviewed Dec. 30, 2010

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

dbcas User ID: 3233837 32489
Reviewed Mar. 5, 2009

"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.

fpower User ID: 2599079 33061
Reviewed Dec. 12, 2008

"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."

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