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Autumn Beef Stew

 Autumn Beef Stew
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.
8 ServingsPrep: 15 min. Cook: 8 hours

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 Facts: One serving (1 cup) equals 366 calories,

2 of 2

Autumn Beef Stew (continued)

Nutritional Facts: 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.