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Chilly Night Beef Stew

 Chilly Night Beef Stew
Hearty and comforting any time of the year, this healthy slow-cooked stew is one of our favorites. —Janine Talbot, Santaquin, Utah
10 ServingsPrep: 30 min. Cook: 8-1/2 hours

Ingredients

  • 6 tablespoons all-purpose flour
  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 2 pounds beef stew meat
  • 1/4 cup olive oil
  • 4 medium potatoes, peeled and cubed
  • 6 medium carrots, sliced
  • 2 medium onions, halved and sliced
  • 4 celery ribs, sliced
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 cans (11-1/2 ounces each) V8 juice
  • 2 teaspoons Worcestershire sauce
  • 6 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 6 tablespoons cornstarch
  • 1/2 cup cold water

Directions

  • Combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large
  • resealable plastic bag. Add beef, a few pieces at a time, and shake
  • to coat.
  • Brown beef in oil in batches in a large skillet. Transfer meat and

2 of 2

Chilly Night Beef Stew (continued)

Directions (continued)

  • drippings to a 6-qt slow cooker. Add the potatoes, carrots, onion
  • and celery. Combine the broth, juice, Worcestershire sauce, garlic,
  • bay leaves, thyme, basil, paprika and remaining salt and pepper;
  • pour over top.
  • Cover and cook on low for 8-10 hours or until meat and vegetables are
  • tender. Combine cornstarch and water until smooth; stir into stew.
  • Cover and cook 30 minutes longer or until thickened. Discard bay
  • leaves. Yield: 10 servings.
Nutritional Facts: 1-1/4 cups equals 310 calories, 12 g fat (3 g saturated fat), 56 mg cholesterol, 874 mg sodium, 28 g carbohydrate, 4 g fiber, 21 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.