- 3 medium potatoes, peeled and cubed
- 2 pounds beef stew meat
- 4 medium carrots, sliced
- 2 medium onions, sliced
- 3 celery ribs, sliced
- 2 cups tomato juice
- 1 cup water
- 1/3 cup quick-cooking tapioca
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- Place the potatoes in a greased 5-qt. slow cooker. Top with the beef, carrots, onions and celery. In a large bowl, combine the remaining ingredients. Pour over the vegetables.
- Cover and cook on low for 9-10 hours or until meat and vegetables are tender. Yield: 8-10 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for French Beef Stew
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"Wow!!! Best beef stew recipe ever!"
"This is so delicious. For a change I like to use V-8 instead of the tomato juice"
"This is the best beef stew recipe I have tried. This time I had some leftovers so I turned them into beef potpies. What a hit!!"
"I've been making this recipe for years now and it's always my "go to" recipe for a great, hearty beef stew. I've shared this recipe with many friends and family when I've been asked about a good beef stew. I use V-8 as well when I don't have regular tomato juice on hand. I won't go with any other recipe. I serve with some fresh baked dinner rolls. Talk about a great Fall/Winter meal. YUM!! This one is excellent!"
"I also made this with V-8 juice and I added a can of cream of mushroom soup. This was absolutely wonderful! The taste was supurb!"