Slow Cooker Beef Stew Recipe
- 1-1/2 pounds potatoes, peeled and cubed
- 6 medium carrots, cut into 1-inch slices
- 1 medium onion, coarsely chopped
- 3 celery ribs, coarsely chopped
- 3 tablespoons all-purpose flour
- 1-1/2 pounds beef stew meat, cut into 1-inch cubes
- 3 tablespoons canola oil
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup beef broth
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon browning sauce
- Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.
- In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and browning sauce. Pour over beef. Cover and cook on high for 1-1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender. Yield: 8 servings.
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Slow Cooker Beef Stew(22)
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I made this a few weeks ago as a cold-winter-day stcik to the ribs dinner. Turned out exactly like the stew I had growing up, meaning it was excellent! I didn't change a thing in the recipe. We had unexpected company that day, and there were ZERO leftovers. An easy, delicious, and classic comfort food .
Good taste. Easy to make. Kids liked it. I did not used flour at all. I used vegetable broth instead of beef broth and still came out great!
I had my doubts about half way through the cooking process. I thought it smelled like the thyme was overpowering the other flavors; however, after it was done, I was wonderfully surprised. It had a very good flavor with just a hint of thyme. I made the recipe just as written and I will make it again as written. It is a good beef stew but very mild tasting. I would have liked a bit more depth of flavor.
Great on a cool fall day.
This turned out really great! We made many modifications for health purposes...here they are:
1)We used gluten free flour instead of regular
2) We used sweet potatoes instead of white
3) We used homemade bone broth instead of regular beef broth (bone broth is really healing for the gut...check out GAPS diet). I think she meant to say a quart of broth instead of a cup...but basically we just poured the broth over everything until it just about covered the contents of the pot.
4) We used pink Himalayan salt instead of regular salt (used 2 teaspoons)
5) We omitted the tomatoes and celery and instead added chopped kale, 3 leeks, frozen green peas, green beans, and 3 cloves of minced garlic.
6) Doubled the recipe, so used 3 pounds of grass fed organic chuck roast cut into cubes (so much more tasty than stew meat)
7) Used fresh herbs tied into a bundle
8) Used ghee instead of canola oil
This was amazing! We turned on the crock pot at 11pm and it was finished when we got up the next morning at 7:30am.
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