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Slow Cooker Beef Stew Recipe
Slow Cooker Beef Stew Recipe photo by Taste of Home

Slow Cooker Beef Stew Recipe

Publisher Photo
When there's a chill in the air, nothing beats this stew. Seasoned with thyme and dry mustard, the hearty slow-cooked stew is chock-full of tender carrots, potatoes and beef.—Earnestine Wilson, Waco, Texas
TOTAL TIME: Prep: 25 min. Cook: 7 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 7 hours
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 cup) equals 272 calories, 11 g fat (3 g saturated fat), 53 mg cholesterol, 381 mg sodium, 23 g carbohydrate, 4 g fiber, 19 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Slow Cooker Beef Stew in Taste of Home October/November 2003, p16

Nutritional Facts

1 serving (1 cup) equals 272 calories, 11 g fat (3 g saturated fat), 53 mg cholesterol, 381 mg sodium, 23 g carbohydrate, 4 g fiber, 19 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Slow Cooker Beef Stew

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 5, 2014

"This has been a favorite of our family for years! Great on cold days and it makes the house smell fantastic! Only thing i do different is add a little minced garlic and i use a beef base with 1 cup hot water instead of broth."

MY REVIEW
Reviewed Apr. 12, 2014

"Prepped all the veggies and layered them in the crockpot and then realized I hadn't bought stew meat like I had planned! Luckily I had a London broil. I coated it with the flour and a little pepper and kosher salt. Seared it and put it on top of the veggies. I also didn't have the browning sauce (I really need to restock my kitchen!). So I used about a tablespoon of Worchestershire Sauce and a little soy sauce. About 30 minutes before the stew was done I added a little cornstarch to thicken and about a cup of frozen peas. When it was time to serve I cut the London broil and it was so tender. Served this with fresh baked rolls. My husband and I loved this! So delicious and easy!"

MY REVIEW
Reviewed Jan. 17, 2014

"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 ."

MY REVIEW
Reviewed Dec. 10, 2013

"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!"

MY REVIEW
Reviewed Oct. 12, 2013

"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."

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