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
- 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.
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.
Reviews for Slow Cooker Beef Stew
"I used one pound of baby carrots and added a little garlic. Great recipe and very easy."
"I thought the flavor was good but I added a slurry of cornstarch and water at the end to thicken the broth. I also cooked it on high for 2 hours and medium high for 5 hours. The meet was nice and tender and the veggies were perfectly cooked. The prep takes a little more time than stated, especially if you cut your own stew meat as opposed to buying what is available in the stores. My roommate raved about it so I would not hesitate to serve it to others."
"Added a few seasonings, and this stew was the best I've ever made! Didn't use flour to coat the meat cuz my hubby doesn't like it. 15 mins before serving I tasted it and it needed something, so added soy sauce, mixed herbs, bit of salt, and it was perfect! Veggies were tender but not mushy, and meat was fall-apart tender. Cooked it on low for 7 hours."
"I made this for a group, and they all loved it. Had several people ask for the recipe. I did omit the thyme, but otherwise followed the recipe. I will be making this again!"
"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."
"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!"
"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 regular2) We used sweet potatoes instead of white3) 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 bundle8) Used ghee instead of canola oilThis was amazing! We turned on the crock pot at 11pm and it was finished when we got up the next morning at 7:30am."
"This recipe requires a little bit of work in the beginning, but it is worth it. I added a seasoning pack of Beef Stew seasoning to the meat after browning. In the last 30 minutes of cooking, I added 1 Cup of frozen corn, 1 cup of frozen peas 1 can of green beans, and 1 jar of sliced mushrooms. I also recommend cutting up fresh mushrooms and adding that in with the meat. This is a very hearty meal served with fresh baked bread and a green salad."
"My coworkers and I fixed this stew for a men's basketball team, they loved it and we loved it! We will all make it again!!"
"This was hearty, tasty, delicious!"
"The "cook" time listed at the top of the recipe is incorrect; the total cook time is actually 8 1/2 - 9 1/2 hours. I also added 2 additional cups of beef broth; without it, the "stew" was not very stew-like being that it was rather dry."
"Very easy and pretty good, but bland. I added a bit of cayenne pepper to it and a little more salt."
"Awesome perfect beef stew just enough flavor."
"This was sooo simple to make. Thank you for the excellent recipe! I have been a Taste of Home fan for 16 years. The stew was delicious; my family LOVED it!"
"I did this one in an iron dutch oven on the stove top. Slow simmering helped add flavor throughout, and took about 3 hours. Perfect for dividing up to take with me to work and freezing the rest! A raisen applesause scone with a cup of yogurt completes my meal!"
"Very easy to make and was really good Will make it more often!"
"This was delicious and easy...will definetly make it again. "Everybody" loved it . I followed the recipe exactly except I din't have beef broth so I used au jus..."Delicious"!!!!!!!"
"Made this as written but found that it was missing "something". Tasted a little bland. Next time I try this one I'll do what "patastl" did and add the French's stew seasoning to this. Definitely one to play with to find that "right" combination"
"This was the best stew I have ever eaten. I did add 1/2 diced green pepper and carton of fresh mushrooms before I added the beef. I also added French's stew seasoning and added that to the beef for a couple of minutes before adding the beef to the slow cooker. Made a thick stew which was a five star."
"This was a very easy recipe to follow. It didn't taste bad but it was a bit bland for me. I'd look for another recipe next time I want to make beef stew."
"We made this and served over biscuits for a party - huge hit in this cold, winter weater! Everyone asked for the recipe!We added a little creole seasoning to the flour for tossing - gave it a nice li'l bite."
"I add some green beans and instead of using diced tomatoes I used a can of crushed tomatoes."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.