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Slow Cooker Beef Stew

 Slow Cooker Beef Stew
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
8 ServingsPrep: 25 min. Cook: 7 hours

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 King Arthur Unbleached 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

Directions

  • 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.

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Slow Cooker Beef Stew (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.