NEXT RECIPE >

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

Slow Cooker Beef Stew Recipe

Read Reviews
4.5 26 30
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: 8.5 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 8.5 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
  • 1/2 to 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 cup: 272 calories, 11g fat (3g saturated fat), 53mg cholesterol, 381mg sodium, 23g carbohydrate (7g sugars, 4g fiber), 19g 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

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
(30)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
glo58bes User ID: 1072747 241841
Reviewed Jan. 16, 2016

"I used one pound of baby carrots and added a little garlic. Great recipe and very easy."

MY REVIEW
PageRD User ID: 5881442 235221
Reviewed Oct. 19, 2015

"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."

MY REVIEW
germanycook User ID: 6411056 223171
Reviewed Mar. 20, 2015

"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."

MY REVIEW
vmesenbr User ID: 3690456 215915
Reviewed Dec. 25, 2014

"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!"

MY REVIEW
leeley User ID: 5729383 90026
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
CandiL62 User ID: 6340962 205719
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
bucfan57 User ID: 5636080 132620
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
nursimgandcooking User ID: 7502085 65621
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
joanmnus User ID: 5302155 90199
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."

MY REVIEW
lazygirl3459 User ID: 2886063 141899
Reviewed Sep. 26, 2013

"Great on a cool fall day."

Loading Image