Traditional Beef Stew Recipe
Traditional Beef Stew Recipe photo by Taste of Home

Traditional Beef Stew Recipe

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The aroma of this classic beef stew is irresistible, making it impossible not to dig in the moment you walk in the door. —Rosana Pape, Hamilton, Indiana
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 4 servings


  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 pound fresh baby carrots
  • 2 medium potatoes, cut into chunks
  • 2 medium onions, cut into wedges
  • 1 cup drained diced tomatoes
  • 1 cup beef broth
  • 1 celery rib, cut into 1/2-inch pieces
  • 2 tablespoons quick-cooking tapioca
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/2 cup: 334 calories, 8g fat (3g saturated fat), 70mg cholesterol, 611mg sodium, 39g carbohydrate (13g sugars, 6g fiber), 26g protein Diabetic Exchanges:2 starch, 3 lean meat 2 vegetabl


  1. In a 3-qt. slow cooker, combine all ingredients.
  2. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Yield: 4 servings.
Originally published as Traditional Beef Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p38

Light-Bodied Red Wine

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

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Reviewed Dec. 12, 2015

"Disappointing, bland ..... Sorry ..... Will look for other beef stew recipe"

Reviewed Nov. 13, 2015

"Solid recipe, filling and warming. However, felt like it needed something else. Would obviously be easy to add an additional veggie or meat to jazz it up next time. Great recipe for a cold winter night."

Reviewed May. 22, 2015

"After reading the reviews, I added garlic & the corn starch(didn't have the tapioca). Put everything in the crockpot on low and went to work. When I got home, turned it to high since my potatoes needed more cooking after 6 hrs. That did the trick. Hubby loved it. Will make again!!"

Reviewed Mar. 17, 2014

"Flavor was ok but I had to add much more liquid and finish in the oven for an hour and a half before it was done, Won't make again!"

Reviewed Feb. 25, 2014

"I made this last night and added corn starch instead of tapioca because that was what I had. I also added dried thyme because it seemed a little bland. It came out delicious and I loved how the meat just fell apart. Next time I want to add a little red pepper and garlic just to give it a kick, but other than that I would not change a thing."

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