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Traditional Beef Stew Recipe

Traditional Beef Stew Recipe

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 YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

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 vegetable

Reviews for Traditional Beef Stew

Sort By :
MY REVIEW
Reviewed Dec. 12, 2015

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

MY REVIEW
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."

MY REVIEW
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!!"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
Reviewed Feb. 20, 2014

"This was awesome!!! I did not use the tapioca or the tomatoes as I do not like them. I did double the recipe because I used a 3# chuck roast instead of stew meat. I took a few of the potatoes and a scoop of the veggies and put it in the blender with some of the beef broth and made my own gravy to pour over it all. It was delicious. I will be making again!!!"

MY REVIEW
Reviewed Dec. 18, 2013

"I tried this tonight and my very picky husband loved it did not put tomatoes or tapioca in as husband don't like them but turned out good anyway will keep using this"

MY REVIEW
Reviewed Jan. 23, 2013

"Very Very Good Flavor!"

MY REVIEW
vsc
Reviewed Nov. 12, 2012

"The best stew I've made. Had no beef broth do I mixed 3 packages of instant beef oxo into 2 cups of hot water"

MY REVIEW
Reviewed Oct. 13, 2012

"Good I added more to it. Green Beans, Corn, Mushrooms, used red Potatoed"

MY REVIEW
Reviewed Jan. 14, 2012

"excellent even without the tapioca"

MY REVIEW
Reviewed Jan. 30, 2011

"A-w-e-s-o-m-e stew recipe! I double the meat and add 1/4 tsp. crushed red pepper flakes, and because my sons detest any sign of tomatoes, I blend them. The broth will seem runny while it's cooking, but if you leave the lid on for the 10 hours, the meat falls apart and the tapioca thickens the liquid. Because it's all dumped in at the same time, it is so incredibly easy. Again, a-w-e-s-o-m-e flavor!"

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Wine Pairings

Light-Bodied Red Wine

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