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Aunt Jane’s Beef Stew

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: 20 min. Cook: 8 hours
  • Makes
    8 servings (3 quarts)


  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 pounds fresh baby carrots
  • 6 medium parsnips, chopped
  • 4 medium onions, cut into wedges
  • 2 cups drained diced tomatoes
  • 2 cups beef broth
  • 2 celery ribs, cut into 1/2-inch pieces
  • 1/4 cup quick-cooking tapioca
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • In a 5- or 6-qt. slow cooker, combine all the ingredients.
  • Cover and cook on low for 8-10 hours or until meat and vegetables are tender.
Serve immediately or cool and freeze in a freezer container for up to 3 months. To use frozen stew: Thaw in the refrigerator overnight. Transfer to a saucepan; add water to thin if necessary. Cover and cook over medium heat until hot and bubbly, stirring occasionally.

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