- 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
- 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.
Reviews forSlow Cooker Beef Stew
"It does need more broth. For a healthier alternative to the potatoes, try using rutabagas instead. It’s something that I discovered 40 years ago when I got my first Crock-Pot. I got tired of coming home to soggy potatoes in my stew. Rutabagas stay “tender crisp” and like potatoes, they take on the surrounding flavors of the stew ingredients. I resurrected the rutabaga exchange, 2 years ago, when my wife and I went on a low/no carb diet. She lost 80 lbs. and I lost 75 lbs.Another thing, if you can help it, by a chuck roast and butcher it yourself. I spend more time cleaning up things like “silver skin” (sinew) from the “stew beef,” than I do butchering my own."
"This was pretty good. It could've used a little more broth. Next time I make this, I may add more broth."
"Very good! My stew meat was marinated so I will add extra seasoning if I ever have plain meat. I also added an extra cup of broth because we don't like our stew super thick, and used 1 T Worchestershire sauce in place of the browning sauce. 7 hours on Low was perfect. I will make this again."
"Made this yesterday. Was very good. My new beef stew go to!"
"Great recipe although I needed 2 cups of broth since I used more meat. I'm not sure how much meat I used because it wasn't labeled by pound - the roast was from an elk my dad shot. I didn't use any browning sauce since I didn't have any. I cooked it on low and the meat was just a little pink after 5 hours. Delicious and healthy!"
"Hi Psalm 127-3,Browning Sauce is a blend of coloring and seasoning. Kitchen Bouquet is a common brand."
"I give-what is brown sauce please?"
"I made this yesterday as directed. It was very dry. There is no juice in the leftovers after just my husband and I had a bowl. He said it was good but I thought it needed a lot more salt, more flour, no thyme, and triple the beef broth. Next time I will omit the celery, regular salt and thyme and instead add some peas, a tablespoon of Season All salt by McCormick's, a Bay Leaf, 1/4 teaspoon of Tarragon Leaves, 1/3 teaspoon of Marjoram Leaves, and 1/3 teaspoon of Parsley Flakes. These are the spices I use in stove top beef stew from an old McCormick's book book and it is an excellent recipe. Although on the stove top I do not add peas and add 4 small onions instead of chopped. But the McCormick's recipe calls for 2 pounds of chuck cut in 1-inch cubes so I decreased the above spices accordingly."
"Made as is and it was fine. I did all my prep the day before when I was chopping things for a stir fry. Cut all of my veggies then and put them in a ziploc baggy. Put my potatoes in water so they didn't turn brown. Drained them before I put them in the crockpot the next day and voila, dinner. I was lazy this time and used cut up stew meat from the store. We don't like potatoes that have been frozen (cause they are mushy) so I cut my potato pieces a little larger than it suggests here. That way IF there are leftovers I can pick out the potatoes before freezing."
"I used one pound of baby carrots and added a little garlic. Great recipe and very easy."