Slow-Cooker Beef Stew
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
Ingredients
- 1-1/2 pounds potatoes, peeled and cubed
- 6 medium carrots, cut into 1-inch lengths
- 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 can (14-1/2 ounces) beef broth
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon browning sauce, optional
- Minced fresh thyme
Reviews
so good! The only change I made was to pour the broth, tomatoes, mustard,, seasonings in the browning pan and scraped up the tasty bits, brought it all to a boil and poured it over the meat and veggies in the crock pot. YUMMY!
Great and easy recipe. I browned the meat the day before. I added Worcester sauce and thickened the stew in the end with some tapioca.
Delicious! Added more broth and alittle Worcestershire sauce. Added Montreal Steak seasoning to the flour.
Beef stew is one of my all-time favorite comfort foods. The only thing I do differently is that instead of potatoes, I use rutabagas. Over 40 years ago, when I got my first Crock Pot, I’d gotten tired of coming home after work only to have mushy potatoes in my stew. I traded them out for rutabagas, which at the end of a 10-12 hour cooking cycle were tender crisp and also absorbed the surrounding flavors, just like potatoes; except with a very slight difference in flavor. There’s also another plus in that those who are on a low/no carb diet will find the total carb count of rutabagas is much lower than potatoes.
Oh my, sooo good! Made this over the week-end (rainy day). I used chuck stew meat (which I had on hand) and meat was so tender! I also used 2-2 1/2 cups homemade beef broth because I had it in freezer as well as frozen pearl onions. Made such a nice and thick broth! House smelled so good, my husband kept asking what time dinner was. A definite keeper. Thanks Earnestine
I really like this recipe. Made as directed first time, Second time, I added more broth. tsp of minced garlic and substituted pearl onions. Everyone said, this is a keeper!
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!