Slow-Cooker Beef Stew
Total TimePrep: 25 min. Cook: 7 hours
Makes8 servings (2 quarts)
- 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
- Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn 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, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.
Nutrition Facts1 cup: 272 calories, 12g fat (3g saturated fat), 53mg cholesterol, 541mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 19g protein.
Nov 19, 2019
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!
Nov 13, 2019
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.
Sep 17, 2019
Delicious! Added more broth and alittle Worcestershire sauce. Added Montreal Steak seasoning to the flour.
Jul 4, 2019
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.
May 14, 2019
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
Jan 3, 2019
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!
Feb 8, 2018
This was pretty good. It could've used a little more broth. Next time I make this, I may add more broth.
Jan 29, 2018
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.
Dec 3, 2017
Made this yesterday. Was very good. My new beef stew go to!
Oct 3, 2017
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!