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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
  • Total Time
    Prep: 25 min. Cook: 7 hours
  • Makes
    8 servings (2 quarts)

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

Directions

  • 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 Facts
1 cup: 272 calories, 12g fat (3g saturated fat), 53mg cholesterol, 541mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

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Reviews

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Average Rating:
  • 4053lauren
    Mar 8, 2020

    Best beef stew I've ever had or made!

  • Barbara
    Feb 9, 2020

    Haven't tried this yet, but when I do I will use a chuck roast that I will cut up in bite size pieces. I stopped using stew meat a long time ago because I could never get them tender-bad quality at the markets I guess.

  • thebigapple
    Jan 23, 2020

    This was a good recipe and I will definitely make it again. I had organic red potatoes so didn't bother to peel them. I also didn't do the pre-browning step with the meat but it still turned out great. This recipe is a keeper.

  • sjpoor
    Jan 9, 2020

    Tried this last night and we were impressed with how good it is. I did add a can of mushrooms and used Jalapeno diced tomatoes that I had on hand. It was really snappy! Will definitely make this again. Just loved being able to put it all in the crock pot and go about the day with dinner ready when we were. Served with Southern recipe biscuits. Next time will try making cornbread to go with it.

  • Ann
    Dec 22, 2019

    I made this without the dry mustard. I also made same egg noodles for those who wanted to add them to their stew! Delicious!

  • fhquilting
    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!

  • Chantal
    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.

  • JoanieK53
    Sep 17, 2019

    Delicious! Added more broth and alittle Worcestershire sauce. Added Montreal Steak seasoning to the flour.

  • Christopher51
    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.

  • oreo95
    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