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
Best beef stew I've ever had or made!
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.
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.
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.
I made this without the dry mustard. I also made same egg noodles for those who wanted to add them to their stew! Delicious!
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