Slow-Cooker Beef Stew
Total TimePrep: 25 min. Cook: 8-1/2 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
- 1/2 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, optional
- 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, if desired, 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.
Nutrition Facts1 cup: 272 calories, 11g fat (3g saturated fat), 53mg cholesterol, 381mg sodium, 23g carbohydrate (7g sugars, 4g fiber), 19g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
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 13, 2018
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.
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!
Jan 17, 2017
Hi Psalm 127-3,Browning Sauce is a blend of coloring and seasoning. Kitchen Bouquet is a common brand.
Jan 14, 2017
I give-what is brown sauce please?
Jan 13, 2017
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.