- 1-1/2 pounds potatoes, peeled and cubed
- 6 medium carrots, cut into 1-inch slices
- 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 vegetable oil
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 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
- 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 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. Yield: 8 servings.
Reviews forSlow Cooker Beef Stew
"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!"
"Hi Psalm 127-3,Browning Sauce is a blend of coloring and seasoning. Kitchen Bouquet is a common brand."
"I give-what is brown sauce please?"
"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."
"Made as is and it was fine. I did all my prep the day before when I was chopping things for a stir fry. Cut all of my veggies then and put them in a ziploc baggy. Put my potatoes in water so they didn't turn brown. Drained them before I put them in the crockpot the next day and voila, dinner. I was lazy this time and used cut up stew meat from the store. We don't like potatoes that have been frozen (cause they are mushy) so I cut my potato pieces a little larger than it suggests here. That way IF there are leftovers I can pick out the potatoes before freezing."
"I used one pound of baby carrots and added a little garlic. Great recipe and very easy."
"I thought the flavor was good but I added a slurry of cornstarch and water at the end to thicken the broth. I also cooked it on high for 2 hours and medium high for 5 hours. The meet was nice and tender and the veggies were perfectly cooked. The prep takes a little more time than stated, especially if you cut your own stew meat as opposed to buying what is available in the stores. My roommate raved about it so I would not hesitate to serve it to others."
"Added a few seasonings, and this stew was the best I've ever made! Didn't use flour to coat the meat cuz my hubby doesn't like it. 15 mins before serving I tasted it and it needed something, so added soy sauce, mixed herbs, bit of salt, and it was perfect! Veggies were tender but not mushy, and meat was fall-apart tender. Cooked it on low for 7 hours."
"I made this for a group, and they all loved it. Had several people ask for the recipe. I did omit the thyme, but otherwise followed the recipe. I will be making this again!"