Recipe by klar101
"This simple beef stew recipe is easy to make and tastes delicious! It's wonderful when served over crusty French bread or mashed potatoes."
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beef stew meat, trimmed and cut into 1-inch cubes
1 (15 ounce) can
new potatoes, drained and quartered
1 (8 ounce) can
dry red wine
beef bouillon cubes
1 (1 ounce) package
dry onion soup mix (such as Lipton®)
ground black pepper
This smells just like the recipe my former father-in-law used to make, except he didn't put potatoes in his. He'd simmer it down and serve it over hot buttered egg noodles. I gave it 4 stars because it was too salty for my tastes. Next time, I'm omitting the salt, as there is plenty in the onion soup mix and canned tomato sauce. I also use beef broth base, which is much lower in salt than bouillon. I don't use canned veggies, so I used fresh potatoes. Here's what I did:
3 lbs stew meat, 1 1/2 lbs potatoes, 1 chopped onion, 2 cups carrots (I love carrots), 1 8oz can tomato sauce, 1 cup water, 1 small bottle (single serving size) of Gallo Cabernet Sauvignon and enough water to make 1 cup, 4 tsp Orrington Farms Beef Broth Base & Seasoning, 1 envelope dry onion soup mix, 1 tsp dried rosemary, 1 tsp garlic powder, 1/4 tsp of fresh ground black pepper, 1 small can of mushrooms, drained. You can thicken it with either corn starch or flour, as directed, but other methods such as using potato flakes like Potato Buds, or pulling out some of the potatoes, mashing them, and stirring them back into the broth work equally as well. I prefer to mash up some potatoes and stir into the broth, which is why I upped the quantity of potatoes.
It was ok had to tweak it a bit but it sure doesn't take 4 hrs since I use fresh potatoes and veggies they were still hard as a rock!
Have to admit to NOT being a fan of slow cooker recipes. Boy was I wrong on this one. The only changes I made were to throw in a bay leaf and leave out the canned potatoes (I didn't have any) I added additional fresh potatoes and carrots the last 90 minutes of cooking and this was delicious! Thanks so much for sharing!
I liked this recipe! Next time, I might use a little less rosemary. But all-in-all, I think this is something I will make again. I didn't use canned potatoes. I bought 2 regular potatoes and diced them into cubes. I also added an extra carrot as I felt 1 was not enough. Next time I'd like to add peas or another veggie :) Thanks, klar101!
I made this for our Yule celebration. VERY TASTY! The only thing I changed is I added 4 tablespoons of flour instead of cornstarch. I really did not want to go out in the blizzard to buy cornstarch. The recipe was so perfect, nothing needs to be changed. Defiantly a keeper!
Excellent, this will replace our old slow cooker beef stew recipe. My family liked the gravy as well as flavor.
Very easy and tasty.
I made a few alterations, but this recipe made a brilliant "jumping off point". I used Irish slow cook beef cut into chunks and Knorr beef stock pots instead of bouillon cubes. My alterations included: I coated the beef chunks with flour and browned them in a skillet before placing them in the slow cooker. I substituted marjoram for rosemary, and I made my own "onion soup mix" (using the Dry Onion Mix recipe found on this site but leaving out the bouillon granules). For veg, I used fresh potatoes, peeled and cut into small chunks, fresh baby mushrooms cut in half, and (because I didn't have fresh) tinned baby carrots, which I sliced and held off adding until the last hour of cooking. My very picky (very English) husband loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Slow Cooked Beef Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 82
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