Slow Cooker Beef Stew I Recipe - Allrecipes.com
Slow Cooker Beef Stew I Recipe
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Slow Cooker Beef Stew I
Make this five-star stew in your slow cooker! See more
  • READY IN 12+ hrs

Slow Cooker Beef Stew I

Recipe by  

"A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    12 hrs
  • READY IN

    12 hrs 20 mins

Directions

  1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
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Reviews More Reviews

Most Helpful Positive Review
Oct 10, 2006

SUPERB beef stew! I took the great base recipe, and tweaked it with a compilation of reviewer recommendations. The end result is a winner, to be sure. Here is what I did (and I won't change a thing the next time I make it): 1. Increase flour to 1/3 cup and substitute seasoned salt for regular salt. Put flour mixture into gallon-sized, zippered bag. Shake beef in bag to coat. Sauté coated beef in 1-2 tablespoons olive oil until browned. Add chopped onion to beef to sauté and soften. Transfer to slow cooker. 2. Mix beef broth (I used Swanson's Certified Organic in aseptic carton) with 1 TABLEspoon Worcestershire and ½ cup red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker. 3. Add remaining ingredients with these additions: increase garlic to 2 cloves minced, 2 bay leaves; add 1 packet McCormick's Beef Stew Seasoning. Your home will smell wonderful all day, and your meal will be a savory feast! I served the stew in bowls, accompanied by slices of fresh, crusty bread.

 
Most Helpful Critical Review
Aug 29, 2002

This just tasted like regular old beef stew to me. Nothing unusual or great about it. My fiance said there was too much meat and not enough vegetables. I'll keep searching for another recipes. I think this would've benefited from a 1/2 c. red wine.

 
Sep 25, 2008

I have been making this stew for almost 3 years and wanted to review it again. Although I'm sure Corinne's suggestions are good, what I like most about this recipe is the simplicity of preparation...no browning the beef. I've made this over a couple dozen times at least - doubled - and have never had leftovers. It is a terrific recipe as written.

 
Jan 27, 2007

I made this stew for the first time using Corinne's suggestion. The stew turned out great! The next week, I made the stew following the exact recipe (minus the celery, since I didn't have any); and I must say that the stew turned out EVEN BETTER when following the exact recipe. (Also, I didn't have as many dishes to wash.) This stew is SO DELICIOUS. Next time I make this you can bet I will follow the recipe EXACTLY AS WRITTEN.

 
Sep 29, 2008

I don't understand why Corrine doesn't just post her own recipe for beef stew. The point is to review the given recipe, not list a million changes to it. This stew is perfect AS WRITTEN. If you make any changes, you are not making this recipe for beef stew!!!!

 
Dec 31, 2003

THIS is a terrific basic recipe!! Nothing to stop you from adding your favorite things - although the TASTE is GREAT just like it is. I used chuck because it's not as dry as a bottom round. I had a tomato so I chopped it up & added it. I saw where someone had added an envelope of beef gravy - great idea too!!! Thank goodness there's people out there REALLY KNOW HOW TO COOK!! Oh, and don't bother to brown the beef the way some recipes state - it only makes the beef dry. Thanks for this recipe.

 
Mar 19, 2006

I made similar adjustments to previous raters. I dredged the beef in flour/salt/pepper and pan friend until browned in olive oil before adding to the slow cooker. Then I added some butter and onion to the pan and cooked until softened. Next I deglazed the pan with some of the broth being sure to scrape up the yummy bits. In total I used 2 10 oz cans of beef broth. I added 10 oz. sliced button mushrooms. Used almost 2T worchestershire sauce, added a bunch of extra herbs and finally thickened with cornstarch. It was perfect.

 
Dec 04, 2006

I followed Corinnes suggestions and this came out fantastic! The flavor and cosistency were wonderful, and just as good the next day. So you dont have to search for it, here is her suggestion: 1. Increase flour to 1/3 cup and substitute seasoned salt for regular salt. Put flour mixture into gallon-sized, zippered bag. Shake beef in bag to coat. Sauté coated beef in 1-2 tablespoons olive oil until browned. Add chopped onion to beef to sauté and soften. Transfer to slow cooker. 2. Mix beef broth with 1 TABLEspoon Worcestershire and ½ cup red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker. 3. Add remaining ingredients with these additions: increase garlic to 2 cloves minced, 2 bay leaves; add 1 packet McCormick's Beef Stew Seasoning.

 

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Nutrition

  • Calories
  • 516 kcal
  • 26%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 29.6 g
  • 46%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 31.8 g
  • 64%
  • Sodium
  • 531 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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