Slow Simmer Beef Stew

Slow Simmer Beef Stew

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"This is the best beef stew I've ever tasted. My husband ate 4 bowls the first time I made it and my 9-month-old ate two bowls mashed up! I like to brown my beef for stew, and I hate to dirty both a pot and the slow cooker, so I prefer to cook the stew exclusively on the stove."
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3 h 50 m servings 455 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1120 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine beef stew meat and flour in a resealable plastic bag; seal bag and shake to coat beef.
  2. Melt butter with olive oil in a large pot over high heat; add beef and season with seasoned salt. Cook and stir beef until seared on all sides 5 to 7 minutes. Stir onion into the beef; cook and stir until the onion is browned, about 5 minutes more.
  3. Pour enough of the beef broth into the pot to cover the bottom; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add remainder of the beef broth; bring to a simmer before adding carrots, potatoes, celery, balsamic vinegar, Worcestershire sauce, parsley, basil, paprika, and garlic powder.
  4. Bring liquid to a boil, reduce heat to low, and cook stew at a simmer until the meat and vegetables are very tender, 3 to 4 hours.


  1. 33 Ratings

Most helpful positive review

I have to say I enjoyed this recipe, I made it for one of my clients, she's elderly and lives alone. So I cut back on the ingrediants. I think it made her day, having something hot cooking on ...

Most helpful critical review

Good recipe with good flavor. ONE HUGE PROBLEM THOUGH! If you double or triple the recipe, DO NOT double or triple the butter and olive oil used to brown the beef! It does not mention this in th...

I have to say I enjoyed this recipe, I made it for one of my clients, she's elderly and lives alone. So I cut back on the ingrediants. I think it made her day, having something hot cooking on ...

Followed the recipe to the T, except added a handful of chopped mushrooms! I did put in the crockpot after deglazing the pan & let cook on low for about 5 hours. Even my finicky 16 year old dev...

This will stick to your ribs! I omitted the potatoes since I was serving it over noodles, but otherwise would include them. I did toss in some Baby Bellas, which I halved. My biggest change w...

Nice basic stew recipe. Try adding a can of cream of mushroom soup to the pot as an added pleasure!

This is a different recipe for beef stew, than I have ever made. Really good flavors. I took advantage of a little red wine, to deglaze the pan, then added the beef broth. Don't skip the papr...

This is an amazing beef stew. I seasoned the flour with Montreal steak seasoning, which I think helped the flavor of the beef, and added some peas in the last 10 minutes of cooking. Good stuff!

Best beef stew I've ever made! I added a bay leaf and some thyme, otherwise stuck to the recipe exactly. Will definitely be making again and again!

This is the best beef stew I have ever had!!! The only changes I made -used cornstarch instead of flour, used 1tsp balsamic vinegar, and I added quinoa before adding the veggies. I simmered it f...

This turned out really well. Didn't change much at all and served it on egg noodles...very tasty and satisfying.

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