This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Cottage Fries See how to make excellent oven-baked fries. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Easy Spring Recipes Recipes for the local fruits and veggies headed your way. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
French Beef Stew
Baked Beef Stew
Roast Beef Stew
Ground Beef Stew
Pressure-Cooked Beef Stew
more »
Top Related Articles
Budget-Friendly Recipes for Ground Beef
Making Beef Stock
Cooking Questions: Beef
Corned Beef Basics
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Beef Basics
Grilling Times for Beef
Sunday Dinner: A Taste of Early Autumn
Beef on the Grill
5 Most-Loved Meatloaf Recipes
Related Collections
Beef Stew
Beef Soups and Stews
Slow Cooker Beef Recipes
Slow Cooker Main Dish Beef
Slow Cooker Main Dish Soups

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Autumn Beef Stew

By: Margaret Shauer

"Let the aroma of this savory supper welcome you home after work. Chock-full of tender beef, hearty potatoes and colorful carrots, this down-home dinner is a staple at Margaret Shauers' kitchen in Great Bend, Kansas."

Rate/Review | Read Reviews (35)

Prep Time:
15 Min

Cook Time:
8 Hrs

Ready In:
8 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

12 small red potatoes, halved
1 pound carrots, cut into 1-inch pieces
1 large onion, cut into wedges
2 pounds lean beef stew meat, cut into 1-inch cubes
1/3 cup butter or stick margarine
1 tablespoon all-purpose flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Directions

Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon.
Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

Footnotes

Nutritional Analysis: One serving (1 cup) equals 366 calories, 16 g fat (8 g saturated fat), 91 mg cholesterol, 436 mg sodium, 34 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 meat, 2 starch.