Beef Stew II Recipe -
Beef Stew II Recipe
  • READY IN 5+ hrs

Beef Stew II

Recipe by  

"This stew is a meal unto itself, very hearty and flavorful. This recipe calls for various spices, you may have some of your own favorites to throw in."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 hrs 10 mins

    5 hrs 25 mins


  1. Dredge beef cubes in flour until evenly coated.
  2. Melt butter in a skillet, and cook coated beef cubes until evenly browned.
  3. Transfer beef to slow cooker and add onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice and Worcestershire sauce. Pour in water and stir.
  4. Cover and cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours. Serve hot!!
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2003

Delicious. Some minor changes to suit my personal tastes: One can beef broth, almost one can burgundy wine, the rest of the can, water. Rather than slicing, I chopped the carrots and celery in bigger chunks so they won't disintegrate in the crockpot and also added 2 big potatoes in 1" cubes. To make up for extra carrots and the potatoes which weren't in the original recipe, I added 1 T soy sauce and additional 1 t worcestershire sauce and more black pepper. I also used only 1/4 of an onion cut in big 2 inch pieces so it wouldn't turn to mush. In the last half hour I added pearl onions. For spices, I followed the recipe and then added sprinkles of cumin, savory, rosemary and parsley. 8-9 hours in the crockpot was just right for 2 lbs meat. It really was a hearty, flavorful meal. P.S. My husband thought this dish was okay. He's not into large chunks of beef in a dish.

Most Helpful Critical Review
Aug 11, 2008

NOT FOR KIDS This was an ok stew. It was flavorful without making modifications. Neither my husband nor I were fans of the clove flavor. My kids, very good eaters, did not like it. I will stick with a more basic recipe with traditional seasonings in the future. This I would like to note...I found this recipe last minute and decided to use it based on the 5 star rating without reading the recipe reviews. You should not give a recipe 5 stars if you made 5 adjustments to make it taste great.

Jul 16, 2003

This is the best stew I've ever made. I added cubed potatoes in the beginning, to make it bigger. To thicken, I took the cover off the slow cooker for the last 30 minutes of cooking on high. Served with french bread it was a very hearty meal. Even my finicky kids and husband loved it. Will definitely make this again.

Feb 02, 2005

My good friend is a wonderful cook and caterer. Her husband said that this was the best beef stew he has ever had which is quite a compliment. Tweeked it a little by chopping up everything in small cubes, addded 2 potatoes,a little cumin, rosemary and parsley, can of diced tomatoes, 1 T. soy, das of hot sauce, frozen peas, didn't have burgandy so used cooking cherry and added frozen peas at the end. Also used half beef broth as the liquid and a pack of onion soup mix.

Nov 06, 2006

I use this recipe, but substitute 3-4 small potatoes for the celery, and cook it on the stove on low for 3-4 hours rather than in a slow-cooker. I usually serve it with fresh bread, sliced cheeses and sliced fruit. Great winter meal!

Jan 03, 2006

This recipe is fantastic. . . with a few changes. Some I took from other reviews - I added soy sauce, used beef broth from bouillon cubes instead of water and added cabbage. I also didn't have bay leaves on hand so those were not in the stew. I also found that the stew was too thin for my taste. So halfway through cooking, I took part of the broth and thickened it as if I was making gravy until it reached a texture I preferred. The final result was great. I would definately make it again.

Jul 16, 2003

Very good - I added 4 cups of beef broth in place of the water, and also potatoes. The best beef stew I've ever made.

Feb 13, 2007

I love this stew; it is wonderful for frozen snowy days. When I make it I omit the bay leaves and cloves, and add a cup of chopped mushrooms, a leak, a can of garbanzo beans and a can of kidney beans, I also add the leftover flour from dredging to thicken the stew. My family loves it, and we have found that it tastes even better the next day, as leftovers.


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  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 12.2 g
  • 4%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 26 g
  • 40%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 22.2 g
  • 44%
  • Sodium
  • 449 mg
  • 18%

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

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