Slow Cooker Beef Stew III Recipe - Allrecipes.com
Slow Cooker Beef Stew III Recipe
  • READY IN 1+ days

Slow Cooker Beef Stew III

Recipe by  

"Start this hearty stew the night before. The longer it cooks, the better it is! Tender stew meat with lots of mixed veggies! You'll have a great dinner all ready when you come home from work. Serve with Italian bread."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 day
  • READY IN

    1 day 10 mins

Directions

  1. Place the carrots, potatoes, mushrooms, onion and celery in the slow cooker. Place the stew meat over the vegetables.
  2. In a medium bowl, combine the soup mix with the can of soup. Add the water and mix together well. Pour this in the slow cooker over the meat and vegetables.
  3. Add water as needed so that the liquid comes just to the bottom of the meat.
  4. Cook on low setting overnight, adding more water as necessary in the morning. Allow to cook all day.
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2004

I wasn't able to start this the night before, so I cooked it for 6 hours on high and it came out perfect! I used beef broth instead of the water, added a few more carrots and potatoes than the recipe called for, and I only added 1/2 an onion (and a small one at that), as I thought it might be a little too "oniony" with a whole onion AND the onion soup mix too. I also added some chopped parsley and a little bit of black pepper. The gravy was kind of thin, so an hour before it was done I added 2 tablespoons of cornstarch mixed with a little bit of the gravy, stirred it back into the pot and let it cook (on high) the last hour with the lid off. This thickened it up just beautifully! I served it with crusty rolls for sopping up all the gravy. I thought this was really good! When my husband took his first bite of the stew all he said was "Mmmmmmmmmm!", so I guess it was a winner with him too! :)

 
Most Helpful Critical Review
May 16, 2003

There is no need to begin cooking this recipe the night before. I have started this recipe in the morning & it has turned out just as good. Just make certain you have it in the crock pot early enough so it will cook for a minimum of 9 hrs. Pat McKay

 
Jan 19, 2004

This is one of the best stews my family and I have ever eaten! I made a few changes to this recipe - I used 2 1/4 lbs. of stew meat, and 5 carrots, 4 red potatoes (med. size, w/ skin on), and 4 stalks of celery. I also made a roux of 5 tbsp. flour/5tbsp. butter to thicken the stew, and added a variety of spices for flavoring.

 
Dec 08, 2003

Definately let this cook over night. I used sirlion tips instead of stew meat. I left out the mushrooms and celery since my famliy does not like them. I also thinkened it up by taking about a 1/2 cup of the stock out an hour before eating. I let it cool, added two tablespoons cornstarch to that and mixed well and then added back to the stew. It was delicous!

 
Jan 08, 2007

Great stew!! I began cooking in the morning and cooked 5 hours on high and 4 hours on low. It was ready and delicious! No need to start the night before. The only change I made was using beef broth instead of water for extra flavor! Highly recommend. There is barely any left over!

 
Nov 25, 2006

Very good. I'm not much of a meat eater, but my husband is, so I cut the meat down to 1.5lbs and increased the vegetables to compensate. Like a lot of other reviewers, I added fresh garlic and black pepper, used beef stock (low sodium) in place of water, and added some cornstarch in the last 30 minutes of cooking. I cooked it on high for 4 hours and then low for another 6 hours. The veggies were cooked perfectly and my husband said that the beef was juicy and tender. I'd definitely use this recipe again!

 
May 03, 2007

Loved it! Floured and browned the meat prior to cooking. Added parsnip and turnip for additional flavor. The second time I made it I added about a cup of red wine -- more flavor. Absolutely delish and the company loved it.

 
Sep 13, 2006

So good and so easy. I used vegetable broth in place of the water, added extra carrots, a couple of cloves of crushed garlic, and a splash of red wine. I thickened the gravy with flour. I cooked this all day, about 5 hours on high and the last 5 hours on low.

 

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Nutrition

  • Calories
  • 581 kcal
  • 29%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 149 mg
  • 50%
  • Fat
  • 32.1 g
  • 49%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 47.1 g
  • 94%
  • Sodium
  • 682 mg
  • 27%

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

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