| Total: | 10 hr 35 min |
| Prep: | 20 min |
| Cook: | 10 hr 15 min |
| Yield: | 6 servings |
| Total: | 10 hr 35 min |
| Prep: | 20 min |
| Cook: | 10 hr 15 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 pounds beef for stew, cut into 1-inch pieces
- Ground black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon vegetable oil
- 1 pounds medium potatoes, cut into cubes (about 3 cups)
- 4 medium carrots, sliced (about 2 cups)
- 2 medium onions, cut into wedges
- 4 cloves garlic, minced
- 3 1/4 cups Swanson® Beef Stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme leaves, crushed
- 1 bay leaf
- 1 cup thawed frozen peas
Instructions
- Season the beef with black pepper. Coat the beef with 2 tablespoons of the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it’s well browned, stirring often.
- Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire, thyme and bay leaf.
- Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender. Remove and discard the bay leaf.
- Stir the remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
- *Or on HIGH 5 to 6 hours
- Serving suggestion: Serve with buttermilk biscuits and tossed salad topped with Ranch dressing.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 318 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 31 g |
| Cholesterol | 71 mg |
| Sodium | 431 mg |
| Serving Size | 1 of 6 servings |
| Calories | 318 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 31 g |
| Cholesterol | 71 mg |
| Sodium | 431 mg |
Reviews
This recipe was easy to make and mine turned out great. I read reviews prior to making and added salt, left out the thyme. I also did not fully cook the meat which made it even more tender. I added 1/2 cup frozen corn and 1/2 cup frozen green beans.
The recipe was essy to make and was fairly good but I found that it needed Salt. It was much better after adding the salt. I recommend salting either the beef or the potatoes while cooking.
This is a very good base recipe for stew. My son made it over the weekend and we both had a couple of generous portions. It is odd that salt is omitted from the recipe. Next time we will season the meat while it is browning and then again as soon as it is put together; potatoes and onions always need a little salt to sharpen the flavors. To us the thyme was just the right amount; a teaspoon is not too much considering all of the other ingredients. He also added about a tablespoon of flour near the end to thicken it a little more. Next time we’ll add mushrooms and pearl onions for a little more variety in flavors and textures and maybe a dash or two of tabasco or chili oil.
This was a very simple meal to make. I made it and my friends loved it.
Awful! Flavorless. I didnt see reviews as i was shopping and used the mobile version. Please do not waste your time or money on this recipe.
Much like another reviewer, this was my first time making a stew. I will definitely make some adjustments next time, but the meat was falling-apart tender, and the thyme and bay leaf made the house smell amazing. Could use some extra seasoning and perhaps more veggies, but overall pretty good.
I used this recipe as a baseline for making my own beef stew, having never made one before I had no idea where to start. The first time I followed it to the T, and it was all Thyme and no salt, which we didn’t really like, but it did have the right thickness. So the next time I played with it, kept the basic recipe, but changed the flavor profile. I would encourage everyone experiment with recipes until you find what’s right for you. I just started grabbing all sorts of stuff from my spice rack: salt, pepper, a dash of cumin, some italian seasoning, less thyme, more worchestershire, a couple shakes of chilli powder, 1/4 a tiny can of tomato paste (read the Dinty Moore Beef Stew ingredients and they used some). And this helped diversify the flavor profile, we both enjoyed it a lot more!
Probably the worst beef stew ever. It never got that delicious consistency that a good beef stew gets after a whe of cooking. Plus the thyme was so over powering that it tasted like perfume. It was a waste of good veggies and meat!!
My family was disappointed with this recipe. There is not much flavor to it, even after adding additional spices. The meat does turn out very tender. IF I try this recipe again, I will probably use less beef broth and add garlic and celery salt at the very least.
I have used this recipe multiple times, and it is great. I don’t brown the meat though — i toss it in the crockpot with the flour, salt & pepper, mix it all up, add the broth, and everything else, plus some sliced mushrooms, and let it cook all day — then add the peas 5 – 10 minutes before serving. Delicious & easy.