My mother used to make this recipe when I was little. It continues to be one of my favorites. To the recipe, some people add a bit green onion. Just my kids and I, we don’t like raw onions. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds beef stew meat, cut into 1-inch pieces
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ cups beef broth
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground paprika
- 1 clove garlic, minced
- 1 large bay leaf
Instructions
- Gather ingredients.
- Place meat in slow cooker.
- Mix flour, salt, and pepper together in a small bowl. Pour over meat, and stir until meat is coated.
- Add beef broth, carrots, potatoes, onion, celery, Worcestershire sauce, paprika, garlic, and bay leave; stir to combine.
- Cover, and cook until beef is tender enough to cut with a spoon, on Low for 8 to 12 hours, or on High for 4 to 6 hours.
- Serve hot and enjoy!
- DOTDASH MEREDITH FOOD STUDIOS
- This original recipe submission called for slow cooking on Low for 10 to 12 hours. When making the video for this recipe, our food stylists found a cook time of 8 hours on Low (or 4 hours on High) was sufficient. Please stir and check doneness along the way to be sure your meat is cooked properly.
- Serve this stew with classic
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Nutrition Facts
| Calories | 576 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 132 mg |
| Dietary Fiber | 4 g |
| Protein | 44 g |
| Saturated Fat | 12 g |
| Sodium | 542 mg |
| Sugars | 4 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
This woman gives a simple sttraight forward recipe and directions. I agree it could use sme more veggies and I did. Just cannot beat this ,especially as the weather cools. I portioned it out in personal size plastic baggies (4) and it froze well. Delicious when thawed. Thanks!
I made it according to the recipe and it was very good. I did not need to cook it as long as the recipe says. I cooked it on low for 51/2 hours and it was completely done. In fact, the potatoes were a little mushy. Next time I will wait and add potatoes a couple of hours before it is done.
Came out well, and I served it over rice. A bit more pepper would probably help, but that is just my tastes.
I made this and took out the potatoes and served it over homemade mashed potatoes. The sauce was a little watery, but over potatoes was yummy. It has a nice smoky flavor because I used spanish smoked paprika. Overall, this is a good dinner to add to my rotation for weeknights.
I made this Beef Stew, but 4 hours on high is too long, and I put the potatoes in for the last 2 hours so they wouldn’t be mushy. Next time I make this I will cook it on low for 4 to 6 hours and see how it turns out.
I have made this several times. The first time I found the vegetables to be overcooked with the potatoes essentially mush. Since then I don’t add them until about two hours before serving. Just had it again last night. Instead of cutting all the veggies I used two packages of “stew vegetables” from the frozen section of my local supermarket.
This is one of my fave things to make in my slow cooker.
I make this all the time. I use whatever meat & veggies are available or I make it as written with a few minor changes. I don’t have time to brown the beef. So I throw it in a ziploc to evenly coat it. I usually add some dried mustard to that mix. We eat it over jasmine rice (even though it already has potatoes in it). It freezes so well and is super easy for him to reheat at work.
This is a basic casserole. Nothing wrong with that. But I only had 500g (1lb) beef, so I added more veg and a can of baked beans. Oh, and a Tablespoon of Worcestershire sauce, not only a teaspoon.
I couldn’t believe how easy and good this was. I only had 1.5 lb beef. I didn’t use stock, instead used about .25cup of red wine and 1.25 cup water. Perfect recipe!
We prefer it over mashed potatoes, and I brown the beef first, added 1/4 c of red wine and small can of tomato sauce. We love it.
Love beef stew.
Double the meat
My wife is on a gluten-free diet so used almond flour instead of all-purpose flour and it was fine. Otherwise the recipe was a little bland, but we added some curry powder and steak sauce and *bam* it comes alive! Also adding more veggies is always good and makes for more leftovers!
This was a great base recipe and turned out delicious! I did 3 garlic cloves and only 1 lb of meat. I also did a splash of soy sauce and a splash of tart cherry juice as we had no red wine. Cooked on high for about 5.5 hours. My husband said it was the best stew he’s ever had. We will definitely make again!
This was delish! I used 1 1/2 lbs stew meat, 2 beef bouillon cubes and water in place of broth. Didn’t have potatoes either, added more carrots, a few shrooms and an extra stalk of celery. Lots of pepper too. 6 hrs on high and it was wonderful. Thanks.
I thought this was an excellent base recipe! I managed to find the stew meat on special, so I saved some money on meat. 🙂 I agree with others when they say you could put more veggies in here. I subbed the potatoes for mexican squash. I thought it came out DELICIOUS. I made it as directed for my first time. I’m making it again, and I’m going to try the 1/2 cup of red wine suggested along with upping the veggies. I agree, it seems like the red wine will give it an even richer flavor. When I served it I added lime juice and louisiana hot sauce. The sour makes it super good!
He loved it! I cooked the beef in the crock pot on high first until it was mostly done. (probably about 2 – 2 1/5 hours) Then I added the carrots, onions and potatoes, turned it to low until they were done. Beef was way tender and carrots and potatoes were perfect that way.
I follow the recipe but substituted celery for coasely chopped green peppers added a package of fresh button mushrooms and omitted the bay leaf. I then made mashed red potatoes, boiled with the skin on and peeled before mashing, adding butter and sour cream while mashing. The stew mixture more resembled a goulash than a stew. Made a bed of mashed potatoes and poured the goulash over it. We loved it!!!
This was very delicious however, I made it on the stove in a big dutch oven due to time constraint. I browned the meat in the flour mixture with the chopped onions, added minced garlic until browned, red wine with other ingredients and it was a keeper. My husband said his favorite stew yet! (married 41 years)
Delicious AS WRITTEN. I didn’t change a thing.