Slow-Cooker Old-Fashioned Beef Stew

Slow-Cooker Old-Fashioned Beef Stew

Use a modern-day slow cooker to create a rich, robust beef stew with Old World flavor.

Prep Time

20

Minutes

Total Time

9:20

Hrs:Mins

Makes

6

servings

1
tablespoon vegetable oil
1 1/2
lb beef stew meat, cut into bite-size pieces if needed
4
medium carrots, cut into 1/2-inch slices (2 cups)
3
medium red potatoes, peeled, cut into 1/2-inch cubes (3 cups)
1
large onion, cut into 1-inch pieces (1 1/2 cups)
1
medium stalk celery, cut into 1-inch pieces (1 cup)
3
cups vegetable juice
3
tablespoons quick-cooking tapioca
1
tablespoon beef bouillon granules
2
teaspoons Worcestershire sauce
1/4
teaspoon pepper
  1. In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring frequently, until browned on all sides.
  2. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned beef and remaining ingredients.
  3. Cover; cook on Low heat setting 9 to 10 hours.
Makes 6 servings (1 2/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Because tapioca is one of the few thickeners that does not break down during long, slow cooking, it can be added at the beginning of the cooking time. Thickeners such as flour and cornstarch are best added at the end of the cooking time.
For food safety reasons, recipes made in the slow cooker need to reach a safe cooking temperature (140°F) within 3 hours. That's why it isn't a good idea to assemble the ingredients and refrigerate them or use frozen ingredients.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 5g,
    • Trans Fat 1/2g),
  • Cholesterol 60mg;
  • Sodium 860mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 5g,
    • Sugars 9g),
  • Protein 22g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.