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Slow-Cooker Old-Fashioned Beef Stew

slow-cooker old-fashioned beef stew Entree
Slow-Cooker Old-Fashioned Beef Stew
  • Prep 20 min
  • Total 9 hr 20 min
  • Servings 6

Just because you’re short on time doesn’t mean dinner won’t be anything less that fabulous tonight. Take just 20 minutes to prep the ingredients in the morning, and you can come home to a slow cooker beef stew that tastes like you’ve been working in the kitchen all day. MORE+ LESS-

September 16, 2018

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

  • Choose the right beef for stew—you may be able to buy already cut up stew meat in the meat department or buy a chuck roast, that has a good ratio of fat and collagen marbled through the meat. Chuck will hold up to the long, moist braising, only getting more tender, and is inexpensive.
  • Don’t skip the step to really brown the chunks of beef before spooning them into the slow cooker. The browning adds a wonderful depth of flavor and appealing color to the meat; the high heat used to sear also caramelizes the surface of the meat and is worth the extra time.
  • Consider stirring in other old-fashioned root vegetables like chunks of turnip, parsnip, or rutabaga
  • Add a handful of chopped parsley or grated lemon peel to finish your dish, both are fresh matches to the deep richness of the stew.
  • To store this stew for later, refrigerate in a shallow container so it cools rapidly. Once completely cooled, cover tightly and refrigerate for up to 3 days.
  • To freeze this stew, pour into freezer containers, leaving 1/4 to 1/2 inch head space (because soups expand as they freeze) and store for up to 6 months.
  • Want to take your slow-cooker meal to an outing? Simply wrap the slow-cooker in a towel or newspaper to keep it warm. Attach rubber bands around the handles to secure it for travel.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
130
% Daily Value
Total Fat
15g
23%
Saturated Fat
5g
25%
Trans Fat
1/2g
Cholesterol
60mg
20%
Sodium
860mg
36%
Potassium
1140mg
33%
Total Carbohydrate
32g
11%
Dietary Fiber
5g
19%
Sugars
9g
Protein
22g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
40%
40%
Calcium
6%
6%
Iron
25%
25%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • The story of the slow cooker’s invention as warming as a hearty bowl of stew on a cold winter’s day. In 1940, inventor Irving Nachumsohn received a patent for a device that was inspired by his mother’s stories of making an overnight dish, cholent, back in her home village in Lithuania. After he sold his design to Rival Manufacturing in 1971, the Crock Pot, with the promise that it “cooks all day while the cook’s away,” hit the market. These days, dishes like slow cooker beef stew are as popular as ever, and no wonder – estimates say that about 83 percent of families in the United States own a slow cooker. If you’re inspired by this crock pot beef stew, try one of our many other beef stew recipes. You’ll find ideas for time-tested favorites and updated new twists for your slow cooker and instant pot.

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