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Slow Cooker Beef Stew I
SUBMITTED BY:
BUCHKO
PHOTO BY:
POLARBEE
"A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!"
RECIPE RATING:
Read Reviews
(516)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
12 Hrs
READY IN
12 Hrs 20 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
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DIRECTIONS
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
FOOTNOTES
Did you know Allrecipes is home to over 400 crock pot recipes?
Click here
to visit our complete collection.
Wine Tip
Try with a
Washington red wine
like Merlot, Syrah or Cabernet Sauvignon.
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REVIEWS
Reviewed on Oct. 10, 2006 by Corinne
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Corinne
Oct. 10, 2006
SUPERB beef stew! I took the great base recipe, and tweaked it with a compilation of reviewer recommendations. The end result is a winner, to be sure. Here is what I did (and I won't change a thing the next time I make it): 1. Increase flour to 1/3 cup and substitute seasoned salt for regular salt. Put flour mixture into gallon-sized, zippered bag. Shake beef in bag to coat. Sauté coated beef in 1-2 tablespoons olive oil until browned. Add chopped onion to beef to sauté and soften. Transfer to slow cooker. 2. Mix beef broth (I used Swanson's Certified Organic in aseptic carton) with 1 TABLEspoon Worcestershire and ½ cup red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker. 3. Add remaining ingredients with these additions: increase garlic to 2 cloves minced, 2 bay leaves; add 1 packet McCormick's Beef Stew Seasoning. Your home will smell wonderful all day, and your meal will be a savory feast! I served the stew in bowls, accompanied by slices of fresh, crusty bread.
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123 users found this review helpful
SUPERB beef stew! I took the great base recipe, and tweaked it with a compilation of reviewer...
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Reviewed on Jan. 27, 2007 by MICHNATIVE
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MICHNATIVE
Jan. 27, 2007
I made this stew for the first time using Corinne's suggestion. The stew turned out great! The next week, I made the stew following the exact recipe (minus the celery, since I didn't have any); and I must say that the stew turned out EVEN BETTER when following the exact recipe. (Also, I didn't have as many dishes to wash.) This stew is SO DELICIOUS. Next time I make this you can bet I will follow the recipe EXACTLY AS WRITTEN.
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27 users found this review helpful
I made this stew for the first time using Corinne's suggestion. The stew turned out great! ...
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Reviewed on Jan. 3, 2007 by
Susanna
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Susanna
Jan. 3, 2007
I have been making this stew for over a year and wanted to review it again. Although I 'm sure Corinne's suggestions are good, what I like most about this recipe is the simplicity of preparation...no browning the beef. I've made this over a dozen times - doubled - and have never had leftovers. It is a terrific recipe as written.
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24 users found this review helpful
I have been making this stew for over a year and wanted to review it again. Although I 'm...
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Reviewed on Dec. 4, 2006 by
JLSPAHN
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JLSPAHN
Dec. 4, 2006
I followed Corinnes suggestions and this came out fantastic! The flavor and cosistency were wonderful, and just as good the next day. So you dont have to search for it, here is her suggestion: 1. Increase flour to 1/3 cup and substitute seasoned salt for regular salt. Put flour mixture into gallon-sized, zippered bag. Shake beef in bag to coat. Sauté coated beef in 1-2 tablespoons olive oil until browned. Add chopped onion to beef to sauté and soften. Transfer to slow cooker. 2. Mix beef broth with 1 TABLEspoon Worcestershire and ½ cup red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker. 3. Add remaining ingredients with these additions: increase garlic to 2 cloves minced, 2 bay leaves; add 1 packet McCormick's Beef Stew Seasoning.
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24 users found this review helpful
I followed Corinnes suggestions and this came out fantastic! The flavor and cosistency were...
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Reviewed on Mar. 19, 2006 by
HEBH
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HEBH
Mar. 19, 2006
I made similar adjustments to previous raters. I dredged the beef in flour/salt/pepper and pan friend until browned in olive oil before adding to the slow cooker. Then I added some butter and onion to the pan and cooked until softened. Next I deglazed the pan with some of the broth being sure to scrape up the yummy bits. In total I used 2 10 oz cans of beef broth. I added 10 oz. sliced button mushrooms. Used almost 2T worchestershire sauce, added a bunch of extra herbs and finally thickened with cornstarch. It was perfect.
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18 users found this review helpful
I made similar adjustments to previous raters. I dredged the beef in flour/salt/pepper and...
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Reviewed on Aug. 29, 2002 by CSANDST1
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CSANDST1
Aug. 29, 2002
This just tasted like regular old beef stew to me. Nothing unusual or great about it. My fiance said there was too much meat and not enough vegetables. I'll keep searching for another recipes. I think this would've benefited from a 1/2 c. red wine.
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16 users found this review helpful
This just tasted like regular old beef stew to me. Nothing unusual or great about it. My...
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Reviewed on Jan. 7, 2008 by Julie G
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Julie G
Jan. 7, 2008
This was a great start for my tweeking, which I always seem to do! With no changes it still would have been at least 4 stars, it just needed some extra flavors. First added a little more veggies substituting red potatoes. I dredged the meat in flour, salt & pepper, then pan fried in a little olive oil for only 5 minutes just until brown on all sides. Removed the meat to the crock pot and deglazed the pan with beef broth and some red wine. Added in some Mc Cormicks stew seasoning, rosemary, thyme and parsely. Increased the Worchestire sauce to 1 T. Then about an hour before done (about 11 hours) added a C. of fresh mushrooms. This turned out great! Perfectly thick for pouring over some mashed potatoes. Thank you for the great recipe!
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14 users found this review helpful
This was a great start for my tweeking, which I always seem to do! With no changes it still...
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Reviewed on Dec. 31, 2003 by JANDAIZ
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JANDAIZ
Dec. 31, 2003
THIS is a terrific basic recipe!! Nothing to stop you from adding your favorite things - although the TASTE is GREAT just like it is. I used chuck because it's not as dry as a bottom round. I had a tomato so I chopped it up & added it. I saw where someone had added an envelope of beef gravy - great idea too!!! Thank goodness there's people out there REALLY KNOW HOW TO COOK!! Oh, and don't bother to brown the beef the way some recipes state - it only makes the beef dry. Thanks for this recipe.
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14 users found this review helpful
THIS is a terrific basic recipe!! Nothing to stop you from adding your favorite things -...
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Reviewed on Nov. 15, 2003 by
CANUCKATLARGE
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CANUCKATLARGE
Nov. 15, 2003
Excellent! VERY thick stew, so if you like a little bit of juice, increase the water. I used inside round sirloin marinating beef (didn't have stewing beef on hand, and this is leaner than stewing beef). I added an extra 1/2 cup of water, an extra celery stalk, frozen peas (during the last hour of cooking) and more potatoes to ensure that it was filling enough for four hungry adults. It was polished off! Double this recipe if you have more than four adults, or if you want some leftovers. I served it with Maritime brown bread and cheese - yummy! Thanks for the great recipe!
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12 users found this review helpful
Excellent! VERY thick stew, so if you like a little bit of juice, increase the water. I used...
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