Better-than-Homemade Slow Cooker Beef Stew

Bobbi Jo Woods Recipe

By Bobbi Jo Woods bwoodzy

TIPS:

* The 3rd time I made this, I had no bay leaf or red wine, but it still came out AWESOME.

* I have used Cajun season salt and also Lowry's when doing the meat-flouring part, and it adds some zest, if you're into that. Also, if you're out of fresh garlic, try using tsp. garlic powder to taste.

* You can use peas or other veggies, but I wanted to make a beef stew recipe as close to restaurant quality (and better than Dinty Moore any day) as possible. Be sure to not use frozen veggies. The texture in the crockpot just won't be right.

* I once used a 40oz chuck arm roast and cut it while partially frozen, which is easier than completely thawed.

* About halfway through, you may notice the potatoes and carrots not cooking as much as you might like. You can lift the lid and turn over the ingredients (only once--opening the pot makes cooking time a lot slower) so that the meat (and the juices the meat creates while cooking) are more on top, and the veggies are more on the bottom. Not only does this help flavorize and tenderize the veggies a bit more, but it also helps to thicken the sauce better.


Recipe Rating:
 12 Ratings
Serves:
6-8
Prep Time:
Cook Time:
Cooking Method:
Slow-Cooker/Crock Pot

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a hardy stew that will make a perfect meal for your family on a cold winter night.  You could start it in your crockpot in the morning before you leave for the day, and a delicious supper will be waiting for you when you get home!

Ingredients

2 lb
beef, cut into 1 inch cubes
1/3 c
all-purpose flour
1/2 tsp
salt
1/2 tsp
ground black pepper
2 clove
garlic, minced
1
bay leaf
1 tsp
paprika
1 Tbsp
worcestershire sauce
1/2 c
red wine
1 1/2 c
beef broth
1
onion, medium
3
potatoes, cubed
4
carrots, sliced
  • Comments

  • 1-5 of 81
  • user
    Cheryl Holden Martha - Jan 14, 2010
    I made this and it was delicious.
  • user
    Sunny Shaine sunnyme - Feb 25, 2010
    This is a great recipe. I used a boneless chuck roast and I, too, cut it up while it was frozen...The flavor was delicious and it was nice and tender. Thanks!
  • user
    Sheila Mann SheilaMann - Feb 27, 2010
    Years ago, before I learned to cook, I used to buy those packages of "stew meat" at the grocer's....what a mistake! Now, like these gals, I know better and cut up my own chuck roast...
  • user
    Lana Bade Sunflowercooks - Mar 3, 2010
    I make this one add onion soup mix and yams ,husband loves it.Great reipe!Thankyou for sharing!
  • user
    Gina P Gina8492 - Mar 5, 2010
    I made this for our dinner tonight. I didn't have any red wine already opened but did have a cream sherry open so I used it instead. I also added some leftover fresh corn near the end of the cooking time. Very good and I will definitely make again.