Better-than-Homemade Slow Cooker Beef Stew

Bobbi Jo Woods Recipe

By Bobbi Jo Woods bwoodzy

Prep Time:
Cook Time:
Slow-Cooker/Crock Pot


* 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.

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!


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

About this Recipe

Course/Dish: Beef, Beef Soups
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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Valerie Hoffman VeniValGal
Jan 4, 2014
Well, I made this today and it was just okay, not as good as I've made myself. The meat was tender, but I found that with only potatoes, onions and carrots, it was a little boring. I also think the bay leaf makes no difference. It does not need to cook anywhere near the amount of time directed. Mine was more than ready after 4 hours on high. I will tinker with the leftovers by adding more vegetables and making the broth far less thick. The thickness on this was really more for pouring over rice.
Cindy Conway weedpatch
Jan 4, 2014
Valerie, that's just when you need to throw in the bay leaf. Just remember to locate it and throw it out before serving. You don't want someone to take a bite out it.
Valerie Hoffman VeniValGal
Jan 4, 2014
Unless I missed it, I don't see where you indicate that we should add the bay leaf, so I've just thrown it into the crock pot. It's cooking now and it smells wonderful! I'm making it with venison tenderloin cut into stew meat. I'll let you know how it goes over.
annette buckner grandmawsgoodies
Dec 22, 2013
I made this twice, my husband loved it as well as my self. It's the best recipe that I have ever made for Beef Stew and we have been married for 58 years. Just one thing I left out was the red wine, we don't like the taste of wine in food & we don't drink wine either. We are so glad we found this recipe.
Sharon Colyer Cmom02
Dec 1, 2013
Use the broth from that meat or canned broth, to cook your vegetables in. Add meat chunks in, after the vegetables are about three-fourths done, just to warm the meat up well. You don't want to overdo the meat, since it was already cooked before.