Granny's Five Hour Beef Stew

Elaine Bovender


When my children were young and it was time to pick out our Christmas tree, we would go to the nearest tree farm to cut our own. We lived in a much colder climate at that time, so it was usually a very cold and snowy morning. I would put this stew in the slow cooker and by the time we got home and got the tree up and decorated, this stew would be just about perfect! We live in a much warmer climate now and I've found that even on the hottest days, I can put this stew in the slow cooker and have a nice meal without heating up my kitchen. Either way, this is a great comfort food..Enjoy

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15 Min


5 Hr


Slow Cooker Crock Pot


3 pounds stew beef
2-14.5 ounce cans stewed diced tomatoes
1 box frozen peas
6 whole carrots, peeled and sliced
3 medium potatoes, peeled and cubed
3 medium or 2 large onions, coarsely chopped
4 tablespoons minute tapioca
1 tablespoon sugar
1 tablespoon salt
generous grinding of black pepper
2 bay leaves
2 ounces red wine or beef broth


pinch of thyme, marjoram and rosemary

Directions Step-By-Step

Place all ingredients into a slow cooker and cover tightly. Cook on low for 5 to 6 hours, stirring occassionally. If stew seems too thick or dry, you may add a little more beef broth.
Alternate directions: Put all ingredients into a deep casserole dish and cover tightly. Bake at 225 degrees for 5 hours.
Serve hot with rolls, cornbread or biscuits. You may also serve over rice or mashed potatoes.

About this Recipe

Course/Dish: Beef, Potatoes
Main Ingredient: Beef
Regional Style: Southern
Other Tag: Quick & Easy
Hashtags: #stew, #tomatoes