Bobby (*_*)


Hi cooks, it was a day of cool weather, and I wanted to make something while I was raking leaves. I wanted to fix a one meal deal. I had about 2 pounds of beef stew meat in the refrigerator, so---yes, you are right, BEEF STEW, I had everything I needed in my pantry to make a AUTUMN SUPERB BEEF STEW.

This stew will make about 6 to 8 serves, so, what you don't eat (like me, only one), you can freeze the rest.

So, lets get ready to make this AUTUMN SUPERB BEEF STEW!!! You will love the taste and the thickest of the stew. ENJOY!!!


★★★★★ 1 vote

8 to10 depends on bowl sizes
45 Min
9 Hr
Slow Cooker Crock Pot


  • 2 lb
    beef stew meat
  • 8 medium
    russet potatoes, washed and large chopped
  • 3 can(s)
    14-oz each, beef broth
  • 2 medium
    white onion, peeled and larger chopped
  • 1 bag(s)
    16-oz carrots, washed, peeled and large chopped
  • 4-5
    celery ribs, washed, trimmed and large chopped
  • 8-oz box
    fresh mushroom, sliced, washed and chopped
  • 1 can(s)
    14.5-oz diced tomatoes with basil, garlic and oregano, undrained
  • 1 can(s)
    15-oz tomato sauce
  • 2
    dried bay leaves, whole
  • 3-4 sprig(s)
    (trigs) fresh thyme
  • 2 tsp
    coarse black pepper
  • 1 Tbsp
    kosher salt
  • 4 Tbsp
    all purpose flour
  • 1/2 c



  1. PLEASE NOTE: You will need a 6 to 6-1/2 quart slow cooker, or, a large pot.
  2. Get all your ingredients together.
  3. Place the beef stew meat in the crock pot along with 3 cans of the beef broth
  4. Wash the potatoes..
  5. slices the potatoes in half length-wise, then cut the potatoes in large chuck,
  6. Place the potatoes on top of the stew meat.
  7. Take carrots and wash them, then chop in large chucks. Place carrots on top of potatoes.
  8. take the celery, wash and trimmed.
  9. Split the celery down the middle.
  10. Chop in large chucks. Take the celery and place on top of carrots.
  11. Take the mushrooms and wash them.
  12. Chop the mushrooms in large pieces. Place on top of celery.
  13. Take the white onions, peel and cut into half. Then cut into large chucks. Place the onions on top of the mushrooms.
  14. Take the thyme, salt and pepper and place in stew.

    NOTE: you can take a sprig of thyme and a slotted spoon and take the thyme and pull it thru the slotted spoon.
  15. Take diced tomatoes and tomatoes sauce and pour on the top of the stew mixture.
  16. Take the bay leaves and place in the stew.
  17. Cook on high for 4 hours. Stirring occasionally. Turn down to low for 5 hours or until meat and vegetables are tender.
  18. About 30 to 45 minutes before serving, mix 4 tbsp of all-purpose flour and 1/2 cup of water together, until smooth. Pour into stew mixture a little at a time. You may not need all of the mixture, depends on how thick you want it. NOTE: REMOVE THE BAY LEAVES AT THIS TIME!!!
  19. I used a crusty french bread with butter, garlic and parsley. This is a great meal. You could also make a salad with this. ENJOY!!!

Printable Recipe Card


Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: American

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