Savory Beef Stew

Mary Stroud


I make this recipe quite ofter especially on cooler days. It is a favorite of my family and will warm your soul and wake up your taste buds with flavor.

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6 to 8
1 Hr
7 Hr
Slow Cooker Crock Pot


1 1/2 lb
beef chuck roast
1 Tbsp
olive oil
1 can 28 oz
stewed tomatoes, undrained
6 medium
carrots cut into 1 inch pieces
3 medium
potatoes cut into 1 inch pieces
3 stalk(s)
celery chopped about 1 cup
1 medium
onion sliced
1/4 c
all purpose flour
1 c
apple juice
2 Tbsp
dried parsley flakes
1 Tbsp
basil leaves
2 tsp
2 clove
garlic minced
1/2 t tsp
black pepper or to taste
bay leaves
1/2 c
warm water


1Heat oil in large skillet over med-low heat. Brown meat on all sides. Drain excess fat.
2Place meat and remaining ingredients except flour and water into slow cooker. Mix well.
3Cover and cook on High for 6-7 hours.
4Before serving, thicken broth to a gravy if desired by combining flour and warm water in small bowl. Stir well until all lumps are dissolved. Add this to the liquid in slow cooker and mix well.
5Cook 10-20 minutes more or until sauce thickens. Remove and discard bay leaves before serving.

About Savory Beef Stew

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