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Family Beef Stew

User Rating 5 Star Rating (1 Review)

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Chunks of beef, potatoes, and carrots, along with stewed tomatoes and herbs make this beef stew extra flavorful. The slow cooker makes it extra easy.

Ingredients:

  • 2 to 2 1/2 pounds stew beef, chuck or round, cut in 1-inch chunks
  • 8 carrots, sliced about 1 inch thick
  • 3 medium baking potatoes, cut in chunks
  • 2 large onions, coarsely chopped
  • 1 can stewed tomatoes, Italian seasoned (14-1/2 oz can)
  • 2 tablespoons flour
  • seasoned salt and pepper, to taste
  • 1/4 teaspoon dried leaf thyme
  • 1/4 teaspoon dried leaf basil
  • 1/4 teaspoon dried leaf oregano
  • 2 teaspoons Worcestershire sauce

Preparation:

Place half of the vegetables in the crockpot; add beef cubes. Mix flour, pepper and spices and sprinkle over beef. Add rest of vegetables and top with the stewed tomatoes and their juice. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done. If desired, potatoes may be omitted and the stew, when done, may be served with large macaroni cooked separately.

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Beef Stew With Tomatoes
Oven Stewed Beef with Vegetables
Beef Goulash Recipe
Beef and Red Wine Stew
Autumn Beef Stew
Slow Cooker Beef and Beer Stew
Beef and Beer Stew - Stovetop
Beef and Beer Stew - Oven
Beef Stew with Vegetables
Beef Burgundy with Noodles
Golden Beef Stew
Snowy Day Beef Stew
Tangy Beef Stew Recipe
Beef and Beer Stew
Crockpot Beef Stew with Beer
Busy Day Beef Stew
Fabulous Beef Stew
Beef and Mushroom Stew
Beef Stew Index
Beef Chili Recipes

User Reviews

Reviews for this section have been closed.

 5 out of 5
Yummy & Simple, Member TheGorskys

This was wicked yummy. Perfect for a chilly and damp March night. The boss man is anti-onion, so I made it without, and I didn't have any Worcestershire but added leftover Friday's Jack Daniels dipping sauce in its place. I had smallish potatoes and used about 7, and probably more like 10 carrots. My can of tomatoes was the fat round one---I think 28oz? I upped the flour accordingly to about 1/4c. All in all a hit. I start all of my cp recipes on high for the first couple of hours to bring up the temp of raw meat, then drop it to low. It was tender and fall apart wonderful! enjoy!

8 out of 8 people found this helpful.

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