Slow Cooker Beef Stew
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Everyone’s favorite cozy beef stew made in the crockpot! The meat is SO TENDER and the stew is rich, chunky + hearty!
There is truly nothing more comforting than a hearty beef stew on a cold, cold night. And it’s even better when it’s been simmering low and slow in your crockpot for the last 7-8 hours.
Aside from searing your stew meat to give it that really nice caramelized flavor, this recipe requires zero babysitting (thank you, slow cooker!). All you need to prep is your crusty bread for dipping, a glass of red wine, and a side salad to round out your meal.
If you are short on time, there is a stovetop and an Instant Pot version also available.
Slow Cooker Beef Stew
Ingredients
- 2 tablespoons olive oil
- 2 pounds stew meat, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 1 pound baby red potatoes, quartered
- 4 carrots, cut diagonally into 1/2-inch-thick slices
- 1 onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds, optional
- 2 bay leaves
- ¼ cup all-purpose flour
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat olive oil in a large cast iron skillet over medium heat.
- Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
- Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.*
- Serve immediately, garnished with parsley, if desired.
Notes
Did you make this recipe?
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Good recipe here. Made as written and guessed right with the salt and pepper. We will have this again.
In an earlier comment I suggested using half the amount of thyme because it was too strong.
I just realized I mistakingly used ground thyme instead of dried. Oops! I’m sure the dried time is fine as the recipe states!
Although it was very good, next time I will use 1/2 teaspoon of dried thyme.
The thyme flavor was too strong for us.
Very tasty and even tastes better the next day. Thank you for this recipe.
Assuming the flour is added as a thickener, would the recipe be affected by using gluten free flour? Thanks!
I’m sure it would work just as well. I frequently thicken gravy with gluten free flour and I can’t tell the difference.
I made it tonight. Fantastic. I cut recipe in half because it was just for 2 and it was perfect. My husband can be fussy so I was thrilled that he loved it. Thank you!
It’s a delicious recipe. I would like the nutritional information for this recipe. It’s not included. Can you give it to me please?
I absolutely love this recipe and so does my family! This is my absolute favorite dinner to make! Super delicious! Meat is always super tender I’ve made this several times now and will continue too!
Gonna make this Sunday when the abills beat the Chiefs! Looks amazing!
Would it work to replace a cup of broth with red wine instead?
I have made this several times it is the most delicious beef stew I have ever eaten (hence the name). My son who is a picky eater absolutely loves it. It’s a great winter meal that warms you !!
Could you use v 8 juice instead of beef broth?
Amazing! I followed the recipe exactly and was surprised to find out that the veggies were not mushy. The flavour and consistency was excellent. This is my new go-to stew recipe.
Currently have this cooking in my slow cooker for second time this week.
Love it! Super easy to make and super flavoursome. Eaten by 2 fussy children as well, so that’s a win in my books!
I made a beef bone broth on the stove top for the first time – not sure it was worth it. It took 12 hours and the marrow scum is not very good – I strained it through cheesecloth before adding to my stew – the broth looked clear but turns out it was not – see below.
The stew tastes really good but because I made it in a slow cooker my broth did not thicken up very well. I coated the meat with flour before I browned it and added flour at the end. Would corn starch or a combination of flour and corn starch be better?
Even though I strained the broth through cheesecloth I still have marrow scum on the top of the broth. I know this because I removed all of the meat and veg and returned the broth to the stove in a sauce pan to reduce it. I am going to cool it down to remove the scum and any excess fat then recombine. What did I do wrong?
I am not the author but came here for the cooking time in a crockpot. In regards to thickening, you need to add more slurry to thicken, it can he made with flour or corn starch, it is important that the slurry is thick and that you make enough and put it in well before serving, because it may leave an unpleasant raw flour flavor. Regarding your broth, I am adding a link here that may resolve your problem.https://millersbiofarm.com/blog/do-you-have-to-skim-the-scum-when-making-yummy-healthy-broth
I’m a new mom and was so excited to have found time to throw stew in the crock pot. Only to realize I added the slurry at the beginning oops!!! I hope it’s okay!
Excellent base receipe. Added double of each seasoning except salt
Definitely will make again
I have tried several crock pot recipes for stew and this one, by far, is simply the best! The blend of flavors and seasonings is just perfect. This is the go-to recipe for a cold or rainy day stew!! Thank you!
This was delicious! Thank you.
Very yummy, thank you for the recipe.
I made this today and it is AMAZING. I used 2 cups of beef stock and a cup of Pepsi max (trying what Marisa said but didn’t have any coke) and I used sweet paprika instead of smoked. Holy balls. I made it for tomorrow night’s dinner but it may not last that long!! It’s SO good.
This recipe (with my adaptions) is definitely a keeper.
“holy Balls” thanks for the laugh
I love this recipe. It is my absolute favorite! I follow all the instructions, except that I use 2 cups of the beef broth and 1 cup of zero sugar coca cola. A big hit in my house.
This is hands down THE BEST beef stew my husband and I have ever had! I only cook the beef on the pan to get the very outer layer cooked and leave the rest raw. I also added 2 diced celery ribs and use whole wheat flour. You need to opt for the low for 8 hours option to really bring the flavor out, and the beef is so tender it melts in your mouth at the first bite. Absolutely fantastic flavor! This is in the recipe rotation now.
I’ve made this many times…..so good!
Whole family loved this! Delish.
I get my meat from the butcher in a plastic bag. I use this bag to add 2 tbsp of flour, salt and pepper as a shake-and-bake style to coat the beef before browning. Allows you to skip the thickening stage at the end. I also like to add mushrooms.
I’ve got this cooking in my slow cookers right now, the big slow cooker is one with meat, and the small slow cooker is a smaller vegetarian version for my 10yr old who is vegetarian by choice. I doubled the stock, tomato paste and herbs as we like more sauce and mushrooms as well. Didnt peel the veg, and added more potato and carrot to bulk it up. I didnt salt and pepper the meat before searing, as the stock has enough salt, i just ground some pepper in to taste. I may add some peas in towards the end too.
Cant wait to try it out
I would add step 2.5) after removing the beef, fry up the garlic and onions for a minute or 2, add the spices, tomato paste, and Worcestershire sauce and deglaze with the beef broth (red wine optional) for a few more minutes. Then dump it all into the slow cooker.
Yesssss, my thoughts exactly. I think her other stew recipe for the pressure cooker includes wine, so I was looking for it in this one lol.
Hello! I am so excited to try your recipe. However, I would like to add frozen sweet peas. Could you kindly tell me when I should put those in? Should I put them in with the rest of the fresh vegetables or wait 20 minutes before the stew is done its 8 hour cooking? Thank you in advance!
-Jacquelyn
peas are so delicate and only need to be heated, I would throw them in maybe at the last hour 🙂
I doubled up on the spices, added 4 tbsp of the worchester sauce, 4 tbsp of tomato paste and used gravy thickener in the end. Amazing flavour!!!
Can you use white wine instead of red wine?
Sure, use white wine instead of red. It will do the same work on the fry pan, still add some acid to help break down some tissues, it’ll only be a slightly different flavour, but it should still be good.
Amazing. Make this all the time
Beef broth can make or break a recipe in my opinion so I wanna know what brand you use? Thanks!
I consistently find Target’s Good and Gather brand broth to be the best. I’m a frequent soup and stew maker and I use their vegetable, chicken and beef.
I prefer Better Than Bouillon Organic Roasted Beef or Roasted Beef Base.
Excellent & easy recipe! Husband could not stop raving about it. Only modification, I added diced jalapeños when adding everything else in the crockpot. We like a little kick. This will be added into our regular rotation.
I made this amazing stew. Followed the recipe w/one small change. It calls for tomato paste, I didn’t have any so used speghetti sauce. Came out ‘damn delicious’!
I made this today which worked out perfect with our midwest snowstorm! I followed the recipe almost exactly, but added one extra cup of broth (so 4 total), used yellow potatoes and didn’t have bay leaves. Also added frozen peas at the end.
I used the slow cooker function of my 6qt. Instant Pot and this was cooked perfectly in 3.5 hours on high. At the 3 hour mark I made the flour mixture. It’s great because you can sear the meat on the sear setting and use the same pot.
Nothing seemed over or under cooked, the meat is perfectly soft. A really great recipe!
I just threw everything in my Crock but only used beef bouillon, pepper, and a pinch of sugar. I felt lazy and didn’t brown meat before hand. I added celery stalks too. I’m 100% certain it will also taste delicious.
Do you peel the potatoes or leave skin on and quarter?
You can do either based on preference.
Can’t wait to make this recipe tomorrow! I have a really old recipe from the New York Times and it is quite similar. It will be the first time doing it in the crockpot and I will do it for the longer period that some people say on low. I will be serving this over egg noodles and will leave a real review when I am done. 🙂
Just WOW…Damn delicious!
Chef’s kiss! This was delicious and so easy. I doubled the spices, and also added a few shallots and some peas at the end. This will be my staple beef stew recipe from now on!
I’ve made this stew recipes many times! The best. I use about a pound more meat, a bit more potatoes and carrots and add a cup of a big red wine. So good!
This is the only recipe I use for Beef Stew. I have not used caraway seeds, but the other seasonings add just the right amount of flavor! Thank you for a wonderful recipe!
Make it all the time. It’s damn delicious honestly
Love making dinner recipes from your site! Made this tonight and it was wonderful!
I look forward to trying out this recipe sson! My only question is I do not currently have a cast iron skillet, what would you recommend to precook the beef a bit in substitution?
Thank you!
Should the meat & veg be covered with liquid at beginning of cooking or will the meat provide more juices/liquid? asking for a friend bad cook here
This recipe does not work on high. Slow only.
This is delicious!! I followed the recipe but did not add the rosemary. Easy to make and everybody loved it!!!!
The recipe should specify that you only put 2.5 cups of broth in with the beef in the slow cooker and set aside another half cup for the flour slurry.
Outside of that, this recipe works very well both on low (@8 hours) and high settings (@ 4 hours), but if you’ve got the time go with low.
Sorry disregard the comment about the broth – I misread that it was the stew broth, not beef broth. This is a great recipe and would recommend!
This stew is absolutely delicious. I followed the recipe, but increased the spices by half a teaspoon each And added a little extra garlic and onion powder. I didn’t even need to thicken the stew. It cooked up perfectly rich and hearty. I let it cook for 7 1/2 hours in my crockpot.
I really loved the recipe. The caraway seed is an awesome spice to add to this stew! I have been trying to identify that spice ever since I tasted it in Montreal Spice Mix. Now I found it, and it is so perfect with beef! Thank you for the recipe!
This is the best Crock Pot Stew I’ve ever made! Thank you so much for the recipe! I opted not to include the Caraway seeds, and I left out the smoked paprika. However, the only other difference was deglazing the pan (after searing the beef chunks) with some red wine and pouring that into the pot. I cooked it on high for 3.5 hours and then an additional hour on low. It was delicious!
Amazing recipe! I made this using elk meat and it did not disappoint. I did sub Campbell’s beef broth with red wine instead of just regular beef broth which gave it a slightly richer flavour. Perfect blend of flavour with the spice combination!
This didn’t work out as well as I expected given all the amazing reviews. I made it as written, without the optional caraway seeds. If I made it again, I would do only one bay leaf because my husband and I both agreed the bay leaf flavor was too strong. It wasn’t bad, but it wasn’t great either. After 4.5 hours on high, the potatoes and carrots weren’t completely done.
This stew was “The Best Beef Stew” ever! Fantastic recipe. Will definitely make again.
This was absolutely delicious! It has to be the best beef stew recipe I have ever made! (Or my husband made)
Very good
Though I might add devaluing the pan you browned the meat in with some of the stock
Just made this . I am not a normal beef stew maker . Actually this is my best and one of only a few attempts. My previous attempts were fails mainly due to being watery or tough meat and off flavors .
1) the meat was very tender !!! Finally! And no I don’t cook with wine .
2) flavors are spot on . ( when I don’t add salt and pepper to my food it is spot on !)
3) the thickening to make the gravy really worked out well perfectly.
Thanks so much for a wonderful meal on a cold snowy night.
I changed a few things about the recipe, either because I didn’t have the ingredients or because my husband didn’t like it. Overall, it is an awesome recipe. I plan to follow it to a tee when my husband isn’t in town. First, I didn’t have the tomato paste so I chopped some fresh tomatoes and threw them in. Next I did leave out the caraway seeds. I also left out the flour and the parsley because my husband doesn’t like a gravy base. I added an extra spoon of paprika, and threw in 2 celery stalks, just because I was trying to get rid of them. This is the first recipe that I have tried from this site, but it won’t be the last!
Best beef stew. The meat was tender and the stew was so flavorful. It’s a keeper.
Easy to make, delicious to eat. I’ve made it several times and it has never let me down, I’ve cooked 2 hrs on high then4 hours on low, works for me. I’ve replaced some of liquid with a can of Guinness which gives the gravy a even richer favour. I’ve added sweet potatoes for a fall delicacy. It works every time. So convenient too.
So good! I made it almost exactly as instructed with some modifications. I added turnip and then halfway through I added peas. I used 7.5 cups of Campbells beef broth with red wine, plus added about a 3/4 cup of red wine to taste. Also used cornstarch about 4-6 tbsps instead of flour to thicken so it’s gluten free. I made a double batch and had a big crockpot. So delicious. Cook on low for 8 hours.
Quite good!
I have made beef stew once before and didn’t enjoy it. I decided to try this recipe and it was good!
I followed the recipe except added about 2-3 teaspoons beef bouillon powder for added flavour. I used 1.2-2TBSP cornstarch, instead of 1/4 flour to thicken (mixed the starch with equal parts water). Served with buttered bread.
Great recipe! This is one i’ve made before & decided to come back to because we all liked it so much. I made it as written, except for the addition of 2 celery stalks. I also had 2 yukon gold potatoes to use, so I used a combination of that and a few small red potatoes. Others have suggested adding red wine, which sounds good, so maybe i’ll try that sometime. All-in-all, a great recipe that’s becoming a go-to for us.
Not a fault of the recipe, but if you don’t want to eat really late, be sure to start it early enough to allow for the 7-8 hours on low. I find that cooking on low yields slightly better results, but usually end up going between the two, like 2-3 hours on high and a fee hours on low.
So good. I coated the beef in flour seasoned with pepper and browned the meat first. Cooked on high and the gravy thickened by taking the cover off at the end and stirring. Also didn’t have enough beef broth so I used half a cup beef broth and 1 cup merlot wine. Then served over pastry shells
Sydney, Australia here. My oven stopped working 2 nights ago in the middle of baking potatoes, so yesterday I pulled out the slow cooker and found this recipe. As the saying goes, when one door closes another opens. I had just bought a beautiful big tray of Angus Beef Chuck Chunks that I got on sale for a great price so I followed this beautiful recipe, adding cubes of carrot, parsnip, swede (rutabaga)and celery. I added them to the onions once they onions were cooked. I used 2 3/4 cups of beef stock and 1/4 cup of a delicious red wine I was just dying to open. What I got was a taste from my childhood. Flavours that as a child my Mother excelled at. It was simply delicious. I cooked it for 5 hours but half an hour before it finished I stirred in the flour paste. My stock was hot when i mixed it with the flour, but I used a wisk and put it in bit by bit and had no problem with lumps. It thickened in the last half hour beautifully. The beef was literally melting in my mouth. I’m thankful my oven broke (until I get the bill of course) because it led me to find this recipe. I’ll be making this again. Thank you so much.
I love this recipe. I’ve made it many times with no alterations only peas at the end to give some extra colour. I’m making it today! My go to recipe! I be live in Sydney Australia
Such a lovely stew. Made it 3 weeks ago Making it today for the family. We live in South Africa. Thanks for a great recipe!
I used top of the round instead of stew meat or bottom of the round or chuck, that what was on sale. This recipe is great and has awesome flavor with a few exceptions as to what I had on hand. I used just use plain paprika, didn’t have smokey. One big difference is I browned all in a skillet before putting in slow cooker. I think this makes for more intense flavor. Came out great!
This was very good! I will keep the recipe and make it again! My guests all loved it as well! Thank you for sharing.
It’s pretty good but I suggest leaving out the tomato paste. Gives it too much of a spaghetti flavor.
I am in the middle of making this stew and it looks and smells wonderful after 2 hrs.
And, the flavor is amazing.
I varied the recipe and, it’s obviously not the same as this one.
But, I didn’t have the spices or the crock pot or tomato paste or beef broth.
Just a heavy roaster.
Fried the meat coating it with paprika, s&p and a bag with some flower.
Shook it up. Fried the meat in hot roaster, searing it.
A lot of pan scrapings with that flour cover.
Removed the meat and decided to add the Pinot red wine, at that point.
Removed that sauce.
Then added more olive oil, onions, celery and an entire head of garlic, skin and all – separated cloves of course. (learned that from Ramsey)
After they were nicely seared, added beef and sauce and a big can of tomatoes and a little more wine.
Cooked in 275-300* oven for – I dunno, 4 hrs? I’ll see. This is the first time I’ve bought stew mean as used to cut my own but it was $7.99/# – not cheap.
Turned out “Damn Delicious” .
I’ve saved this recipe for quite a while now & decided to use it today. Modified some ingredients with what I had on hand. Hubby says best stew ever. Thanks for the recipe
I love this recipe always add peas though and have mashed potatoes instead yum
A good hearty stew! One step I do recommend is to brown your beef before you slow cook it. You can also add in some red wine for a kick!
I’m an experienced cook, but I typically make beef stew on the stove top. This time, I wanted to make it in my Crockpot. Tried this recipe and was blown away. It’s now my go-to! I bumped up from the 3 cups of beef stock the recipe called for and used a full 32-oz carton. It felt like the perfect amount of liquid. The teaspoon of smoked paprika wasn’t overly spicy, but it was approaching the limit for me. I might back off a little next time. And a caveat about adding the flour in step five. Don’t just mix the flour with blazing hot stew broth. You run the risk of cooking the flour and making a gloppy mess. Either let the broth cool some, or just use cold water instead. Whisk, then put a lid on it and shake it. No lumps. Pour it in to the slow cooker, stir. Cover and crank that puppy up to high. Make sure it’s boiling around the edges because that’s how real thickening happens. 30 minutes later, take the lid off and stir. Turn the heat back down or even off. Let some off the heat come out so it can set up and finish thickening. Perfect consistency. Thanks for an amazing recipe!
Thank you for this info on step 5.. Much appreciated!
This stew was delicious. I followed the recipe exactly. I do agree with the other comment about the flour mixture. Mine did turn into a gloppy mess. However the stew turned out perfect in spite of it. This is my new beef stew recipe.
It was great! Can I double the recipe and still follow timing on cooking instructions?
I love this recipe thank you. I mix the liquid, herbs and spices together before adding them to the meat and vegies to make sure they’re well mixed. Probably not necessary though.
So good. I used petite baby carrots and russet potatos cut in 1-2 inch pieces, but other than that, followed the recipe exactly. Flavorful, deliciousness.
LOVED IT. Made it exactly how it says to but substituted the onion for shallots and cooked the shallots and garlic prior to throwing it in the crock pot. SO GOOD. I was worried about it because i was using cheap stew meat but it still worked. Cooked for 9.5 hours on low. I also threw some fresh oregano in because i had some laying around and it was a really nice touch.
I was unlucky and managed to buy a cut of beef that was apparently chewy even after the slow cooker, but I completely blame that on me and not the recipe haha. Otherwise this was absolutely delicious and I plan on making it again soon with a different cut of meat!
So tasty. I use this recipe for a Pot Roast.
I made this last week and what a great meal
I cooked rice to go with it which soaks up all of that lovely juice
I will cook it up again in the next few weeks
Very and simple to make. Above all extremely delicious!!!
Prep was super easy in less than 10 minutes. Looks and smells delicious! Will know more on taste after I eat it later. Only thing I added more of was garlic (well because we love garlic). Will definitely make this again.
Wowee! Is this the most perfect stew recipe? Maybe. Left our paprika, caraway and potatoes and it was sooo good. I did keep it in the slow cooker longer – for an extra 8 hrs on warm, which may have contributed to its richness. SO GOOD!!! Print, bookmark, save.
Do the potatoes get too soft if you put them in at the beginning?
The potato s and carrots did not get soft. I nooked them in the microwave at the end to soften.
Perhaps it’s our ingredients that made the difference, maybe they had a different taste as I followed the recipe to the letter.
Awesome beef stew. !! I froze some and am going to have it today .
I need the nutritional info and I don’t see it . Where can I find it ?
Thanks !
I made this on a cold, blustery day here in Texas, and it came out super delicious. I also coated the stew meat with a little flour before cooking with onion and garlic, and added a cup of medium dry red wine. I put the carrots and a cup of frozen peas in to the stew after 3 hours so they wouldn’t overcook. I opted to add about a tablespoon of honey to balance out the smokey flavor from the paprika, and it turned out perfectly.
Served it with some ready to bake sourdough, and it was the perfect hearty meal. Family loved it!
We have used this recipe twice. Delicious both times.
Very helpful, THANKS
My grandkids loved it!
This recipe really is damn delicious!! My first few attempts at a stew didn’t turn out very well but after following this as close as possible and slow cooking it on low over 7 hours really made everything tender and amazing
Insane
Haven’t tried but want to know is it 8 hours plus the 30 min after adding flour or would a total of 8 hours combined be fine? Thank you
I’ve made this quite a few times and I’ve found that cooking it on low, you can go for longer than 8 hours with no issue. I cook mine for 8-ish (sometimes closer to 9) hours and then do the flour mixture on high for the 30 minutes. It turns out so delicious and tender every time. Hope that helps!
Made this yesterday and ate it for dinner it was delicious. The meat was very tender and had a great flavor. We’ll be using this recipe from now on.
This hit the spot on a cool January evening in Southwest Florida! Love your recipes, Moe
Very tasty and easy to make
So good! I coated the meat with a little flour, salt and pepper prior to browning, then used a cup of broth to deglaze the pan and added that to the crockpot. So good, so good. It was 7 degrees outside and hit the spot!
I made this today, and it was fabulous. I didn’t have caraway seeds or the bay leaves. I’m really impressed on how flavorful this stew was for me. I did add some chopped celery, and a can of crushed tomatoes. I cooked it on high for 4 hours, and the stew was really delicious, but the meat was not completely soft yet. (all slow cookers have different temperatures they “slow cook at”). Then I turned it to low and continued to cook it another ~1.5 hours to soften the stew meat a bit more… After that, the meat was perfect. (From the reviews I read, the results can vary depending on the cut of meat. I had used Costco’s prepared beef stew meat).
I can’t wait to try it again with all the ingredients listed. Regardless, this was a fantastic stew recipe…
If you looking for a 5 STAR recipe look no further!!! This was THE BEST STEW EVER. And I have tried a lot of recipes. Thickened with cornstarch at end and it was DAMN DELICIOUS!!
Simply delicious!!
Really good recipe! I modified it slightly by adding a package of frozen green peas. Instead of 1/4 c flour, used 2 Tbsp cornstarch (mix well in to 1/4 c cold broth before adding)….good option for gluten free needs. I used 1/2 tsp salt and 1/4 tsp black pepper in case anyone is wondering what “to taste” means.
Leaving review until I try it.
Can I add veggies after a few hours of the beef cooking? Don’t want them overcooked and mushy.
Plus I plan to leave out bay leaves, never a fan of using them.
I leave out the potatoes & carrots during the first 2-3 hours of cooking (high in crockpot) so they don’t overcook. I add them in & continue to cook another 1-2 hours. I make this recipe all the time. Always delicious & never disappoints!
Excellent Recipe! Based on the reviews I made several of the suggested changes. I put flour, salt and pepper in a ziploc bag and placed the beef in the bag to coat. I browned the onion, garlic and beef and after beef was browned I added 1 cup of Cabernet Sauvignon before pouring into crock pot. This was the best pot roast I’ve ever had. The meat and taste of the gravy was excellent. Definitely a keeper!
Followed this recipe to a tee, minus the caraway seeds. Delicious! Really the perfect beef stew recipe.
I believe this was the first time I’ve made beef stew and this was awesome! I made it yesterday and my husband went on and on about how good it was. I added 1/2 cup of red wine upon some of the suggestions which really gave it a wonderful subtle flavor. I also added some leftover frozen peas at the end that I had in the freezer; probably about a little less than 1/3 of a small bag. I served this with buttered crispy French bread and we’re looking forward to eating this again tonight as it made plenty of leftovers for he and I. This is a keeper!!!
I have made this a few times and it a bit with the family. The flavors are so good! The only problem I run into is that even after the 30 minutes with the flour mixed in, the liquid is still easy too thin. What an I doing wrong?
Make sure that after you add the flour, you crank the crock pot up to high and see it bubbling around the edges. It has to boil to thicken. Afterward, turn it down to warm or even turn it off. Stir and let some of the heat out so that it sets up. That should help the thickening process.
Love this recipe!!
Before I start inputting into MyFitnessPal – has anyone worked out the calories!?
Thanks a mill
This was SO GOOD and very easy. It’s freezing over here in Ohio and this was the perfect food to warm me up. Highly recommend!
I made this and my family absolutely loved it. My step daughter, who HATES beef stew (her words) ate it for dinner and finished the leftovers for lunch and dinner the next day.
While I like the flavor produced by this recipe, when my beef (Chuck Roast cubed) was tender my veg were over cooked. The shot of vinegar (I used balsamic) in the bowl was a great touch!
Turned out very good and we will be doing it again !!
I followed this recipe all the way and it turned out great! I didn’t have caraway seeds so that’s the only thing I didn’t include. Turned out great! I did put 4 cups of beef broth versus 3 , because my carton of broth had 4 cups in it. I didn’t want it to go to waste. Turned out great! Perfect for a cold, winter day sided with some cornbread
I found that the flour didn’t thicken it enough, so I had to add 2 tablespoons of cornstarch mixed with two tablespoons of stew broth, but aside from that small glitch, this recipe is perfect. Delicious. Will make again.
This stew is perfect as written. My husband, the ultimate critic even liked it! Thank you for never disappointing.
I was wanting a beef stew for the crockpot and this is it. I followed the recipe as written and it was delicious. My husband loved it! I have never been disappointed in any recipe I have tried from Damn Delicious and many are in my regular menu rotation. This beef stew will be my regular stew from now on. Thank you!!
I agree! This is our go to beef stew. The only thing I change is add peas at the end of cooking. Never been disappointed with any of her recipes.
Can I use bottom round
I’ve made this a few times and it’s fantastic. I’ve not altered the recipe at all and it comes out wonderful. I love it.
Made this today and thought it was pretty good. I even added a splash of red wine vinegar in my bowl and found it very favorable. Would make this again.
My family loved it! I made a few small changes: I coated the meat in small amount of flour and sautéed it with the onion and garlic. Then I deglazed the pan with 1/2 cup dry red wine before adding everything to the slow cooker. Subbed Yukon gold potatoes and fresh herbs.
Will this fit in a 5 quart crock pot? Thanks – thinking of making it for Christmas Eve and that’s the size cooker I have.
(I gave it five stars so I could post my question – based on the other reviews, that’s probably right!)
A little late, but for those who are wondering – this would not fit in my 4-quart crock pot so I used my 6-quart Ninja 3-in-1 cooker on the slow cooker setting. I used top sirloin instead of stew meat – makes ALL the difference! And I found that 2 lbs. of potatoes was just too much. I put in a little over a pound.
I used moose meat instead of beef, and it turned out amazing! This recipe is packed full of flavour, and the meat is very tender!
They only allow me one moose tag per year, so sticking with beef for this one. Need to make sure the moose meat lasts.
We made this tonight for dinner. Delicious! Highly recommend giving this one a try.
Bland, bland, bland. O and tasteless. I needed to add quite a bit of flavor ingredients and I have a feeling it still will be unpopular. Sorry!
@Lynne,
You might want to get a covid test.
You must have done something wrong, because, I made it and my family, and myself, absolutely loved it! I thought it had plenty of flavor. I made it exactly how the recipe read.
Please get checked out for covid…
No, I agree. I’ve made this several times, but always double the tomato, Worcestershire, and herbs.
If you’re someone who eats everything spicy, I would recommend diversifying, or your taste buds are going to be forever ruined.
Absolutely gorgeous, added mushrooms near end of cooking.
I didn’t quite have 2lbs of stew beef, so I added some sliced fresh mushrooms to make up for some of the lost beef flavor/texture. It was a great addition!
Absolutely fabulous, added mushrooms near the end and a few gravy granuals.
Fabulous, my husband really enjoyed it. Had slow cooker on high for 7 hours, then turned down to low, added a few gravy granules at end. Also added mushrooms near the end.
It came out exactly like the picture ! My whole family loved it! I added regular baby potatoes not red ones and definitely add green squash ! So delicious !!! Everything else I followed exactly !
First time writing a review.. ever.
This is perfect. Made it exactly.
I went for the high cook method.. after 3.5 hours the beef was tough and I though “man I messed it up I don’t get why”. Then I tried a carrot and realized it wasn’t cooked enough. Turned it down to low, let it ride for 3 more hours and it came out beautifully. I didn’t salt so I can feed it to my 14 month old, and it’s still delicious. Add a dash of vinegar to your own bowl and it opens up nicely. Add a glass or two of red wine to your meal and there you go.
Definitely will be making again, be sure to choose high quality beef and take your time.
Made this today with a twist used Malbec wine for 1 of the cups of broth. Next time I will sautéed the onion and garlic. But all and all delicious. Love recopies from damn delicious never disappointed
Yep. This was delicious. Thanks for the recipe.
This was absolutely delicious, my new go to recipe. I did also deglaze beef with dry red wine, made a little bit more broth (little less than double) and added mushrooms at the end. Amazing, thanks for sharing
Da Bomb. Did flour meat and deglaze with red wine based upon comments, otherwise to recipe and it is now the beef stew gold standard.
I don’t love beef stew but I do love my hubs and he loves beef stew so I made this for him and it was delicious! Even for someone like me who isn’t really a beef eater. Fabulous and easy. I used more rosemary than it called for because I love rosemary and when I browned the beef I added in Pinot Noir
*chef kiss!* Damn Delicious is definitely one of my go to websites for yummy meals. Thanks, Chungah!
Beef stew and pot roast are my favorite foods in the world.
This one really rocks.
This is the 2nd time I’ve made this stew and it was just as delicious as the first time. I substituted fresh celery leaves for dried parsley as we had none; worked fine. It is 39F here at supper-time this evening and this was perfect. Thank you Chunga!
This was really good, and very easy. I decided to deglaze the browning pan with a splash of red wine and book the tomato sauce in it for a minute. I used half smoked paprika and half sweet – next time will go fully with the smoked paprika – gave it a different, interesting flavor. As always, delicious and easy to follow recipes!
This IS damn delicious!
I decided to make this recipe as it had high reviews and was simple.
I normally like to read reviews before proceeding with making any recipe I find on the Internet. This time I did not, and read after. I would like to share my input. I did similar to the reviews I read adding my own spin. This is what I did differently than the recipe states. Browned meat at super high heat (cooking longer than recipe instructions) and deglazed with red wine vinegar which turned into a reduction sauce coating the meat well!!! Pinot noir would have been a nice touch. I added more broth as when I had put everything in the crockpot it didn’t seem like there was enough liquid to coat most of the vegetables and meat. Because I added more broth than the recipe called for I also had to adjust the flour ratio, which I wanted it to be thick, almost doubling the flour.
I only had one pound of stew meat and added canned mushrooms.
I do think I will make again and would like to try adding diced tomatoes to it.
Delicious
This stew was a hit! My company practically licked their bowls. I’m not one to enjoy cooking and this was super easy! Def making this again!
Probably the best beef stew I’ve ever made, however; I put my own spin on it by adding a can of diced tomatoes and a little bit of sweet red wine. The only thing I would do different next time is cut back on the paprika it was a little too spicy hot for me. Very tasty!
Linda,
You may be getting the heat from black pepper. Black pepper tends to get spicier the longer it cooks, so that may be what made yours spicy. Paprika is generally very mild, but I myself have had some slow cooked dishes come out spicy because of black pepper.
Do you know if white pepper get spicier as well when cooked in the slow cooker?
Delicious, was a hit for dinner with the whole family. Easy to prepare.
Made this tonight and followed the recipe to a T! Used the advice from the comments and bought a good chuck and cut it myself! No issues with the meat being too tough. Easy and delicious!
Definitely a keeper! My husband and I loved it! I read the reviews prior to cooking and made the following adjustments: after drying the meat, I added the paprika and S&P, I dredged the meat in flour prior to browning, I deglazed the pan with red wine and added the liquid to the mixture, I added a bullion, used boiler onions and added peas and mushrooms. Perfect! Thank you for another damn delicious recipe!
My husband and I loved it!!! I used Idaho white potatoes, it was damn good!!! We’re keeping it in our rotation!!! Thank you very much!!!
Tastiest soup ever!!! The meat just falls apart in your mouth. I wish there were instructions for an Insta pot but such a great fall dinner for the family.
I followed the recipe to the letter and was pretty disappointed with the outcome. The flavor was okay.. but the meat was so incredibly tough that eating the stew was more or a chore than preparing it. I’m not sure what I could have done to even remedy it.. but don’t think I’ll be following this recipe again which is sad because her other recipes I really do like
If the meat’s lack of tenderness was your only problem with the recipe, it may have come down to the quality of the meat. For years I was purchasing pre-packaged stew meat for convenience. Should be fine, you’d think, for slow cooking/braising, but invariably it is not. Usually the stew meat is sourced from butcher’s scraps. Try buying a good chuck or shoulder roast.
Usually if stew meat is tough it just means it wasn’t cooked long enough. Slow cookers vary in heat and therefore the time it takes to cook. I’d bet you just needed another hour or so of cooking to make the meat tender. Good luck!
Is everyone adding the garlic and onions without sautéing them first?
I was thinking the same thing – I’m going to cook the onion and garlic before adding it to the crockpot- will also add garlic at the end with the parsley for added flavour. I’m making this tomorrow
I always sauté the onions (shallots) and mushrooms in the leftover fund from the browned meat at medium high for four minutes, and add garlic for the last minute so it doesn’t burn. Then a 1/4 cup dry red wine to deglaze. Never fails me.
The carrots I had were huge – so I cut them back and added stalks of celery. Also – a half hour before it was to be done – I added frozen peas. SUPERB!
Picky husband loved it.
I used a 10 oz can of beef consume and a 12 oz. can of beer instead of 3 cups of beef broth. Damn delicious!
Made it as is slightly less paprika and extra worchestersire sauce. Next time will add more veggies
Sorry my first comment submitted before I was finished…
I made this beef stew for Sunday dinner and it was everything! I just ate my last bowl and I might just need to make another batch because my whole family has been fighting over it! I had a frozen tri tip that I defrosted and cut into smaller pieces. So delicious! Thank you.
I made this beef stew for Sunday dinner and it was everything! I just ate my last bowl and I might just need to make another batch because my whole family has been fighting over it! I had a frozen tri tip that I defrosted and cut into smaller pieces. So delicious! Thank you.
Love this beef stew recipe! I made it a lot last winter in a slow cooker, but now I use the instant pot and it’s so easy! You can brown the meat in the instapot on the sauté setting then throw in all the ingredients set to meat/stew and it’s ready in 30 minutes. The meat was so tender from the pressure cooker as well and you can turn it back to sauté to thicken with the flour too.
Love this new twist on a family favorite! Tasty and the beef was so tender after slow cooking in my crockpot.
Perfect for fall and winter meals.
Lmao are you stupid, Steve? Remove it from the pot.
Don’t be a dick, “Randy”. Dude said he’s not an experienced cook.
To solve the “too much paprika” issue I’m seeing in the comments, I added the caraway seeds and smoked paprika to the beef as well as the salt and pepper before I browned the meat… you need to cook off the spices before adding to the crock pot to bring out their flavour. I also used fresh rosemary, bay leaves and thyme and threw them into the hot pan for just a minute. These little details could drastically improve the overall taste for those who o found the flavours a little too much. I hope this helps
I’ve made quite a few slow cooker stews and I must admit that this is my favourite! I’ve made it twice now and my 5 year old declared it was his favourite food! Even my 3 year old gobbles it up! So hearty and delish!
Delicious !!!!!!! This is a keeper !!!!!!!
For those of us who are cooking-challenged it would have been helpful if you had said to put 2-1/2 cups of the broth in the cooker, so that you would still have had had a half cup left to add at the end, per the instructions.
When I made it, I scooped out some of the liquid from the pot to mix with the flour, then added it back to the pot. Might have made it easier to blend since the liquid was hot.
Nancy is correct. You don’t reserve any of the broth the recipe calls for.. it says 1/2 of stew broth, so you just scoop out half a cup of the hot liquid from the crockpot at the end and make a slurry with that. It’s a method that you can do with a variety of things that may need to be thickened.. soups, stews, sauces, chili.. etc.
I’m allergic to wheat so no flour for me. I do reserve some of the liquid before putting it in the pot, and then mix the cold broth with cornstarch and add to the pot. Works just as well.
You can spoon the stew broth out and use it. But the bigger problem is that using it blazing hot out of the crock pot will basically cook that much flour if you’re not careful and make a gloppy mess. Either let it cool a bit first, or just use cold water. Pro-tip: Put the flour and liquid in a small container with a lid. Whisk with a fork, then put on the lid and shake it to finish. No lumps. Then pour it in the crock pot and stir.
I have been looking for a great tasting, easy, crock pot recipe for beef stew and found this one.
It is really, really damn delicious!
I saw a review on here about which crock pot is the best, I love mine it’s brand name is “Crock Pot” I got it on Amazon for $37 with free shipping. I followed the recipe but
I added frozen brussel sprouts, and corn, and used bite sized honey gold potatoes.
I did not brown the meat first.
This is the tastiest, hearty, but not heavy beef stew EVER!
It really is that good!
Thank you for sharing another fabulous recipe.
Delicious!!! I didn’t have any carraway seeds but added everything else with a few extras. I tossed the stew meat in flour then browned. When finished browning, I tossed in a cup of red wine to get the bits off the bottom. Also, added in some yams and yellow potatoes. Tossed everything else in and let cook on 4 1/2 on high and it is perfect. Nice thick stew but not too thick!!!
This is great. Have cooked it a couple of times, and we’re going to cook it again tomorrow. I make some small tweaks here and there (after cooking it by the letter first time around) based on which vegetables I’ve got hanging about the kitchen.
5/5 cannot fault this recipe. Super simple. The house smells great whilst it’s cooking, and the food tastes amazing whilst you’re masticating.
Just wondering if this one is ok or freezing?
Late reply but for others that read it. You don’t want to freeze the potatoes. They will get mealy. If you leave out the potatoes it will probably be fine to freeze.
I was desperate for a stew recipe that was not soup, but in a thicker gravy. Just made this one overnight and added the flour, it came out great, and would certainly be good with whatever vegetables you want
Living on the beautiful Gold Coast in “winter” I will try this recipe. I use chi kpea flour to thicken my stews and soups. I will also use smoked garlic. Have found potatoes do not cook well in a slow cooker.
This is a good recipe that you can use as a base. I didn’t brown the meat, and I used lots fresh herbs, lots of garlic, and added a bunch of mushrooms and it came out great. Very tasty, and even better the second day.
Damn delicious is right! I also added some silverbeet and zucchini because I had them to use up. Basically I think you could add any veggies you like.
Easy, delicious and good looking with the redness of the tomato paste. Really great with a small green salad and slice of sourdough garlic bread. Delicious!
Best Beef stew I ever cooked in my slow cooker. Husband thought it was absolutely delicious and kids took leftovers.
I did not have enough carrots so I added the little amount of sweet potato that I had in my fridge and towards the end I added some frozen peas and corn. Will definitely make it again!!
Cut down the stew meat to 1 1/2 pounds and also added 2 parsnips and 3 celery stalks. Absolutely delicious! Thanks for the recipe.
Thank you! I had been looking for a good slow-cooker recipe for beef stew that wasn’t too tomato-ey, This is perfect.
Sadly, although I followed this to the letter, I had my first experience with all the liquid evaporating from the crock pot & the food burning.
Maybe your lid wasn’t fasting down all the way or something like a pee or carrot left in a jar but the lid has to be down all the way and secured I hope you have a better result next time make sure the room is clean and your lid is clean and it’s on a level countertop
Not sure how that’s possible at all. No one else including myself had any issues, so your crock pot must be the issue.
ZOMG!!!!!! I decided to make this for the first time in 99 degreee weather in LA as well I made it exactly as read minus the carrots because I accidentally used it with another one of your recipes. Still amazing! It really pulled together when I thickened it with the flour as instructed. Thanks for the BEST stew recipe ever!!!
So far it smells “damn delicious” I added celery, mushrooms and corn…I know the corn adds even more starch and yes, I will serve over rice. I only had 1 can of beef broth so I added that plus a half a can with better than bouillon vegetable flavor.
Plus I have up on flour as a thickener years ago and will use corn starch. Overall a great recipe.
What brand of slow cooker do you use ?
Is there a link on this page for it ? Thx
Crock-Pot is the original brand of slow cookers so I would say the crock pot is the best whatever you do don’t buy Hamilton Beach because it unevenly Cooks in the knobs break
Great recipe!
Do you know how much a serving size actually is in weight or other measurement?
Used sirloin browned then cut in cubes. Thyme needs to be cut by 75%, rosemary could be reduced too. Tomato paste is unnecessary. A package of beef gravy mix might take place of flour deal at end. Overall as is too many tastes, so maybe just salt, ground pepper and bay leaves would do it.
Always a good place to start and expand your spice flavors.
In your opinion ……..
Agree with you mate. Too many tastes
Christ you sound obnoxious
LOL … you and I would be friends in real life.
Flavor was there, but the meat was tough. That was the disappointment for me. I cooked the stew for 8 hours.
Glad to see your comment. I call hubby “Mr. Picky” so I think will start first time with just salt, pepper, and bay leaves. Perhaps tomato paste as he likes that? Or is an overpowering taste of tomato?
Made this but didn’t enjoy it I’m sorry to say.
I kept the total veg amount the same but threw in some suede. The beef came out nice and tender and the veg were cooked perfectly, but it was all quite bland.
I might try it again throwing in a can of Guinness and another tbsp of Worcestershire sauce with some chopped smoked bacon and leave out the Caraway seeds and smoked paprika.
Old Fashioned Beef Stew is suppose to be somewhat bland.
Made this, almost too a tee. Added a total of 4lbs of meat but stuck with the other ingredient amounts.
Did not have smoked paprika, didn’t miss it. Served over polenta, the best stew I have ever made.
Thank you.
Just made this last night and let it cook on low (2.4l crockpot) for probably 10 hours in total as I forgot about it this morning. Easiest prep ever. Made a few subs: added whatever red wine was left in the bottle, used 4 beef stock cubes and 2-3ish cups of water, probably a bit more garlic than recommended (a few heaping spoonfuls of ready pressed), fresh sprigs of rosemary and thyme instead of dried, threw in 2 chopped celery stalks, and finally put a few dashes of hot sauce in towards the end! Also subbed the second lb of beef w more potatoes and carrots. My oh my- it’s so damn good.
Loved it. Added just a splash of fish sauce (maybe a tsp) and it was the best beef stew we have made.
You had red wine left in a bottle??? That never happens in my house 🙂
I’ve been making beef stews for years, with different kinds of results, but this is BY FAR the best tasting stew ever! It’s now an A+ staple in my repertoire.
I discovered a very tasty variant by accidentally grabbing the tube with the red paprika paste instead of tomato paste and didn’t even realize it until the second time I made it LOL It’s absolutely delish!
I added a bit more flour to make the gravy a tad thicker, and also added a handful of green beans and mushrooms – simply because I love them.
Amazing stew all around!
Perfectly delicious beef stew— This recipe is my go-to. It’s been a hit with the friends and fam!
This beef stew was amazing! I added more garlic but it was fantastic. Veggies still had some bite to them too. (I did the cook on high method).
I made this yesterday. It was a perfect recipe to set up, and then go do other things. I cooked it for an hour at the low setting, then an hour at high, then put it back to low until the last half hour. I used a single can of beef broth, which is barely two cups, and added a splash of white wine and a splash of marsala (because I had them open). I only added the potatoes for the last three hours, and they were done enough for me. The meat was quite tender, and the carrots were not overcooked. I didn’t have a lot of the spices called for, so I just doubled the Worcestershire sauce and used a tablespoon of paprika. Gravy was a little thin, but everything tasted great…
I used 1lb beef stew meat. I substituted 2 cups V8 juice and 1 cup water for the beef broth and omitted the tomato paste. Very rich and damned delicious!
Awesome recipe! Great meal on a chilly winter night. Glad there are leftovers for tomorrow night!
I forgot peas but added a bunch of mushrooms. It was fantastic. Thank you!
Fresh or canned mushrooms?
I loved this recipe. For my personal taste, I omitted the paprika the second time I made it. The smoky flavor in a stew didn’t sit well with me but my family loved it. Overall, A. I’ve made it three times in the past two months. It freezes well, too.
Delicious but 1/4 cup and 1/2 cup of stew broth does not whisk together! Proportions seem off!
The nutrition facts doesn’t say what the serving is. It is 332.4 calories but is it for a cup? Half a cup?
This is without a doubt the best beef stew I have ever tasted!!!! I accidentally poured in 3 cups of chicken broth instead of beef broth so I added 4 beef bouillon cubes and it ended up being the best mistake ever!!! I took the 1/2cup broth out and cooled it with an ice cube before whisking the flower in and it was perfect!
Kinda meh, to be honest. Perfectly edible but very basic. As others have pointed out, it lacks a “zing” of sorts. Not sure what I’d do differently next time.
For reference, I used the high setting for 4 hours, and the meat turned out pretty tender.
Made more of your recipes than I can count. With that said, and the great reviews, I’d love to try this, even though I have about a dozen beef stew recipes. Is the amount of beef broth at three cups really enough? I know it’s supposed to be thick but it just seems like not enough, but I do like mine kind of on the soupy side. Has anyone tried adding extra broth? If so, how did you adjust the rest of the recipe? Thanks in advance! Keep cookin’!
Hi! I’m wondering if you would recommend this recipe in the Instant Pot. How would the process be adjusted if I were to use the pressure cook option or the slow cook option? Looking forward to your reply. I’m excited to try this! Thank you!
Question- I don’t have bay leaves, will that make a difference?
I made this yesterday & it was so good. I added 1 stalk of celery & a can of whole kernel corn (drained). I love slowcooker meals !!! Thank you for sharing this.
Like Dawn above I thought why try this I have a dozen recipes and most often just wing it with what I have. This one is delicious and #1 I left out the flour because from tasting during cooking the broth was the best ever. After dinner was drinking the broth with a ladle before putting it away. I think it’s the spices although I did use regular paprika and a ton of it. I think it’s the spices.
The perfect stew!
This recipe turned out amazing !
I want to to 5 lbs of the chuck roast. Should I still keep it on low for 8 hours and 30 minutes? Also should I double all the other ingredients ?
Kiana
Did the 5lbs is chuck roast work okay ? Did you cut it up or cook it whole ?
Thanks for sharing such a wonderful, and easy to follow recipe for a newbie like me! My fiancé loved it, and can’t wait fi try out some of your other recipes!
Very tasty. I did not add flour. I added macaroni to the crockpot in the last 30 minutes of cooking.
This is now my favorite beef stew. Went by the directions and since I like spicy, I added a dash of Slap Ya Mama. Stew was excellent. Will make again soon and share this recipe with my friends. Thank you so much!!!
Thank you for the wonderful recipe. Perfectly written and perfectly delicious. Looking forward to making it again !
This recipe was amazing so good!
Does anyone know how many WW points this is per serving?
8 points (blue). I used the nutrition box printed after the recipe to calculate.
This was delicious! the only change I made was not to add the beef, stock, any of the vegetables, or use a crockpot. Instead I used fish, chips, mushy peas and the oven. |Apart from that, I wouldnt change a thing
Same! This is the best! I just replaced the entire meal with a deep fryer and added crawfish with about 2 cups of Slap Yo Mama seasoning
Great recipe…thankyou for sharing. I’ve made this a lot in the last few months. Its a clear family favourite and so easy and convenient to make! … even the fussy-eater loves it!
I made this stew last night. I made it exactly as the recipe calls for, I didn’t add this or substitute that or leave those out because then it wouldn’t be the same recipe now would it? Anyway, the stew came out absolutely delicious. I used the low & slow cooking method because I find the beef gets more tender that way. I also mixed about about a cup of the broth with the flour and it made it much easier to stir in. I’m definitely looking forward to having the leftovers for lunch today.
AMEN!!! Finally, a chef who understands that if you give a recipe 5 stars it should be based on following the recipe as it is written. Thank you!!
I’m just really upset that the directions said to mix flour and stew when I’m newbie and thought, sure, let me do it…and voila! A crockpot full of clumps.
Please author, add that you need to mix with cold water to remove all lumps, then add the flour.
Money wasted, and some tears.
Tastes great though!
you have to take the stew juice out of crock pot, mix it with the flour. Stir it well then add it back to the crock pot.
I made this stew yesterday but doubled the quantity of the recipe as I bulk freeze. Firstly I rolled the beef in the flour before frying off, I used a full celery chopped, 1 bag of frozen winter veg, 8 carrots, 2 full tubes of tomato puree, 2 good serving spoons of Worcestershire sauce, 6 beef oxo over 2 litres of water and a full bottle of a good red wine, I’m always generous with ingredients for soups stews etc, after leaving this too cool overnight and been checking on my stew this morning it looks and smells delicious. I will have to get my frozen dumplings out the freezer, can’t wait for tea tonight YAY!!!
Hi Martina, you were supposed to take out 1/2 cup(125ml) of the broth from the stew into a smaller bowl and then add the flour into the broth, whisking it together before adding to the stew. It does say this on the recipe but is easy to get mixed up, we all make mistakes! At least it still tasted great!
Hi Natalie! Thanks for replying.
Truly, I did take out the 1/2 cup stew from the pot and mixed it in a small bowl. But because the stew was hot, it made the flour clump no matter how vigorously I stirred it. I reviewed online how to thicken a stew, and I finally got to someone sharing that cold water first then mixing it with the hot will leave no clumps so I’m excited to try this again. 🙂
I was able to remove 85% of the clumps and it tasted phenomenal.
I had the same issue so I just kept adding more broth until I got the clumps out. I ended up adding a little over a cup before I finally stirred the mixture back in.
I find using cornstarch works so much better for me than flour. No lumps. Thanks!!!
Or make a roux, the person who coated the beef with the flour- also works well. Flour tastes better if you cook it beyond the heat of boiling
I loved this recipe and make it often. I’m going away and wont have access to my crockpot. How long should I cook this on a stove and how high should the flame be?
Amazing! Definitely adding this one to my rotation. I didn’t have the time to prep in the morning, so I threw everything in the ceramic pot the night before, took it out of the fridge when I woke up, then plugged it in when I left for work. Delicious and very simple/easy to make. I omitted the caraway seeds because truthfully, I don’t know what they are or where to get them. I don’t like altering recipes too much from the original because that’s just creating a completely different recipe, but the only thing I did differently was dump the rest of the broth container in because I didn’t have use for the rest of it after this recipe, and added a few extra splashes of Worcestershire sauce in to make it more savoury after the extra broth watered it down a bit.
Can someone tell me gluten free alternative for the flour? Would corn or potato starch do?
Can I freeze this? How long does it keep in the fridge?
Thanks
I mix a little bit of cornstarch, maybe a teaspoon, with a tablespoon of water, and add that to the gravy. You can always add more if you like your gravy thicker. I find it’s easier to remove the meat and veggies to the serving dish, cover and keep warm, and do the gravy is a separate saucepan. More dishes, but easier to control the thickness and eliminates that last 30 minutes.
Would tapioca starch or arrowroot powder work the same as the cornstarch?
I added about 1 Tablespoon of Arrowroot flour to some broth and then poured it back into the pot. Keep readjusting if you’d like it thicker. Worked out really well for me – no clumps either!
I used about 1/8 cup oat flour and it worked perfect! Be sure to mix with the broth first before mixing into the crock pot.
Xanthum gum is a great thickener. It is gluten free, lower in carbs than flour, corn/potato starch & arrowroot.
I followed this recipe to the letter and it’s excellent !! However, its flavor is to the sweet side and it’s missing that “zinger” that should put this dish over the top. We’re trying to figure out what the “kick” is that this recipe needs. My wife has suggested that we use some Brandy, I’m not sure, but it needs something.
Try red wine. It makes the stew smell heavenly. I never tried Brandy but if I had some here I would.
Try a little paprika
great recipe!
i added a bit of hot sauce for a kick; used my electric mixer to blend a few chunks of the potato into the gravy to add thickness
A teaspoon or so of cider vinegar if you don’t use alcohol or some red wine. My personal favourite is to add a tin of Guinness or whatever ale you like the taste of. Yummy!
trying it next week, but iam gona use a pork tenderloin, not cut up, i think it will be good
This is my go-to recipe for stew. Friends and husband LOVE it!
This is one damn delicious beef stew! Doubled the thyme and Rosemary…THE perfect stew!
This recipe made an excellent stew. I did add Kitchen Bouquet for a darker and richer gravy. Also used celery leaves and additional seasoning salt. I cooked it on high for 4 and a half hours. Made thickener from cornstarch. The meat was tender and delicious. The veggies were not mushy. This stew will be a hit with family and friends. I will try your other recipes since this one was sooo good.
Made this last night, delicious! As other’s did, I replaced a 1/2 cup of the broth with red wine. Thickened the broth at the end with a little milk and Kentucky Seasoned flour. Came out great and seasoned perfectly.
Dam tasty, as the name implies! Both my husband and I had two bowls! Excellent and super easy to put together. Thanks for this simple and tasty recipe! Printing this out to make over, and over, and over…
Left out the tomato paste, garlic and paprika. Seared the meat with the thyme and rosemary, added sage and parsley, season salt, and garlic powder and did it in the cast iron skillet. Hands down one of the best stews I’ve ever had
Made this last night. It was amazing. The only change I made was to add 1/3 red wine to the pan I browned the beef in to deglaze and added stock, seasoning, tomato paste etc and before adding to the slow cooker. Also added peas and green beans the last 30 minutes of cooking. Will definitely be making this again!
I was skeptical about the smoked paprika and caraway seeds but honestly that is the secret to the flavor!!! That and I added 1 full cup of red wine, another cup beef broth and some mushrooms. This is SOOO tasty! I’d use fresh herbs next time just to make it that much better but other than that this is now my go to beef stew recipe! Thanks for sharing!!!!
This was the most delicious stew I’ve ever made. The only changes I made were to use only 2 cups beef broth and add one cup red wine and to add mushrooms an hour before the stew was done. I will stick to this recipe from now on. Thank you!
I made this recipe several weeks ago and loved it. I plan on making it this weekend.
Out of this world!! It had a unique flavor w added caraway seed. Definitely will make again.
Loved the stew. We are all on Keto so used korabi instead of potatoes, no flour and decreased the beef broth to 3 cups. It was thick enough.
This recipe is my ‘go to’ in winter months. Great base to build off. I just sprinkle in the four at the end. Add whatever I happen to have in fridge. Tonight is broccoli.
Great recipe! Easy to follow and tastes delicious! I added peas to mine in the last hour of cooking. Will definitely make again.
Made exactly as recipe calls for minus the caraway. Excellent!!! Everyone loved it!
This was so good! probably the best stew beef we have ever had! I didnt have wosctershire sauce and used 1 tbsp of soy sauce and 3 tbsp of ketchup with a dash of hot sauce and it still came out great!!
This was excellent, added celery
Amazing. Second time doing this. Added homemade dumplings an hour before finishing. Every one loved this. So simple & delicious.
Delicious. Love the addition of caraway seeds– just enough to give it a different flavor, but not overpowering. I added a TBS of raisins for sweetener.
Pardon the pun but damn delicious! I miss out the caraway seeds as I didn’t have them the first time I cooked this dish. I also add parsnips to ours just for another veg for the family. This recipe makes for a perfect stew, we love it and it’s a staple to our weekly meals during these colder months.
I love cooking and read a lot of cooking blogs. Damn Delicious is hands down the best. Your recipes are tasty, easy to follow, challenging when I want challenging, and reliable when I need reliable! So it’s no surprise this was the best stew I’ve ever made! Left out caraway (personal preference) but otherwise followed exactly. Thank you!
Excellent. The one change we made was adding mushrooms in big pieces.
This was great! I added red wine, mushrooms, and celery, and omitted the caraway seeds. Perfection on a chilly night!
I’m about to make this tomorrow but only have big baking potatoes instead of small red ones. Do you think that would still work? Thanks,
Laura
No reason that wouldn’t work just as well. Just be sure to cut them into smaller chunks.
So good. I prepared it exactly as directed and I absolutely love it. Thanks for the recipe! 🙂
We made this tonight with venison instead of beef and yum, yum, yum it was a hit! The meat was so tender and the whole stew had incredible flavor. Thanks for the recipe, definitely will be my go to stew recipe for years to come.
Just made it today and I’m hoping it’s going to be damn delicious
Outstanding recipe! Easy to put together and so delicious. I was delighted at the outcome of flavor the Rosemary and Thyme added to the recipe. I added salt, pepper and the flour to the beef chunks before browning, also added peas at the end because I love them in stew. Served with hot rolls and a salad to round out the meal. It’s a winner that you will love!
Made this for a tense election night and it was a landslide victory for a house full of nervous democrats! Needed more salt than I anticipated, but that was an easy fix. Served it with warm, crusty bread and a few bottles (or maybe 3 or 4) of Pinot Noir.
Yum!! You will not regret making this recipe, it was a hit! I added 1/4 cup of red wine, substituted cornstarch for flour, and a bit of beef bouillon… delicious!
This is an exceptional recipe. I have made many, many stews over the years. I’m not sure which ingredient it was, but my family devoured it like never before. Highly recommend.
Served with some homemade soda bread for dipping. Yum.
The only small change I made was to include flour with salt and pepper in step 2 to coat the meat before grilling, but not sure it matters.
I made this and added a soup bone while it cooked. Otherwise made as written and it was WONDERFUL. Thank you!
I’ve made this twice. Both times I did as another poster suggested and browned the tomato paste and deglazed my cast iron skillet with a bit of dry red wine. Followed the rest of the recipe as written. This stew has a rich flavor that I haven’t found in other recipes. It really is damn delicious! Thanks for sharing it.
Great recipe! Was certainly damn delicious! I used a bag of radishes halved instead of potatoes to keep it low carb. Used 1/2 tsp Xanthan as a thickener at the end. Also, I added celery along with the carrots and radishes.
Question! If we add the flour at the beginning is there a huge difference?
Thanks!
Hi Rene (and others)
You can add flour earlier to a stew
Season your meat with flour salt and pepper (in a bowl t9oss together)
Then fry that off
This works very well and nothing goes lumpy
Cheets
First time to leave a review but just had to for this stew. I’ve never been able to make a successful stew, so I tried this one. Oh my GOSH! I’ve never tasted a more delicious stew! Thank you so much! It not only tastes delicious it also looks amazing! Just as you showed in the recipe. Full of colour to tempt the taste buds! 5 stars isn’t enough!
I made this tonight and it was fantastic. My wife totally loved it. I didn’t have caraway seeds and I screwed up with the flour part – I added it at the beginning with everything else – didn’t seem to matter. Great flavour! A keeper recipe!
Great dinner, we did add mushrooms, great recipe and will make again.
I made this for the first time yesterday, it was insanely good! I added mushrooms and celery, and reduced off about 1/3 cup of red wine to add to it as well. My husband, who is not a fan of stews, said it was amazing and won’t stop commenting on how great it was. I cooked it on the stove top at medium heat for about 4 hours and it ended up flavorful and the meat very tender. Will be repeating this as the weather gets cooler! Thanks again for the recipe!
Hi! Quick question – if I were to dredge the beef in flour and then brown, would I need to do the flour+juices combo at the end to thicken it?
This is so delicious. Very easy to make, followed recipe exactly. Made cornbread with it, and it was perfect!! Will add to my cookbook and make all winter!!
Another damn delicious recipe! Thank you so much. I made it exactly as written except I didn’t add caraway seeds. My husband said it was the best beef stew he has ever had in his entire life.
So easy and delicious. I didn’t have any caraway seeds so I left those out, but added celery I like it in my stew. Also used baby carrots, if I can avoid chopping veggies I will. Stew was a hit with my husband.
Damn good is right. Put everything in the crockpot last night, by morning it was done. Delicious!!!!!! Sharing with neighbors.
Cut the vegetables smaller for my young children but it was a huge hit. Definitely will be making again this winter!
Cut the potatoes in half and add diced turnip and diced sweet potatoes. Also added 3 celery hearts finely chopped. Very good recipe.
The flavor is absolutely delicious and the meat tender. Definitely a recipe I’ll make again.
Beef stew is one of those meals I make because I grew up eating it and my loved ones enjoy it. I’ve never been a fan of it however. Until now! This is the absolute best beef stew recipe I’ve tried, and believe me I’ve experimented with dozens over the years. It was simple to follow and it is absolutely delicious. I even went back for seconds which I’ve never done with beef stew before. My loved ones claimed this was my best beef stew ever. Thanks so much for sharing your recipe it’s a big hit in my house and is now added to my go to list of crockpot dinners.
ONE TIP : When using dried thyme, Use dried thyme LEAVES.rather than ground thyme. OR use less ground thyme, then add in mre IF needed to taste. The reason is just a bit too much dried thyme can easily ruin or overpower the whole dish I learned that the hard way, so I thought I would pass it on.. I too deglaze the fry pan with a little dry red wine,( OR low sodium beef broth) and be sure to scrape up the bits left in the fry pan (called ” fond”) Sometimes, I add the tomato paste to the frying pan and brown it juat for a few seconds, just before deglazing the pan. It adds a nice richness to the tomato paste…Then, I deglaze, as mentioned. We like to add frozen peas at the very last minute… Just enough for that nights dinner. More can be added when reheating, if desired. Aksi, do not “check” the stew for at least 6 hours.. It slows down the cooking time. Good recipe. Definately worh saving.
I agree with you regarding the ground thyme. I wish I had read your comment prior to making my stew. I dredged the beef in seasoned flour prior to browning it as seen in other comments. I also added the flour at the end because it was not really thick but that made it too thick. I should have just left if semi soupy. I really enjoyed preparing the stew. However I am just a little let down because the tomatoe paste and thyme made it taste more like an Italian dish instead of stew. Nevertheless I will give the recipe another try and just change it up a little. Thank you for the recipe!
The first go around I made it exactly like the video. It was good, but no better or worse than any other beef stew I’ve had.
Second time around I added my own little spins. I left out the rosemary and just used thyme. Also instead of three cups of beef stock, I split it in half and replaced the rest of the liquid with a cup and a half of black coffee. I also didn’t sear the meat ahead of time, though that’s just my personal preference because I like when the meat gets shredded in the stew.
Thanks for posting this, I was curious if I really needed to sear the meat beforehand! I, too, like amy meat shredded in my stew ☺️ Thanks, again! Can’t wait to try this one out.
Very solid beef stew recipe. I added about 1/4 cup of heavy cream and a few extra cloves of garlic and it was DAMN DELICIOUS.
This looks delicious. Just wondering if this freezes well? Looking for mid week meals that I can make on the weekend and reheat during the week. Thanks
it will freeze fine. i make many versions of beef stew in my slow cooker and have plenty of batches for the freezer. i just transfer a batch to the fridge the night before re heating. great for quick mid week meals
absolutely amazing just how I remember my nans stew tasting as they say it was banging my mates loved it aswell and there hard to please ☯️
First time making it, I have it in my slow cooker as I’m typing this and my house smells wonderful! Can’t wait till supper!!
Thee nicest stew iv ever made!! All in house agreed thank you
absolutely amazing just how I remember my nans stew tasting as they say it was banging my mates loved it aswell and there hard to please ☯️
I made this for the first time yesterday, it was insanely good! I added mushrooms and celery, and reduced off about 1/3 cup of red wine to add to it as well. My husband, who is not a fan of stews, said it was amazing and won’t stop commenting on how great it was. I cooked it on the stove top at medium heat for about 4 hours and it ended up flavorful and the meat very tender. Will be repeating this as the weather gets cooler! Thanks again for the recipe!
Whole family loved it! I don’t usually leave comments, but this was too good not to say anything! I coated the beef with flour before searing as noted by someone and also mixed the flour with softened butter before mixing it into the stew at the end to thicken it up.
Thank You!
I made this for a hungry crowd and it was a great hit! It’s going in my ‘to make again’ book. The meat was tender, juicy and so tasty and we used bread chunks to sop up the gravy so our plates were left clean!
Absolutely DELICIOUS! I didn’t manage to thicken it properly but even just as it is, 10/10!
I’ll DEFINITELY make it again.
The caraway seeds adds so much to the overall taste, I’m glad I was able to add it.
Fabulous! My first time making beef stew and I knew your recipe would be right on. You are my absolute favorite recipe person!
Absolutely loved this recipe! I was concerned because my wife does not like Rosemary or Smoked Paprika. I don’t really measure, but may have used a little less of those. I could definitely taste the Rosemary & didn’t tell her about the Smoked Paprika until she said she loved the stew. I did follow some advice from reviewers & added canned cut green beans & deglazed meat pan with about 1/3 cup of dry red wine. The meat was so tender & the stew just burst with flavor! Also mixed flour with butter to thicken broth. Thanks! A real keeper!
Best beef stew EVER. Everyone enjoyed it which is not always possible with teens. The resident chef (aka my hubby) was super shocked, but pleasantly surprised by the taste. I loved the tangy taste of the sauce & seasonings mixture. The meat was tender & melted in my mouth. I’m looking forward to trying more recipes. Thank you !!!
This. Was. DELICIOUS…
I added mushrooms but didn’t have any paprika. The flour thickened the sauce nicely! I’ll definitely make this again!
Delicious! Thank you for this keeper. I did brown the meat in seasoned flour first, and deglazed the pan with red wine.
Mine took 5 hours on High to completely cook the carrots.
Perfect ! My daughter loves it! Thank you
Delicious Stew!! My grandsons said that it was amazing, to smell as I cooked it and to eat. So I’ll keep it . I didn’t have beef broth so I used chicken broth and added some Better than Broth beef flavoring it was great!
I used to make a beef stew that had tomato soup as the base, and I had to boil the carrots and potatoes before adding to the crockpot because they would never get soft. This time around I wanted a new recipe that isn’t give us heartburn and didn’t require the extra boiling step.
Tried this and it is AMAZING. Definitely a hit in our house and will be added to the recipe book.
My only issue is that it never thickened after adding the flour…but I’ve found that any time I make a recipe that calls for adding cornstarch or flour at the end to thicken, I have the same issue. I think I’m doing something wrong there, but no clue what! In the end it didn’t matter, the stew was amazing anyway!
Charlotte, I dredge the meat in seasoned flour before browning. Then deglaze the skillet with wine or broth and toss all that in the slow cooker. That makes it as thick as I like, but if you want thicker, knead in some butter with your flour before tossing in at the end.
I have not made this yet, but I will this weekend and I know it will be great just from the ingredients and technique. Also the fact that I rely on “damndelicious” for many of the best recipes that I HAVE made. Mostly a word to Jackie; #1 If you don’t care for commentary or tips just scroll down to the recipe, and #2 Do us all a favor and buy a cookbook if you don’t like the blog style. All you accomplished was showing your rudeness. “No thanks!”
I loved that this recipe did not have a lot of sodium in it, and the flavor was on point.
WHY would one LOOK at a “recipe” that takes pages to “describe”! Not me, thanks
Hi Jackie! This is a blog, not a recipe page but if you prefer recipe pages, there are many sources available.
P.S. This is not an airport. Your departure does not have to be announced. Thanks so much for stopping by!
You must be very very unhappy in life!
Previous comment meant for Jackie O’Neill.
Made your stew……was delicious!!!!
Jackie, I am someone who loves cooking and making new recipes. This is a common format. Your mom must not have not taught you “if you don’t have anything nice to say don’t say anything at all”. The comment section is for CONSTRUCTIVE criticism and questions. Bye Karen.
C U Next Time
Its clear you have to “look” because its equally clear you can’t read. There’s a little option called “skip to recipe” if your brain is incapable of comprehension.
It was good! We’d make it again.
I’ve made this twice now, very tasty, and super easy to make. The last time I made it I added cauliflower tabouli, it was very complimentary. I love hot and cold food combinations.
I generally don’t like beef stew and decided to try this due to the high ratings/reviews. They were right! This was phenomenal and even my mom, who can’t be pleased, liked it. Mine came out more soupy, which I prefer. I’ll definitely be making this again.
During the quarantine, I become excited about cooking. I can’t wait to try this at home for the upcoming weekend.
Came out delicious!!
Any of you seared the meat the night before and threw everything in the crockpot and stuck that in the fridge until the morning? Trying to make it easier before I go to work and can have something yummy to eat when I get home.
Best beef stew EVARR!! Okay seriously this was so very good. I followed the recipe almost to the letter. Had all the herbs and seasonings except the caraway seeds. We’ve got a bay tree in the backyard so I used extra fresh leaves. I substituted baby chat potatoes and slow cooked for a total of five hours on high. Perfect! Will definitely be making this again soon. Thanks heaps!
I used organic beef and put extra potatoes and cabbage after seeing the comment about the latter. Took 12-15hrs in slow cooker to be tender, probably due to using organic meat. Worth the wait, super yummy. Thank you!
Why is flour added at nearly the end? Also, it looks more like a soup at the end, not like a stew…
Forgot to add, I opened the lid a lot so it probably extended cooking time. No flour added as I’m gluten free and like it more soupy!
Scrumptious! … Double Scrumptious !! Made this yesterday in my Crock Pot … WOW !!! So i started by reading the recipe through first, seasoned my meat to taste with salt and pepper and other spices to taste … or by eye … I just have a feel for how much to use from cooking. WOW what a tasty stew. I pretty much followed the recipe as written, i added just a few spoons of flour at the end to thicken … i added some juice from the stew to the flour in a ramekin first, when smooth i added it to the Crock Pot. I may add some peas or green beans for added color. This is a very flavorful recipe …. will definitely make this again. This is keeper !!!
I used the neighbor that I had down in my well for a few weeks instead of the beef. Best stew I’ve had in years. He was very tender and only took a few hours to marinate. I got a deal with a food packaging company and have given them this stew for the world to try muahahahahhaha
Did you substitute beans for the potatoes and what kind of wine do you recommend?
I am certain that he would rcommend a nice chianti!!!!!!!! 😉
Hahahahahaha Hannibal!
I must say, that was refreshing to read! Thanks for the laugh!
How does this recipe freeze after cooking?
I am NOT a cook, and this is the first stew I’ve ever made! It was delicious – the meat is so tender! I also added a can each of mushrooms and stewed tomatoes. Only things I didn’t add were the paprika and bay leaves, and because of COVID I couldn’t get flour so I used a gravy powder packet instead. I then served it over rice. The best part is it will last me ten meals, so my freezer is now stocked with easy meals. Thanks so much!
Very nice. We added some bacon (as we were a bit short of the beef) and served it with rick. Everyone in the family loved it. We will definitely make it again.
Very enjoyable
Easy and delicious!
This was so easy and so delicious.
I just added 1 tsp of curry powder for my taste
Made this and added a bag of frozen mixed veges, damn good!
Easy to make and delicious. I think this will be my go to beef stew recipe. I made dumplings and added to the top. Lovely!
Enjoyed by all including the fussy 3 year old. What better accolade is there?
OMG OMG OMG this is the best slow cooker beef stew recipe ever, we all thoroughly enjoyed it and the spices made it taste so lovely, I cook this at least once a week now, absolutely beautiful, thank you so much, AAA+RATED
I so agree!!!
Honestly SO GOOD. I’ve made this twice now – but the second time around I cooked off a cup of red wine and added it in. When it was nearly done, I added Maggi gravy powder instead of the flour. WOW! Recommend those two additions for sure! Will definitely keep making this one.
If I wanted to serve this with mash potatoes instead of putting them in the slow cooker, would I need to reduce the amount of stock so it isn’t too runny?
Kids loved it! Very tasty and simple. Almost had no leftovers! Thanks for the recipe!
Very quickly: got a crock pot a week ago, this was my third use and first time with this recipe. Followed the recipe to a T, except didn’t have the various spices so just tossed in a 1/4 tablespoon of Ms. dash garlic and herb salt free seasoning. Also used steak meat rather than stew meat.
FABULOUS!
Is this recipe dairy free?
Cari, if you just look at the list of ingredients, you will see that there are NO dairy products.
Was the best stew I have ever made. It was delicious! A couple of ingredients I didn’t have but that was okay. Next time. I will certainly make this again and pass it to my friends.
Made this recipe today. Added some chunks of cabbage (had some in the fridge). The flavours and combo of spices were amazing. Have to admit, this is probably the best stew I’ve made, and I am not a new/young cook. Right up there with my mom’s beef stew recipe. Thanks so much!!!
So easy and so delicious. I think it’s fail proof. Don’t cut the veggies too small when slow cooking and just enjoy. This would suit most palates I think. I’ll be making often this winter.
So easy and so delicious. I think it’s fail proof. Don’t cut the veggies too small when slow cooking and just enjoy. This would suit most palates I think. I’ll be making often this winter.
I used this as a base recipe using what I had at home- substituted/added steak meat, chicken stock, diced russet potatoes, splash of red wine (only a splash because I halved the recipe. I only have a 2qt slow cooker). Omitted carrots and celery, tomato paste, rosemary, bay leaves, and parsley, which I now see is like half the ingredients but I didn’t have those on hand. I overdid it on the paprika but the flavors smoothed out in the end. Only thing I’d do differently next time is dredge the beef before searing instead of adding the flour at the end, or make a more watery slurry by using more liquid. When I made the flour paste it was way too thick and I was afraid I’d get dumplings, but it seems to have worked out for the best. Great recipe!
How do you know it’s a great recipe? You didn’t make the recipe!!!
3rd batch and never ceases to excite our tastebuds. The fragrance from the Stockpot is just amazing. This is by far, Restaurant standards. In love with this Recipe !
This is my second time making this stew, today being the second. Last time it was cold out and today were at the end of a heat wave. We have never been big stew fans and now I know why, It’s because I didn’t have this recipe. It is the BEST! Only thing I didn’t use both times were the caraway seeds, optional anyway, and the bayleaves. I added and used up some celery from the fridge both times, but other then that I just used the recipe as it is and feel there is no need to change anything.
Very very nice Flavour combo. Beautifully rich and full of flavour. I also added small button Mushrooms and bite size pieces of green beans to add extra vegetables into it. A Credit to the Original Author – the flavour of this is the best I’ve seen and made. Well done.
Well, everything is in the slow cooker! I made a mistake by adding too much tomato paste. Is there anyway to correct this before it’s done cooking??
This recipe is wonderful and can be versatile with the seasoning if you’d like. Never big beef stew fans, my family loved it. I didn’t have any of the dried herbs when I made it the first time so I used what I had on hand to give it an Asian flair. I added 3 tablespoons of oyster sauce, a heaping tbsp of minced ginger, rice vinegar and chinese cooking wine, about a tablespoon of each. I cu back a bit on the potatoes and carrots and added bamboo shoots, water chestnuts and baby corn nuggets. I also mixed the broth, spices and sauces all together in a bowl to whisk before pouring it over the beef and veggies in the crockpot. This way I could taste test the broth to my liking before adding it to the crockpot. So good any way you flavor it, everything is so tender…thank you!
This recipe is wonderful and can be versatile with the seasoning if you’d like. Never big beef stew fans, my family loved it. I didn’t have any of the dried herbs when I made it the first time so I used what I had on hand to give it an Asian flair. I added 3 tablespoons of oyster sauce, a heaping tbsp of minced ginger, rice vinegar and chinese cooking wine, about a tablespoon of each. I cu back a bit on the potatoes and carrots and added bamboo shoots, water chestnuts and baby corn nuggets. I also mixed the broth, spices and sauces all together in a bowl to whisk before pouring it over the beef and veggies in the crockpot. This way I could taste test the broth to my liking before adding it to the crockpot. So good any way you flavor it, everything is so tender…thank you!
I made this yesterday. Best stew I have had in a long time! will definitely make again!
Amazing
Yes I live in southern Florida and it’s been in the 80s but with the global lockdown and all a good bowl of beef stew really seemed like the right thing to provide a bit of comfort. Followed recipe with two exceptions – due to dietary restrictions I replaced potatoes with same amount of frozen cauliflower. Loved the taste although when I make again I will add cauliflower later in process so the florets retain more of a crunch. The second change was caused by pandemic-driven shortages in the beef at my local grocery store. Ended up using 2 lbs of sirloin steak and – while a bit pricier than I intended for a stew – the results were outstanding. I will be eating this all week and freezing some for later. I thought the caraway added a really unique note – not too strong but noticeable. Might add mushrooms next time and try the wine trick several reviewers have mentioned – just because I like to tinker once I try the original recipe. Thank you very much for sharing this. Stay safe and healthy everyone!
Added some Better than Buillion beef to the recipe to “beef” it up a bit and it was a smash hit over a bed of white rice. Thanks!
I made this yesterday. It was so delicious. The entire family devoured it. I didn’t have caraway seeds. I’ll try it again with them to see if it add anything.
Made this yesterday. The whole family thought it was nice. It was a little runnier than expected. Think I’d leave out the caraway next time. It took over the dish for me. Didn’t bother anyone else though. Thanks for sharing!
Just had the beef stew and really enjoyed it. It tasted very good and would repeat it again. Thanks!
This was great! Super simple. The only change I did was 1c. of dry red wine and 2c. of beef broth. Added a little something to the dish. Thank you so much and I look forward to using more of your recipes. ❤️
Made it last night, let it sit in fridge overnight….and awesomeness!!! Caraway seeds were that extra goodness. Thanks!
PS I did give it a good slug of red wine right before finishing.
This stew is SO good! I forgot to buy tomato paste so didn’t add that and I accidentally did tablespoons for all the seasoning instead of teaspoons. But it turned out amazing. Definitely making this again and again!
Followed the recipe but used beef broth/red wine combo.
Seared the meat and didn’t open the slow cooker (mistake from the past – opening too often)
Put it to cook for 8h on low. Added mushrooms after 5 hours. Added frozen peas just before the end.
The flour gave it the perfect consistency.
Great flavors – definitely not the one tone regular stew.
Thanks so much!
This is in my crock pot as we speak. I dont have to wait to taste it to leave my review. I know it will be good. I was out of red wine so I omitted it. Beef broth and better then bouillon beef instead. I also left out the thyme. We dont like that taste. Little rosemary in a spice bag, salt and pepper and paprika & garlic. No bay leaves. Cant wait!
Incredible. Will definitely use from now on
I cook this all the time! I dont add carrots and I half the baby reds and put the remaining half with sweet potatos. I add the sweet potatos 4 hours in so it doesnt turn to mush and it’s so freaking good! Sometimes I put it on Idaho mash potatos so good!
Not on Instagram or Twitter, so I’ll leave a comment here: damn delicious! Loved using the herbs and a little more vampire-fighting garlic. Great recipe. Thanks.
Has anyone tried to freeze this stew? I’ve been told potatoes don’t freeze very well so I’m thinking of leaving them out, freezing, then adding them later.
Fabulous and so easy. Definitely makes a difference to sear the meat first, then throw everything in and leave to cook. I also added a can of drained lentils, which added lovely flavour. I served mine with tiny chat potatoes and it was gorgeous. Will be making this again and again and trying different additions.
How long do you cook it for in thr crock pot??
This is the best beef stew I have ever made. I tweeked it slightly.
Thanks for the recipe – learning how to cook!
I used 3 cups of V8 juice instead of beef broth. Very delicious!
This is a fabulous recipe. I deglazed the pan with some red wine to get all of the bits up. I also followed the recommendation of ‘thekitchen’ who said that it was important to layer the ingredients. Beef should be on the bottom of the crockpot then the veggies(carrots and onions) and the potatoes on the top. I then mixed the broth, red wine deglazed liquid, garlic and spices and poured it over the top with no mixing and cooked on low all day. The beef was melt in your mouth soft and the veggies weren’t overdone. Just the best stew recipe. Thanks
Love the beef but the Worcestershire sauce was really strong. If you don’t like a lot of seasoning this recipe might be too overpowering. I even left out the thyme and rosemary and it still just was too overwhelming. But if you like lots of herbs and strong flavoring you might like it.
Hi do you think I could brown the beef today and refrigerate it and make it tomorrow?
Hi I usually don’t leave reviews on recipes I find online, but omg my boyfriend and myself are in heaven right now. We’re in a blizzard and craved something warm and I came across your amazing recipe. I can see why you ate this during the summer! So delicious!
Hi I usually don’t leave reviews on recipes I find online, but omg my boyfriend and myself are in heaven right now. We’re in a blizzard and craved something warm and I came across your amazing recipe. I can see why you ate this during the summer! So delicious!
Just made this today and it was damn delicious. My husband is raving about it. The spices and Worcestershire sauce kicked it up a notch from my usual recipe. This is the second thing I’ve made from your site (the lettuce wraps are also great.) I’ll look here more often now. Thanks.
I find most beef stew boring and one note. I make it for my husband but don’t usually enjoy it myself. This one however has a complex flavor profile that is perfectly balanced. Thank you for a wonderful recipe that I will make again and again.
If you omit the garlic & onions, you can share it with your dog. I also added butternut squash, Granny Smith apples and a handful of pecans…excellent
Excellent hearty stew. Really enjoyed. Nice flavours
My husband, who was never a fan of beef stew but ate it w/o complaining, loves this recipe. Making it again today and I must admit that it’s now our favorite beef stew recipe! Thanks for sharing.
I have made this in the slow cooker a few times and it was always a hit. Very tasty! Then I got an Instant Pot and decided to port the recipe over. This was my first ever Instant Pot experience so I thought it would be a good first test.
All I can say, if you think this is good in a slow cooker, you will be thrilled how incredible it tastes cooked in the Instant Pot. Kinda sold me on it right there and then. Flavours are locked it! It beat my slow cooker hands down.
Sauteed the beef in the IP and then added everything. Cooked on high pressure for 35 minutes + 15npr. Amazing!
Absolutely amazing! Best flavor
Tastes good and went over fine with the family but it’s way too thick. Alter recipe with less flour or more broth.
New favorite stew recipe!!!! Really yummy and simple crockpot stew! I can never seem to get my childhood favorite stew recipe right but this came pretty dang close! The only “negative” I have about this recipe ( isn’t even a big deal) is that the rue part of it was too thick but this was easily solved by just adding more stew broth for the right consistency. This is a great recipe for a beginner cook to make a stew that tastes like your mama made it 😉
Great beef stew! I substituted two tablespoons of corn starch mixed with 1/4 cup of water instead of flour to thicken the broth at the end and it was perfect.
Fresh herb bouquet gives this just that much extra punch. Plus, I used two cups of beef broth and one cup of good red wine. Deglazed the pan with half cup of red wine and added that in the slow cooker as well. Bit of cilantro chopped up with parsley at the end. Nice stew.
Followed this recipe to the letter (almost as I thought I had caraway seeds but did’nt!) and it turned out absolutely gorgeous. One of the best stews I have ever tasted, all the more so due the fact that this was first time I used my new slow cooker. An enthusiastic convert to slow cooking and will definitely be trying more of your recipes. Well done and thank you.
I usually refer to this or other web recipes when making beef stew, sometimes I don’t. You probably want to add some other herbs or more of what is recommended. I try to use fresh rosemarie when i can. You can tie the sprigs together with a string so it comes out at the end very easily. Last time i added one and a half dried star anise and holy moly my kids went back for third helpings rather than just the usual seconds. We love stew.
I tried swaying from the classic stew, and my family revolted. This is the classic stew, but with tons of flavor. I use Beef Chuck (never the stew meat packaged in stores). I cut out the extra fat, and always add more herbs than are called for. This stew was perfect. I cooked it in the crockpot on Low for 10 hours. I added the flour and cooked it for about 5 minutes, and it was PERFECT. For me, I would add button mushrooms, but my kids are not a fan. Also, garlic bread. So good!
All I have is sirloin tip steak. Can that work and if so does it change how this is prepared? Thank you!
Yes I’ve done it with sirloin. It does well,.
Really good and it was my first crock pot recipe, super easy to follow!! Love this recipe and I EXTRA LOVE that they put the calorie info. Super filling (and tasty) for the low calorie count. I will say you may want to put a smidge extra salt. Also it’s even better after the second reheat.
Looks great but messed up put the flower in from start didn’t reAd the last bit but hopefully be fine
Absolutely delicious stew. The aroma while it is cooking is awesome, too. Making for the second time right now.
December in Montana : beautiful snowy day 29 degrees. The perfect day for the perfect beef stew. Nearly done, taste tests complete. Fresh french bread baking in the oven. Treating myself to a nice merlot, waiting on the family.
Chocolate carmel brownies with natural vanilla ice cream for desert.
An evening to enjoy, and to all a great night.
Did the carrots and potatoes over cook being in the crock pot so long?
Real delicious. It’s worth trying it.
So simple and delicious. A full flavored stew that reveals layers of flavor… i did add to tablespoons of balsamic it brings out a simple, gentle sweetness to the stew.
Perfectbon a sub zero night
Made this recipe this morning. I didn’t have beef broth so I subbed chicken broth. I also didn’t have caraway seeds, but I used all the other spices. It turned out amazingly delicious. In fact, damn delicious!
This came out very good! I always brown/sear meat before adding to the crockpot. I usually don’t add the flour and I think it makes a really good texture to coat the stew. I still have fresh herbs growing in my garden (rosemary, thyme, parsley, etc) so
I cut some of each and added them. I also would use real carrots vs baby carrots. The recipe calls for big carrots and I used to grab the baby ones and I’ve come to realize how much better standard carrots taste. I will definitely be making this again!
After browning the beef I de-greased the pan and added some beef stock to de-glaze the pan. The only other addition was
adding 2 tablespoons of balsamic vinegar and some frozen peas during the last 1/2 hour of cooking. I did not add the
caraway seeds.
Best beef stew I’ve ever had! Cooking it for the second time, made a few modifications based on what I had. I used red curry paste instead of tomato paste. Thinking of adding chick peas this time too.
It was amazing! I have made beef stews before with different recipes, but this was much much better. The beef was so tender! My husband seemed surprised that I made it haha.
Will definitely be keeping this one.
To note: I didn’t use any Worcester sauce or thyme/rosemary (didn’t have any!).
Made this tonight and holy moly! It was so good! Made it nearly true to the recipe other than not having caraway seeds and subbing mostly veggie broth (only had half cup of beef stock left and I live 30 minutes from the store). I also sautéed the onion and garlic in a bit of ghee and the meat juices from cooking the beef, and then added to crockpot with everything else and stirred. Salt was to taste and between salting the meat and adding salt to the pot I would say I used about a tablespoon, which was perfect for my taste. Next time I’ll use all beef broth but even with mostly veggie it turned out incredible! Thank you for the recipe!
This was fabulous – I took other’s advice by coating the meat in flour and then browning, which I do often when cooking in the crock pot. I also did what Hilda did and used wine for 1/2 cup of the broth. Did not use caraway seeds. I cooked on low for about 6 or 7 hours. Next time I will turn the crock pot off after about 4-5 hours as the meat got a bit shredded and some of the liquid decreased, but I just added more and it still came out great. This was perfect for an unusual chilly night in Miami and husband loved it! Thanks Chungah!
Great recipe, will add like others that when seasoning your beef prior to searing, add the flour to the beef, toss to coat. In your hot fry pan add oil and a pat of butter then when foaming add beef. Once caramelized, remove just the beef to the slow cooker, put pan back on the stove top and you could add your onions here to get a bit of color. Then de-glaze with red wine if using or if not some of your beef broth. This will add to the depth of taste to your stew.
Please note, do not de-glaze if you burned the heck out of the bottom of your fry pan, burnt bits will just make your dish bitter
One word scrumptious! Reminded me of my mom’s stew, but hers took forever to make and cook. I loved putting everything together in my slow cooker and leaving it to do the work. I did add extra meat because we like it meatier. I also added some sliced mini tomatoes at the end and it all turned out wonderful. Thanks for a warm fall inner recipe! I will be using it again!!!
Simple to make and absolutely delicious.
You tell the recipes very well. Your contents are easy to understand. The details, tips and photos are great. Thank you for all the recipes.
Fantastic, and we’ll balanced.
Has anyone added dumplings? Looks like a great recipe but my family likes dumplings in their stew. Thanks
Hi I added dumplings the last 30 minutes when thickening the broth. Amazing, everything was wonderful. Loved the recipe, I did add a handful of mushrooms as well. Will be keeping this recipe handy. Thanks.
What kind of dumplings did you use? I love dumplings!
Thank you
Yummy! First time making this and was very pleased.
I did substitute one half cup of the broth with red wine.
This recipe has a little different taste than the usual beef stew recipe which is nice. My husband said it was “damn delicious.”
Loved the results , but did not use caraway seeds and skipped step 5 .
Searing the beef took way more then 2-3 minutes, very well seared. I brown the onion in the same oil that fried the beef. I seared a day before cooking.
Made it…loved it…will certainly make it again…absolutely fantastic
Very robust. Think I’d cut back on tomato paste and only 1 bay leaf. I added rutabaga also. Yum
Followed everything as instructed, but what we got was not the flavourfull stew that was promised. It ended up being so bland that no amount of salt or pepper could save it. Added some ketchup, and that helped a little. Still, not what we were expecting, and a disappointment of a dinner.
Andrew,
post: 11/12/19 ketchup? Seriously??
should’ve added a can of uh-oh spaghetti O’s…
Had you have followed the recipe, it would have been a “flavourfull” stew.
Might I suggest you just buy Dinty Moore.
Best wishes to you in the kitchen 2020,
The Sarcastic Chef
If you flour the beef prior to browning it, you can skip adding flour and water in the latter part of cooking.
Fantastic! Thank you for the recipe!
This was the best beef stew that I have ever tasted! Unlike other recipes, it is full of flavor. The only thing I added was celery and some red wine. My picky son even enjoyed it! Thank you!!!’
This was the best beef stew that I have ever tasted! Unlike other recipes, it is full of flavor. The only thing I added was some red wine and celery. My picky son even enjoyed it! Thank you!!!!
All my life I said I don’t like beef stew. My mom’s was terrible. (sorry Mom) I saw this and it sounded interesting so I decided to give it a try. It is absolutely fabulous. I have make it several times and have shared the recipe with friends. LOVE IT!!! I don’t change a thing in the recipe.
I have made this recipe so many times! This was my first beef stew i have ever made! me and my boyfriend both love it. It is so tasty! Thank you for sharing 🙂
Can i cook the beef the night before?
Yes!
Wow. Awesome recipe. First time in a while my wife finished the bow before I could. She raced over it. Will be making this again. SOON.
I’ve made this twice and both times it was delicious!
I have tried a few beef stew recipes and I always seem to get it wrong. My problem is, I neve know how much water should go in the slow cooker. Should all the meat me submerged or not? One time the meat submerged in the broth was tough but the pieces that was not was fine. So confusing!
You don’t need to submerge all of the meat. Just follow the recipe.. it should turn out wonderful!
I used leftover pot roast that had potatoes, onions and carrots. I just added the seasonings to the broth, cooked on high for 2 hrs, thickened and added frozen corn and peas. It was amazing and enjoyed by all. Thx for being my reliable go to!
Very delicious. My husband ate half the pot before I came home
Very disappointed in the recipe. It was very bland. The only thing I didn’t add was carrots. I used sweet potatoes instead. Would not make again.
you screwed it up who would put sweet potatos in! Don’t dog the recipe when you messed up the ingredients.
I was thinking the same thing.
I added corn, mushrooms, & french style green beans. Was wonderful!!!
Perfect reply Mark. Don’t blame the recipe for altering ingredients. You’ll never find a stew recipe with sweet potatoes.
Wow! seriously!? You change it and then complain about it?
This was so good! Replaced some of the broth w red wine and added some celery and red pepper flakes. Anytime I am looking for a recipe i use one from damn delicious if available because it is always damn delicious!! Thank you!
Thinking same thing to add..hpw much red wine did you add?
Allycat, substitute 1 cup of a good red wine for 1 cup of broth. Deepens the flavor tremendouly
Very flavorful! I opted for the long-cook option, but after 8 hours, the potatoes weren’t cooked enough, so I put on high cook for 90 minutes. Next time, on high for 4 hours will probably work better.
Delicious. Made this for Sunday dinner on a cool fall night and it was a hit. Hubby and Toddler loved it!
I thought this was delicious, the best recipe I’ve had!!
Fantastic! I had a partial bell pepper that I had already chopped, as well as some celery and tomato sauce that I added to it. I actually threw everything into the crockpot and put on low for 8 hours. Wouldn’t change a thing!
Made beef stew for the 1st time ever.
I had more meat. It was more then 3.5 lbs but less then 4. Used 4 cups of beef bone broth, a whole small bag of baby carrots, 5 golden potatoes cut into fours, 4 stalks of celery, more smoked paprika (don’t remember how much more), more garlic (don’t remember again), also added garlic powder too and lots of kosher salt & pepper. All the other seasonings I used same amount as written. Only thing I didn’t have was fresh parsley.
Cooked on low for an hour then changed it to high for 4 hours because I didn’t want to wait long.
10 mins before I turned it off, I took out some juice to mix it with corn starch then added it to pot to thicken.
Everything came out perfect. Potatoes & carrots perfectly cooked, not mushy at all and the meat very tender.
Thanks for the recipe.
Delicious!! I made this in my Instant Pot on the slow cook option. First time I have tried the slow cook option. Worked great. I added extra carrots and potatoes cuz my kiddos love carrots and potatoes. They gobbled it up. Also added an extra cup of broth. Was still a bit runny after adding the flour so added a TBSP of corn starch diluted in 1 TBSP of water, which did the trick. If it’s too runny you could also puree some potatoes and carrots and add it back into the stew.
Can i half this recipe and still cook for 7-8 hrs or should I reduce the time?
Cooking time will probably have to be reduced, A Le.
A few months ago I made a stew recipe I found online, it sounded really good but ended up being way to overpowering for my taste buds. I found another recipe today but it seemed very time consuming cooking pretty much everything before putting in slow cooker. Then I found this recipe. I am so glad I did. It was fabulous. I did add some celery and forgot to add parsley at end but it was damn delicious. All those other beef stew recipes are out. This will be my #1 beef stew recipe here on out. If I could have given a 10 I would have.
This was absolutely delicious. My daughter asked for the recipe.
This is the best slow cooker beef stew I have ever eaten!!
I substituted rosemary for bay leaves.
The recipe is so good and I can’t wait to make it again. It’s a perfect comfort food and ~ damn delicious!!!
I did all the prep of cutting the night before.
Love the ingredients but I just don’t get why people waste the time to brown meat and then toss into a slow cooker. I simply brown the meat in a heavy bottom pot and then add all the ingredients into the pot with the meat and put a lid on, bring to a boil and turn down to simmer for 2 to 3 hours.
Because not all people have 2 – 3 hours to simmer something for dinner. Some of us are willing to do the work the night before – but like to have the slow cooked taste in a quick put together meal in the evening.
Actually it really doesn’t have anything to do with the cook time. Browning the meat gives you the nice flavor of caramelized meat. It is just adding another layer of flavor. I have made stew without the browning step and it turns out okay.
Because I want it to cook while I’m at work. At least 8 hours and I don’t like to leave my gas stove on while I’m not around to watch it. With the slow cooker I can turn it on in the morning and come home to a nicely cooked stew after work. For me, even when I am home – 2 hours is not long enough to cook a stew unless I am in a hurry. The ones I make on the stove are never nearly as good as the one’s I make in the slow cooker.
Will be making this in the morning. Should I peel the red potatoes?
Completely up to you, Mike! 🙂
Noooo, don’t peel them. It’s delicious with the skins on.
Can’t wait to try this ! I have all the ingredients though the only thing I could not get to spec was 2 pounds of stewing beef best I could get was 2.95 pounds. Should I just weight it out and freeze the extra pound for later ? Thoughts would be greatly appreciated !
I have had this cooking on high for almost 6 hours now ( have already added the flour mix for thickening but the potatoes are still firm ) Have taste tested of course and the flavor is absolutely awesome. Will cook on high for an extra 30 minutes hoping potatoes soften a little more.
I cooked for 4 hrs and the. It was in warm for about 20 min, potatoes as well werent soft. I put it on pressure cook for 15 min. Lets see what happens.. (I cooked in the instant pot, slow cook-higher 4 hrs)
Made this the other day, it was soooo good. It doesn’t make 8 servings though, it’s more like 4.
hi, could I add vegetable broth instead? Really looking forward to making this!
Absolutely!
REALLY NICE, EASY TO MAKE, I HAD NEVER MADE A STEW BEFORE
Where can I buy this cooker? The stew looks delicious thank you for the receipt.
I purchased this from Williams Sonoma. 🙂
Yum. This was delicious and filled our tummy’s on a cold winter night. I used carrot and swede and potato and served with rice. Delicious.
If I double up on the meat do I need to double up on all the other ingredients as well, for instance the beef stock.
Hi Elaine! It really depends on what you’re looking for. If you want a meatier stew and less vegetables, you can keep the ingredients the same, but I would double up the beef stock because otherwise there won’t be enough liquid to cook the meat properly. But as always, please use your best judgement when making substitutions and modifications. Good luck!
Great recipe. Highly recommended
This was a great winter warmer and I will definitely be cooking it again. I always coat my meat in the flour before browning it off (meaning I don’t need to be around to thicken the sauce later and this cooks out all of the flour taste). It makes the stew sauce extra glossy and thick like a good gravy should be.
Best slow cooker recipe I have tried, now one of my besties
besties
Hello. Can the flour go in ahead of time if I won’t be around to add it at the proper time?
Thanks!
Teri, I recommend adding the flour prior to serving.
Fantastic! It appears using (last night’s) chicken stock makes no difference to the yum factor. This was delicious and the consistency was just right thanks to the flour addition at the end. I’d make this again definitely!
Thank you.
A very highly respected Chef, who has worked in Paris for several years, told me that he always use Chicken Broth. My wife was angry when I brought home Chicken instead of Beef Broth but she used it when I told her who recommended it. It was the first time in 30 years, she admitted that someone could teach her something about cooking. After that, she never used Beef Broth again.
This was so easy and delicious 🙂
Ooooh! I am currently making this, it has 4hours to go. I will post the yum factor once we’ve had dinner! I anticipate it will be delicious even though I used the remaining chicken broth from last night’s cooking (because it was there and I hate waste) and I have not used the entire weight of meat the recipe calls for – slow cooking is so forgiving!
You don’t say “I am currently…” at work, do you? You certainly just say, “I am,” right?
She said it fine, “Jed.”
LOL
Really lovely recipe, we are just waiting for it finish cooking for a second time, will definitely make again.
My husband and myself did not care for this at all, sorry.
Nobody asked if you did.
That was uncalled for. This column is asking for people’s opinions all they did was leave their opinion.
Lovely recipe. Reduced stock by a third and replaced with red wine… oh yeah!
Do I need to seer the meat in a pan before slow cooking? I’ve made stew a couple of times before where the raw meat went straight into the cooker. I’m new at cooking (my wife is back in school…she’s a fantastic cook but just doesn’t have the time for it right now) and have high levels of anxiety in the kitchen and want to make things easy for me but also want to do things the “right” way.
I always recommend searing the meat as it brings out more of a caramelized flavor but really, it’s up to you and your personal preferences.
Simple and quite delicious, I would make it again.
I used SAUTE function to first fry the onions a bit, then the meat. Switched to SLOW COOK. Why bother with another pan? 🙂
This stew smells way better than it tastes, but tastes great all the same!
I suggest a few tips though:
-Don’t be scared to be heavy handed on the spices and garlic. (Anyways, spices in recipes should only be used as guidelines and changed with your tastes.)
-Sear the vegetables first too, nothing beats the pan flavour, and you’re already using the pan anyways, might as well!
-If you want to add more veggies, go with other root vegetables. They tend to have a neutral flavour and won’t go completely mushy (I used one rutabaga)
-A bit of wine wouldn’t hurt it by bringing in more acidity(deglaze the pan with it!)
Also, I will now be putting smoked paprika in all my stews, thank you for opening my eyes! I honestly wish I put triple the amount in my stew…
Thanks for sharing your feedback, Jennifer!
I have a question ~ I’m making this in the morning. Which is your preference with slow cooker; high heat and faster cooking or
the low heat longer hours of cooking; I’d like to know this.
Also, cooking for kiddos, as well as adults.
What about buttered parsley noodles for the stew?
You can choose to cook on high heat or low heat. It really depends on how much time you can allot to cooking this stew. Buttered parsley noodles also sounds like an amazing addition!
I dont have a slow cooker either but I made it in the oven on low heat for 4 hours. I made a similar slowcooker recipe recently in the oven quite successfully as well. I used chuck steak, a little Vegemite (Australian yeast extract and stirred a couple of tablespoons of sour cream in at the end. Yummy.
Amazing! And I’ve made a lot of beef stew in my life!!!
I added celery just cause, but made it as written otherwise. Excellent flavour. After eating this stew I left the table feeling satisfied cause it has that hearty robustness to it.
This was SO easy and everyone loved it!
It will definitely be a regular in our house.
Thank you
Awesome!
I have made this numerous times for my family, and they love it. I make homemade dinner rolls to go with it, and that makes the meal complete for us. I have made other stew recipes and the garlic butter salmon recipe for a romantic dinner in for myself and my husband. Just as the name of your blog states, Damn Delicious!
Amazing! I loved this! Been making it a ton since I found it.
I’ve since doubled the recipe, added mushrooms, celery, bell peppers (various colours). Potatoes are 1.5 instead of double, carrots don’t double because no room. Playing with carrots Vs potatoes. The game of who should fill the pot between carrots and potatoes is still in full effect.
My favourite recipe so far. I look it up bi-weekly or so to make it. The spices amounts are perfect! Thank you for posting it.
Dave did you also double all of the spices and broth?
Where is your Sweet Potato Beef Stew Recipe. I’ve looked through all of the recipes below
and can’t find it. Please re post it. Thank you.
Sorry you had trouble finding it, here you go https://damndelicious.net/2019/02/16/sweet-potato-beef-stew/
it was fantastic stew i love it
Delicious easy to make recipe. A hit with the family.
We love hearing that!
I made this on a very cold winter day in Houston. Loved it!!
I browned my stew meat in butter instead of olive oil.
I used all the ingredients but added just a pinch of cayenne pepper and sugar. OMG!!! Soooo good!
Thank you for sharing!
Wow! This is amazing! I omitted the potatoes, added mushrooms to my chopped leftover roast, and followed everything else. Ordinarily I caramelize the onions and mushrooms but I was short on time, so didn’t. It never thickened up, but as I was serving it over broad noodles it didn’t matter. This “soup” is so flavorful! I make soup once a week for my local Bingo and this is definitely going in rotation! Thank you so much!
Glad you liked it, Lisa!
Loved it. I cut my veggies a bit smaller just because I like it better that way. Subbed a half cup of red cooking wine for a half cup of the beef broth. Used more like 5 cloves of garlic because we love garlic. I didn’t sear as I was on a rush but still turned out great
I make this ALL THE TIME. It’s so dam good. I don’t brown the meat at all first , I just throw the stuff into the crock pot and BOOM. The meat is soft and falls apart when you eat it. I buy stewing meat from stop and shop and it’s not a big deal. The seasonings are what really help give it flavor and dimension. I’ve tried other recipes with maybe like 5 ingredients and just salt , and it’s definitely not as good as this.
Well, the website’s name couldn’t be more accurate! This recipe sure was damn delicious!! While I didn’t have every ingredient (caraway, Rosemary, etc) I had the majority of the ingredients and it came out beautifully. I cooked my stew on high for 4 hours, but next time with more planning ahead I think it would be killer cooking it on low for 8 hours. I’ve never been confident cooking with red meat, I’m more of a chicken gal, but I’m trying for my fiancé! This was a definite success and he loves it.
Made your recipe while in Colorado and everyone loved it – now trying to print it and am not able to print.
My apologies. The website is undergoing a system update. The recipes will be available very soon! Thank you so much for your patience.
I have not used a slow cooker for this yet,l live in the U?K. And we have used a stock pot on a hob since gas and electicity came on tap,before that over a fire,but l never make gravy without sage,like my grama.
I just finished eating this wonderful stew and wanted to leave a review while it’s still fresh on my palate.
This was my first time with Beef Stew and my first with a Slow Cooker. This recipe is delicious!
We had to leave the house for a while because the smell was causing us to salivate like Pavlov’s dogs.
I followed the recipe pretty much exact. The only thing that I did different was to add celery and mushrooms.
I’ll be making this recipe again!
Is this a stand alone dish? Curious what would accompany the dish?
It’s meant to be a stand alone dish. I usually serve it with some fresh bread on the side.
Yummo!!!! This is delicious!! Kids loved it too , Thank You for sharing
Just wanted to leave a comment, if you want to try new recipes, but maybe aren’t a fan of stews, I can assure you this one is worth it. I’ve never cared much for stew, but after making this recipe, I am in love and it’s all I’ve been talking about to my family.
I personally used 3 lbs of stew meat, omitted the caraway seeds, and (accidentally!) used a tbsp of thyme/rosemary rather than a tsp. It was fragrant and so delicious!
I did not take out any broth to mix with the flour – I just dumped it right in. Some people are saying you don’t need a thickener – I highly disagree! If it’s not thickened, it’s not a stew!
Anyways, overall an amazing recipe. I plan to make it regularly!
Made this last night for dinner. The kids weren’t very into it (cooked carrots!) but the adults enjoyed it. I used a chuck roast which ended up very tender. For all the seasoning, it wasn’t too complex. Might be time for me to replace some of my dried herbs. There’s some leftover and I imagine it will be even better after a rest in the fridge. Good recipe.
I’ve made this stew recipe in my slow cooker a half dozen times, and I love it. A slight tweak in that I add 4 tablespoons of worcestershire sauce, and 1/2 cup of flour. A bit thicker and a bit bolder. I use a mix of red and purple potatoes, about <2" diameter and quarter them. The smaller potatoes seem to be a bit more tender.
Lol there’s not even that many spices there’s more in chili? Anyway this sounds good! Probably going to add some parsley as well thanks!
That sounds good!
One of my top top recipes! I use it about once a month starting September and occasionally in the summer (since the oven does not need to be turned on!). I add a little Latin flavor and it gets gobbled up by the whole family (which includes a 3yo and 5yo). Love this one!!!!
5 Star recipe. Best gravy; tender meat and vegetables.
just now making it will let you know in seven hours
Any beef stew recipe fir 4 quart pot
David, you may have to reduce the recipe as needed to use a 4-qt slow cooker.
This came out pretty bland for me. Please add specific salt and pepper measurement for such a large batch.
Susan, it is best to add salt and pepper, to taste, as we all have different taste preferences.
It was very good I enjoyed it so did my cat as I was cooking it I added red wine then drink the rest of it got a little tipsy accidentally knock the pot over The cat happen to be there spelt all over her she’s all right it was just warm but the second time I made it it was delicious hard to get the smell out of the cat thank you
This recipe was amazing, simple, easy and the most delicious beef stew I have ever had! 🙂
I made this and it’s terrific but I think my crock pot gets too hot because the stew meat doesn’t hold together, it really breaks apart easily.
Best beef stew recipe! Loved it. No special ingredients, most of what’s needed I have on hand. Only issue that it doesn’t freeze well because of the potatoes.
What kind of flavor do caraway seeds add to stew. That’s a spice I’m not familiar with. Asking cause recipe says optional. Love all your recipes and love your nail designs in the pictures. YOU ROCK!
You are too sweet, Joanna! Caraway seeds are super aromatic and have a distinctive earthy anise flavor. Hope that helps!
Add 2 tbs of red wine and 2 tbs of A-1 for some extra deliciousness!
Great!
Hey everyone.
Don’t judge but…if I promise to sear the meat before cooking, is it ok if I don’t chop it up?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
How do you get a slow cooker to do the final 30 min on high to make the gravy for the stew.?
Briar, this is when you add in the flour mixture.
5. In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
I made this tonight, and this combination of seasonings is just perfect! I used venision instead of beef because that’s what I had on hand. Excellent!!!
very pleased with the results – didn’t use the smoked paprika, but the end result was delicious!
what size crock pot do you use?
I use a 6-qt slow cooker.
Really good! I reccomend the longer cook time on low heat though. As always, the meat will be more tender.
This is the best looking stew I’ve ever seen! I cannot wait to try this out!
This was very delicious! Definitely better than my grandmas stew!
I have made this stew several times. omg…it is really delicious. I use the Better than Bouillon brand beef broth and the whole thing is delectable!
It’s the best! Glad you like it!
Has anyone made this using an Insta Pot? If so, thoughts? Is the cook time still the same?
Fira, you can try this IP version instead. 🙂
https://damndelicious.net/2018/03/14/instant-pot-beef-stew/
I just made this recipe for the first time and for some reason the end result came out tasting bitter/sour? Any suggestions on what went wrong? Thanks!
Mmmmmm ! Love beef stew ! This is pretty much the same as mine except for the caraway seed…. maybe I will
add some next time. I do use slow cooker , or stovetop or z big roasrter in the oven….. I usually add turnips also.
Stews , soups , chili are things we make alot of over the cold Winters here in Saskatchewan, Canada. Would love
some hearty ” cold weather ” recipe ideas Chungah. Thanks again !!
but
This was delicous and very easy to make. I love the herbs used in this recipe- perfect combo!. We enjoyed the stew with some crusty french bread & butter. Soups and stews make being home even cozier. Happy Fall 🙂
Best Fall recipes!
I agree, cozy food!
Chunga – Have you ever added dumplings at the end of cooking? My mom always made simple Bisquick-type dumplings and plopped them on top to cook at the end of cooking the stew. Great vehicle for soaking up the yummy broth of the stew.
I have not but it sounds amazing!
I have a quick question regarding the 3 cups of beef broth, is the really enough liquid to feed 8 people. When I make it (and I will), I will be using Beef stock (more flavoring).
Janet, serving size is simply an estimation. You can always add more beef broth or stock if you prefer. 🙂
I made this last week and we LOVED IT! Incredibly tasty! Don’t leave out the smoked paprika – it adds a wonderful, earthy flavor to the gravy. YUM!!
Thank you for sharing!
Can sirloin tips be substituted for stew meat?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Am going to try next week for son and his family; will let you know how it turns out.
Please do! 🙂
Made this according to the recipe and found it to be quite good. I used 5 cloves of garlic instead of 3, because I can never add just what the recipe calls for, it always has to be more! I did add 1/4 c of red wine. I don’t think it added much depth of flavor, though. And I didn’t have the full teaspoon of dried thyme.
I agree with most everyone’s comments in that if you want a tasty dish, you often need to add more herbs and spices.
I would make this recipe again, without a doubt.
Made this yesterday and served it this evening. Delicious!
-I did not sear the meat, which is first for me, and it was still GREAT. I think that the balsamic reduction does the work here. When I want to spend the day cooking and take out the Le Creuset, I am all about the browning. The whole point of the slow cooker is that it’s not really that much cooking! This recipe did not suffer for lack of browning.
-It was sweet! I finished with some sea salt. Granted, I did not really measure and may have used a bit more honey and a bit less salt initially…..
-I used more carrots, more onions, more potatoes and more celery. The result was almost like a ragout. It was great. Not watery at all.
-This one is a keeper! Thanks for a great recipe and a Sunday spent doing other stuff!!
Thanks so much!
Perfect – added some sweet potatoes and a dash of balsamic vinegar. Thanks for this great recipe! I used cornflour to thicken the fragrant sauce/gravy at the end, lovely tomatoey, herby flavor.
I used all fresh herbs! Scrumptious
Great recipe, my boyfriend and I love it! We usually eat it every other week. Thanks for sharing!
That’s awesome! Thanks, Heather!
Can I cook for longer than 8 hours?
This really looks good, but a bit watery. That looks more like soup than stew.
Thank you. Love cooking with the crock pot. Slight problem is that recipes are hard to downsize for two people. Great for leftovers but not every recipe is suited for down sizing. Please advise.
Hi Barbara! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Minus the potatoes this would be an excellent to freeze in bag ahead of time and dump in a crockpot later
I have made this stew about 20 times and it never fails,Winter or Summer,the caraway seeds is a super touch. I think it was nearly the first stew I made in my slow cooker when I got it and opened up a whole new word of how good and uncomplicated great recipes for the slow cooker are. Many thanks Chungah.
Thank you for your feedback, Lorraine!
Had some difficulty in getting Worcestershire sauce, dried rosemary and Kosher salt, I used Iodised salt in place of Kosher salt, Added more stew spice in the beef, the meat came out testy, cant say much for my cooking skill.
Made this today, but didn’t use the rosemary or caraway seeds since I didn’t have them handy. It turned out lovely nonetheless, with just the thyme, parley, paprika and pepper for seasoning, and then all the other ingredients as listed. A delicious stew! Very happy to have come across this recipe – its going to be a keeper 🙂
This is the best beef stew I’ve ever had and it totally hit the spot today!! Thank you!!!
Made this the second time. Excellent!!! This time, didn’t need the flour to thicken it. I added extra potatoes and figured we could mash them to thicken the stew if needed.
Hubby is a more patient cook, so he watched over it. He checked the water level twice. He added powdered beef bouillon and a little boiling water. Amazing!!
Thanks for another great recipe!!!
This stew came out great! I used a 2lb blade roast and “little gems” mixed mini potatoes since they were on sale. I followed the recipe exactly as written minus the caraway seeds (I don’t like caraway seeds tbh). I seared the meat in a very hot cast-iron pan, and used the meat temperature probe attachment on my slow cooker so it cooked on low to a max of 165F over 8hrs. The inside of the beef cubes were still pinkish (but cooked), and really tasty. I ate it with a garlic-buttered, toasted french baguette and paired it with a cheap pinot noir – Everyone loved it!
P.S – I tried this recipe because I find that most beef stew recipes are really bland, so all those people commenting with their crappy bland beef stew recipes can buzz off. Write your own recipe and stop suggesting changes to this one, we’re here because we don’t want bland stew 🙂
This may sound like a crazy question but here goes – – If the recipe makes 8 servings, is it safe to say that the recipes yields 8 cups of stew? One cup per serving? Or 10 cups of stew & a serving would then be 1 1/4 cup servings. In order to server 8 equal servings one would need to know the total yield of the recipe.
Carol, each serving is roughly 1-2 cups.
I am wondering if I can make this a freezer meal after cooking in crockpot?
Unfortunately, we cannot answer this with certainty as we have never tried freezing this ourselves. Please use your best judgment for freezing and reheating.
I regularly freeze stews (as I did with the leftovers of this one) but, I own a vacuum sealer. I basically put 2-cups in a vacuum seal bag, pop it in the freezer for about 45 min (so the liquid is frozen), and then vacuum seal it. It’s mealed sized and convenient. I’ve eaten 1 year old stew that was preserved this way and it tasted fine…. Not sure how it would hold up to regular freezing though (sorry).
Chiming in….. I just put all this my 6 qt. Crock, left out the rosemary, as not too big a fan. It smells divine, will pipe up later when done and let yall know what the family thinks. Just saying, sure smells delicious so far.
I made this tonight but in the Instant Pot! I followed the instructions as written but I did not add the onions, carrots or potatoes at first. I used the meat/stew button, waited for natural release. Then I added the veggies and the flour slurry (and another cup of broth as it didn’t seem to have enough) and set it for manual, 4 minutes, quick release so the veggies wouldn’t overcook. Delicious!
I made this stew using the 3-4 hour option and the carrots and potatoes were still raw, I would have pre cooked them had I known. The instructions also didn’t go into detail about the size of the potatoes or if to cut them. Otherwise it was good though.
Chungah, all of your recipes are excellent! I have a Pinterest board just for your recipes. Thank you for sharing your cooking expertise!
Simply delicious. Followed directions, easy and quick. Put together at lunch, and it was ready to eat when I got home for dinner.
hi! this may seem like a silly question but I am a vegetarian and cooking this for family who are not.. I was wondering if anyone could suggest how much salt and pepper they put in this recipe
Made as written, including the caraway seeds and it was great! I think I may use a bit less of each seasoning next time and then taste test as something, maybe the thyme, seemed too strong. I don’t like things thickened in the crockpot so I drained the meat and veggies, put the liquid in a pan and thickened from there, making a mix of corn starch and a bit of water instead of flour. Excellent and will be made again!
The hubby ratings are in. A+!
Followed the recipe to a “t”. Seemed a bit bitter to me. But maybe because of rosemary and/or thyme which I don’t usually care for. Added some dried prunes and a little cinnamon in an effort to sweeten. Helped somewhat. At the end of the day it’s still a nice recipe. But if the final result isn’t perfect it’s no doubt due to my own tweaks. Still quite edible however and my husband is going to rave about it anyway. Getting ready to dish it up in about 15 minutes.
I don’t usually make crockpot recipes that I won’t be home in time for. If it’s left on warm for an hour will that change flavor or over cook it?
*Also your recipes have made me look like I know what I’m doing in the kitchen, everything always turns out amazing!
The warm setting should work just fine!
Lovely recipe, tender meat, but WHY do my tatties never ever cook in the slow cooker? I always follow the recipe and my tatties come out rock hard. 🙁 does the same on other recipes so it isn’t just this one. Any tips? I might just have to start par-boiling them.
Perhaps they are cut too large?
Wow that is making me hungry! Looks so flavoursome (:
I don’t have Bay Leaves, is that ok? I’m making it now as I type this, I did add celery and green bell pepper, just because:)
Yes, of course! The additions sounds amazing.
The one thing I would change is the amount of onions. I first put a layer of onions cut in half to cover the bottom of the slow cooker then put the rest of the ingredients in, There just isn’t anything as divine as those onions!
Really love your small videos on side of major recipe. I would love to print some of these but can’t remember their titles since I find myself looking at them all in a row.
Is there a way I can retrieve them?
Yes, you can view all videos and corresponding recipes on my Youtube page!
https://www.youtube.com/c/damndeliciousblog
I just made this tonight! I have to say it was one of the tastiest meals I’ve ever made. It has such amazing flavor. I will be making this again and again.
Chungah, Tried this recipe and posted how much we loved it, but have a question: Does the stew freeze well? Will the potatoes freeze well too, or should I make them fresh and just add them to thawed stew? Really love when they cook in that gravy!!!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Just excellent! One forced change, I had no tomato paste so substituted chili sauce, and only used 1/4 tsp of rosemary, as I am not a big fan of that. Hands down the best stew ever!! Will be making this often this winter. My grandsons loved it, as did I.
Another take: I seasoned the beef with lots of flavourings before searing – coffee, cardamom, cumin, along with onion/garlic powder. To slow cooker, I added about 4 cups of leftover brisket sauce with lots of onions, along with fresh potatoes, carrots. Cooked at higher temperature and was sceptical, but it turned out great. Soft and very flavourful.
Way to much rosemary. Put this to cook for 8 hrs and after all the excitement, all we had to eat was liquid rosemary. The rosemary will over power everything in the pot.
You can simply reduce the amount of rosemary or omit completely to adhere to your preferences.
Woooow! This is absolutely the best i have seen in 2017. Already heading to my kitchen to make one……… soo yummy!
I love this blog because when i get confused of what to eat, i just get in here and make a choice.
Some of my baby potatoes are pretty small. I’m thinking quartering them may make them really small and they’ll cook too fast. Is there a size you can suggest, such as 1 inch, 1 1/2 inch, etc?
Thanks.
1/2 – 1 inch should be fine. 🙂
Thank you, Chungah! Love your recipes!
I recently discovered your blog and love it. This is the first recipe I tried and it was excellent! I made it with half venison-half beef and skipped the caraway seeds. The meatasaurs in the house loved this and I know I’ll be making this often.
Hi, this looks amazing and I really want to trybit, but was wondering if I could substitute lamb for beef? Would that work? Or would the spices not mesh well with lamb?
I can’t give a clear answer on this without further recipe testing on our part, but if you love lamb, give it a try! And feel free to let us know how it turns out!
You were talking about the weather in LA, I thought you meant here in Louisiana because that is our weather too (95 one day and 55 the next and only one day of winter)! LOL!
Your recipe looks fantastic but your print button will not print! It only allows you to save to a PDF, or to save as a jpeg file. Do you know why your recipe will not print to a printer?
Hi Amy, I just tried printing myself to double check and it went through. When you click on “Print Recipe” and it takes you to the next page, there is a button in the top left corner “Click to Print”. By clicking that your personal printer configurations should open up and let you print the recipe. Let me know if you have further issues with it. Good luck!
Seasoning of food with herbs and spices is purely a personal thing. If you do not like the seasonings of the recipe then leave them out or substitute them with those to your liking but seasoning a stew is what brings out the flavour.
Our household loves food with different seasonings ranging from delicate herbs to full blown chili based recipes so this one is very welcome with the exception of the caraway seeds.
To the user of Bloody Mary mix, this is tomato juice, Worcester sauce with salt and pepper, almost exactly what the recipe requires.
Red wine in any stew always manages to enhance the flavour if you use a wine with body, dry wines are not so good for stews, Medoc, Shiraz, Ruby Cabernet are fine reds for starters.
Flouring the meat before searing adds a crust to it and helps seal in the meat juices and allows the wine component to permeate as well but is not essential to do.
Cheaper cuts of meat can work really well if they are cooked longer as the fibre of the meat needs more time to tenderise during cooking. Striploin or Sirloin will give a juicier taste to the stew but the advantage of slow cooking cheaper cuts of meat is not to be ignored.
A vegetable worth adding is baby leeks split down the middle and cut into 3 parts and do not forget that button mushrooms are perfect for stews!
All in all, a very good recipe and repeatable for us.
So I made this tonight, and it was good but not great. The beef did seem that be as flavorful. I cooked for 4 hours and followed recipe to a T. Any suggestions for next time? I’m also thinking that maybe I don’t have a pallet for thyme. Every time I use it I just taste perfume! Any good options?
Yes, you can omit the thyme if you are not a fan and substitute another herb (ex. oregano) that you prefer.
First time in making this and my family and friends loved it so much they want more lol…i actrually added Marmite and certainly was yumi..also having with Sour Dough Bread..will use this recipe again…
Omg. Made this tonight, even though it’s +30 here. Just wanted something quick and cheap and this was AMAZING. So much flavour. Also love that you include nutritional info and it’s actually super low cal for the crazy amount of protein you get. Meal prep mainstay. I seared the beef in a cast iron pan first and got some nice browning on there, I’d recommend it!
Just made this again tonight for 2nd time. LOVE it. Best beef stew EVER. I add Merlot the last 30 min. along with flour and broth. Gives it an even deeper flavor and all the ingredients add multiple layers. We live in DL and never too hot for this.
LOVE your recipes, Chungah!
(Love the veggie lo mein).
I’m thinking of making this, but I only have one pound of beef chunks. It’s June, and I just don’t want a lot of beef stew for the two of us. I don’t want to make a big batch, and buy more heavy beef. It gets hot toward the end of the day in So Cal, as you know! How about if I make a half batch? I have a five quart slow cooker. Would that change on the timing if it’s half batch? Thank you very much.
I totally understand – it is getting hot!
If you are halving the recipe, cooking time may have to be reduced as needed.
Making this tonight! When I asked my hubby if it was too hot for beef stew, he said, “we have air conditioning!” We are excited to have it. I bought two pounds of special black angus beef chunks and cut them into small pieces so they get tender.
I’m thinking … perhaps a dollop of sour cream when served?
OK ,that does it, I’m making it again tonight.
GENIUS.
Just subscribed.
I love it when I can make a really good dinner quickly, with ingredients any kitchen should have.
Thanks for the join!
I made a couple modifications.
One, replaced half the broth with a decent Cabernet sauvignon.
Two, upgraded to a couple bottom round steaks.
Still cheap, but much better than what they sell as stew meat around here.
Absolutely delicious.
I’ve tried a LOT of beef stew reipes — this is far and away the best.
One question, should I cook it on high or should I cook it on low.
Please refer to step #4:
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Hi, I just made this last night n my husband love it…I changed the ingredient a bit. I don’t have smoke paprika so I skip it…n I put little bit mild chili powder. For the herb…I use mix herb, but because doesn’t say caraway seeds in it, so I put a bit cumin powder. Just thinking what will happen lol..because i don’t know what is caraway seed lol..n end up really nice taste. Thanks a lot.
This is a great recipe. I have made this many times. Make as written unless I am out of some thing.
This looks amazing.
your recipe have proven to be the best, i’m giving this one a try right away.
I found this website about a year ago. I have enjoyed all the recipes I’ve tried! This stew sounds amazing and I can’t wait to have it tomorrow for dinner.
Made this last week!!! It’s one of our favorites!
Just made it today! It has great flavor and I’m about to enjoy it like a giant tonight.
best stew i have ever made. did not have caraway seed, but loved the touch of rosemary.
I just finished throwing it in my crockpot. I hope it comes out. I am not a good cook. But it sounded so good I had to try it.
SO GOOD! Subbed 1 cup Cab Sauv for 1 of broth and did half carrots half parsnips. Dredged the beef in flour before searing it off so skipped the thickening. The caraway and smoked paprika were lovely additions. Lots of slow cooker recipes kind of taste “the same” and this one was great. Next time I might do some pearl onions near the end but this recipe is a keeper!
I rolled my beef in some flour (seasoned with salt, pepper, and garlic powder) then browned on both sides. Tip: I would suggest grinding up the rosemary and thyme before adding to stew
I created this stew yesterday just followed the recipe as is and added the caraway seeds. SO DELICIOUS! Not a crockpot fail at last! haha. I did add some arrowroot instead of flour since I only had whole wheat flour and I knew it wouldn’t taste good. It thickened quite nicely. I added two heaping tablespoons full. I’ll make this again. YUM!
I am not sure where I went wrong? Maybe I cooked too long on the skillet?? Please help!
Such a wonderful flavor and so much easy to make it!. Thanks for sharing!
How about freezing this recipe?
I guess I would leave the potatoes out until the day of…
Do you think it would work otherwise?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
This was so yummy! I rolled my beef in some flour (seasoned with salt, pepper, and garlic powder) then browned on both sides. Tip: I would suggest grinding up the rosemary and thyme before adding to stew.
Great flavors…beef is so so tender and tastes even better the next day.
That is a great tip. Thanks, I’ll have to remember that especially with rosemary.
We have a $10 little coffee grinder that looks like a tiny blender. We don’t use it for coffee, just powdering spices. Does a good job, but haven’t used it recently.
Made this today in a dutch oven in the oven.. WONDERFUl… Restaurant quality… SO GOOD….
I am not much into stews but I bought a side of beef and there are several packages of stew meat so I thought I would try it. It was absolutely wonderful.. My only complaing is that I did not have a home-made roll to go with it… I have already shared the recipe with friends…!!
Making this stew right now! I didn’t add the caraway seeds and didn’t have any tomato paste but some frozen tomato sauce. I cut the paprika to 3/4 teaspoon and it smells delicious. I can’t wait to try it. It’s a cold day on the East coast.
Can I use baby carrots or will they get too mushy?
Yes, I am a little concerned about “mushiness”!
Found this recipe a couple of days ago, making it tomorrow in my go chef. Live in the Mediterranean by weather us cold at moment so thux is prefect. All ingredients in house, roll on morning.
Cant wait to taste.
A suggestion about the vegetables. Don’t use frozen veggies. They end up too soft and mushy.
Made it several times and always comes out yummy!
Hi,
I live in Pennsylvania. What brands are good beef & chicken broth? I usually don’t use broth because it tastes fake and sometimes salty.
I prefer to use Pacific.
Made as is and it was delicious! Such a wonderful flavor and so simple to make. Thanks!
I made this for dinner last night night and it was delicious. My son was opening a bottle of hard cider and we poured in about 1/4 c of it into the stew. Because my husband likes to add rutabaga into soups and stews, I thought maybe next time I would grate in about 1/8 c. I feel a little goes a long way for a good flavor. The only herb I was missing was the rosemary. I will make this again as even my fussy eating like it.
Too much rosemary, too much thyme, way too much smoked paprika. I like my beef stew to taste like beef, and yes, I love hot spicy flavourful foods, but this is simply too much.
Charlotte, you can simply reduce the seasonings, to taste. Isn’t that the beauty of home cooking?
My husband and I both dislike the taste of rosemary. If I omit the dried rosemary will it alter the taste immensely? I’d like to try this recipe but hesitate because of this one ingredient.
Yes, you can omit and substitute another herb of your liking.
Thanks! Just put this in the crockpot and it looks wonderful.
Can anyone advise on what a serving size is? One cup? 1.25 cup?
About 1-2 cups.
Want to thank you for your delicious talent! I made the beef stew but actually put it together the ending before & simply cooked the next day while I was at work. My husband enjoyed it as we had it during a very stormy day.
Plenty of left over too. I’m planning to make the chicken soup next. Please keep up the great work!!
Thank you from a new fan.
I have this all ready to go, but just realized I don’t have any thyme 🙁
Can I substitute Herbs de Provence for the rosemary & thyme?
Yes!
Hi, I am actually make this stew right now. I was just wondering how much flour to use when mixing with the stew broth. Super excited to try the stew tonight.
1/4 cup all purpose flour.
This is the best Beef Stew.. We love it… I am making it now again…
This is the best Beef Stew.. We love it… I am making it now again…
By 1/2 cup of stew broth do you mean remove 1/2 from the slow cooker, mix with flour and then re-add?
Yes, that’s correct!
Can’t use Worcestershire sauce as gluten intolerant and all sauces in UK contain gluten. Can you recommend an alternative?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Worcestershire sauce contains lots of stuff including fermented anchovies.
I suggest that you substitute with Thai Kitchen™ Fish Sauce. It is my favorite and quite mild. It keeps and it can be used in many recipes and it is cheap.
Check your local grocery store. Alternately, you may add some anchovy paste or a small portion of one bottled anchovy.
I don’t know what is available in the U.K., but here is what we have:
https://www.walmart.com/ip/Thai-Kitchen-Gluten-Free-Premium-Fish-Sauce-6-76-fl-oz/23602021
Is it best to just buy beef broth in a carton/can or make it one’s self?
It’s really up to you!
This looks absolutely amazing! Hubby and I are going to have this stew for dinner Wednesday and Thursday nights. I bet the leftovers are going to be just as delicious. I may flour the meat and put it directly into the crock pot without browning, though. Hopefully it will still be just as yummy.
I made this yesterday and it is (so sorry to repeat) the best stew I’ve ever made! It is so hearty and flavorful. My family loved it!
I made this last night and it was delicious! I added 3 stalks of celery and used 4 c of broth, but otherwise followed this exactly. I cooked on high for 4 hours and the potatoes and carrots were cooked perfectly, not too soft. I am not much of a cook so I am really happy with the way this turned out and can’t wait to make it again!
This is the best beef stew that I have ever made! Love the Rosemary and Thyme in it!
Only made a few changes based on what was in my cupboard. I used spicy Hungarian paprika (bought it in Budapest’s Great Market Hall), used 1 small can of tomato sauce instead of paste, and added fresh mushrooms. I used 3 tsp beef bouillon in 3 cups water. I didn’t add the caraway seeds or bay leaves as I didn’t have any. I didn’t bother to thicken it and IT WAS SO GOOD! The spicy paprika added such a great zing!
What is the best source of beef broth? Out of a can/box or should one prepare it from scratch? Is it the same as beef bullion?
Thanks, it looks like a great recipe!
You can choose to use it out of a can/box or prepare from scratch. It’s up to you! However, it is not the same as beef bouillon.
You can read more about the differences here:
http://www.marthastewart.com/269001/broth-basics.
Can you make this with chicken instead?
Yes, absolutely, but please note that cooking time may vary.
Ok, so for step 5, it says to add the flour thickening at (I’m assuming) the last 30 minutes, yet I see some people post that they add the flour in the beginning while browning the beef. Which is the best way to go?
I prefer to add during the last 30 minutes.
How do you recommend to reduce these ingredients to work in a 4qt slow cooker? I’ve never used one before, and trying to surprise my wife using this recipe tonight.
You can reduce all ingredients by 2/3. Hope that helps!
This was so good!!! My husband and I devoured it. There were not any leftovers (that’s right, for two of us!)!!! Cooked on low for 7 hours and the meat was so tender it was falling apart. The flavor was excellent. Only thing I didn’t do was add the optional Caraway seeds. The rosemary and thyme are perfect!!!!
Cooked this recipe this past Sunday and it was great. Did not try with the caraway seeds but will next time.
You don’t need any thickener.
You don’t need thyme, rosemary, paprika. Definitely don’t need caraway seeds and you don’t need Worcestershire sauce.
2 bay leaves if you want
– you can use canned stewed tomatoes
– you DON’T have to add broth
RED WINE or BEER if you don’t have red wine (some people also add cognac). Use non-alcoholic if you want to.
And you also dont have to attempt the recipe if you are just going to omit most of the ingredients.
If you already have a way of making beef stew why bother posting a comment.
Lol jimmy I was thinking the same thing. What is wrong with people, you don’t have to use this or this or this or this No YOU DONT have to I am that’s why I came to this recipe. Lol
Can you use beef bouillon instead of beef broth? Thanks!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Every recipe of yours I have ever made has turned out great! I’m excited to try this one 🙂
Could I use chicken broth instead of the beef broth? I ran out of beef broth but I do have some chicken bouillon in my pantry.
Yes.
Hi Chungah! I made this last night and our whole family loved it! I did add some red wine, since I think it always adds to beef broth-based dishes, and it was a very nice addition. Thanks for a recipe I’ll make again!
Hi, Im in the UK so struggling to find some ingredients in your receipt(s):
1. Can I use beef broth stock cubes instead of beef broth (’cause I cannot find beef broth at supermarkets here in the UK, neither chicken/veg. broth)?
2. Can I use sea salt or cooking salt instead of Kosher salt (same reason as above)
3. Is “Lea and Perrins Worcestershire Sauce” the full name of the Worcestershire Sauce in your receipt?
4. If sometimes I cannot find stew meat, what other substitutes can you suggest?
Many thanks
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Yes, you can use bullion cubes and regular salt. I use less bullion than it would call for because it becomes too salty, but I make mine in a bigger quantity. I would only use “stew beef”, anything else will turn to mush. As far as the Worcester sauce, “Lee and Perrins” sounds like the brand name, so it wouldn’t matter. It would be like using the store brand instead of the name brand. Just as an FYI- this is very close to the recipe I have used for years, without tomato sauce or caraway seeds. I hope this was helpful for you. Good luck.
Yes. Yes yes to the first 3questions.the last one you have a butcher speak to him.a chuck roast or chuck steak.will work. How about a recipe for Jammie dodger cookies. A friend from the uk would live me to bake them
Two years after your question I’ve come across this recipe and have it going now. I’ve the same problem when I cook recipes from a UK site.
1. Yes certainly! The beef broth cubes, OXO or liquid concentrated beef broth. Just use the correct amount in any case to get the proper cups.
2. Yes you can.
3. It’s whats available in Canada. Perhaps the recipe poster can’t use brand names?
4. Any cubed beef will do. Even cuts considered not as tasty will benefit from a slow cooker
Hope this helps.
Eh, too tomato-ey, not so good. If I make this again (prob not) I will omit the tomato paste, beef stew gravy should taste like beef.
WAY too much spice for my taste. I even had an extra cup of water in there, and ended up taking 3/4 of the broth out when it was done and replacing it with straight up water and then it was pretty good. Still not my perfect beef stew flavor, and I would definitely suggest halving the spices at least. My husband agreed with me, and we are not ones to shy away from flavor. Just my opinion! The meat was perfectly cooked though 🙂
Mmmm this was so easy and delicious. I will be making more recipes from your site!
Hi, I love your recipes! I was wondering…is it mandatory to brown the stew beef? Can I just throw it all in and let it cook that way? Thanks!
Yes, I highly recommend NOT skipping that step! It makes a huge difference in taste – promise! But as always, please use your best judgment regarding substitutions and modifications.
Beautiful full flavoured stew.
I used 750g stewing beef and 200g venison. Tossed in seasoned flour before sealing and deglazed pan with red wine. For veg I added half a suede and a parsnip.
Cooked at 90C for 8h and then at 100C for final hour.
Heavenly!
I do not have stew meat. Would a chuck roast cooked whole work in this recipe?
Yes, absolutely.
Thanks for sharing. Made this yesterday and it turned out to be the best stew I have had. I added 1/2 can of dark ale which enriched the sauce. Looking forward to the leftovers for another delicious dinner tonight.
This is the best Beef Stew.. We love it… I am making it now again…
I made this for dinner after being unable to find my “usual” beef stew recipe. I couldn’t be happier with the result, I love your recipes. Thank you so much for sharing!!
Won’t the potatoes and carrots be too soft cooking 7-8 hours? I’m trying the recipe now and wanted to double check before adding them. In past similar recipes I’ve tried it seems that the veggies were falling apart if I add them with the meat. Looks and smells yummy so far! Can’t wait for dinner tonight!
You can always add the carrots and potatoes later on to suit your preferences.
I used whole fingerling potatoes (Trader Joe’s has then and they say “teeny tiny potatoes” – GET IN MY CART!) and didn’t cut them. They were soft, but held their shape.
I would stick with the recipe regarding potatoes. Chungah specified RED potatoes in the ingredient list. Red potatoes hold together quite well in long cooking. A starchy potato such as a Russet would disintegrate. If you have Yukon Gold spuds, you may wish to put them in later in the cooking.
As Chungah said, it is a matter of personal preference as to the doneness of the vegetables. I like my vegetables to be tender but still have some remaining texture in a stew with baby reds to be intact or larger potatoes cut to about the size of the meat cubes.
I was thinking about adding sweet potatoes. What do you think?
Yes!
This recipe is a new favorite in our household! So easy to make and it is so good! Thank you for all of your wonderful recipes 🙂
Wonderful recipe! Thanks so much for sharing!
Wow! My family loved this stew! The meat was so tender and delish and the potatoes and carrots were not mushy or overcooked. My new super easy fall favorite for sure!!
I always make soup on Halloween, this will be perfect! Threw it all in the crockpot this morning 🙂
What would you think about substituting a cup of red wine for one cup of beef broth? Just wondering because I’ve always made beef stew with a little red wine.
I love all of your recipes and I can’t wait to try this one! Making it to eat with the fam while we pass out candy on this cold Halloween day 😀
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I used I can of beef consume with the remainder chicken broth. I added 3/4 cup of red wine at the beginning and then reduced 1 cup of red wine and added it at the end (got that tip from a beef burgundy recipe) Also added some sauteed baby bella mushrooms at the end. My husband said it was the best, most flavorful beef stew he has had.
by the way I did not add the caraway seeds
Soooo good! Made it tonight and my guy devoured it! I had to use Bloody Mary Mix that I had on hand because I didn’t have tomato paste or whorchesshire. Turned out awesome! Just used the fancy bloody may mix that comes in glass bottles at any big grocery store. Will be saving this recipe!
This was dinner tonight for my son and husband on the night every week that I know I will have no energy to cook. They both love beef stew and this filled the bill admirably. Thanks!
To make this gluten free, what would be the best thing to use in place of flour?
You can substitute gluten-free flour.
As a thickener, you could mix a little cornstarch and water (dissolve the cornstarch) and then add to the stew. I do the same when making gravy and thickening soups.
I should have paid more attention to ‘Caraway seeds … optional’. Sadly, I included them and my husband and I both found the flavour from the seeds a little overpowering. Other than that, the falvour and consistency of the stew was great, minus the caraway seeds of course. Served with some nice fresh bread to sop up the gravy. For those of you who are not fans of caraway seeds, I recommend you omit them for sure!
I just tried this recipe today! The flovor is good. But my beef came out a bit tough. I am not sure where I went wrong? Maybe I cooked too long on the skillet?? Please help!
Perhaps it’s a bit overcooked?
You may be right. I set it to finish at 5:30 but due to scheduling issues, I wasnt able to finish the last step until 7:30. But I’ll definitely try this again and make it right! Thanks 🙂
when you sear your meat, use a cast pan if you got, and crank it on med/high. When HOT, add cold oil just to cover the bottom, and lay in your meat, do NOT crowd, and turn it with tongs. only need to sear the sides… do NOT cook.
Then I toss in the mirepoix and cook it on Med/High til the onion just start to turn translucent.
then add all that to your crock pot, deglaze with a bit of red wine, pour that in your crockpot, and add the rest.
also, if you are going to cook it a LONG time, perhaps add the garlic half way through. it is volatile, and the flavour can cook out.
Just put the ingredients in the slow cooker this afternoon! Adjusted the ingredients to fit my smaller pot, and I’m using the High 3-4 hour cook time. Cannot wait to taste this tonight.
What do you serve with this?
Crusty bread! 🙂
I freaking love beef stew, but my husband does it stove top and never in a slow cooker. Maybe I can change his mind.
Great. That looks fantastic.
What size slow cooker are you using for this recipe? I’ve got a 4 quart crock pot, will that be large enough?
I recommend using a 6-qt slow cooker, or reducing the recipe as needed to fit a 4-qt slow cooker.
What would be the ratio to reduce the recipe for a 4 quart pot?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This beef stew looks amazing! I’ve been trying to find a good recipe for ages, but always trust your recipes, so I’ll totally be doing this!
Paige
http://thehappyflammily.com
Love a good slow cooker dish like this. So simple and easy to do (:
You have a thickener as an ingredient… The potato. Once cooked, just mash it up and stir it through. I do this for many veg soups. Also, I found you can use left over mash potatoes just add them to the stock. But, for paleo, use sweet potatoes, not white.
Pearlie – do you think arrowroot can be used instead of the flour in the same quantity as the recipe calls for flour?
Chungah – thanks for the great recipe! Excited to try it! I’ve got everything on hand and will be making it today.
Pearly, thanks for the idea – I was planning to make it until I saw the flour, since I’m gluten-intolerant. But your suggestion puts it back on my list of things to make. Thanks, Chungah! I’ve never made a recipe of yours that didn’t come out terrific!
I used gluten free all purpose flour as a substitute for the flour and it was delicious! No one even knew.
So the GF flour thickened it OK?
GF flour is a great thickener. Best if stir flour in a little bit of cold liquid first.
I used Sweet Rice Flour (mixed 1/2 cup flour with 1/2 cup water and added in, heated in a pan before adding) and it was also great. After about 3 1/2 hours though on high it still needed another hour. Delicious recipe! Thank you Chungah!
PEARLIE – Never thought of mashing the potato… GREAT idea. thanks.
I can’t wait to try this recipe beef stew is my fave.
That’s one hearty looking pot ‘o stew. Yum!
Certainly looks delicious!!
I make a lot of your yummy recipes. Trying this slow cooker beef stew tomorrow with football and baseball in the background! Thanks for your delicious work.
I don’t have a slow cooker. Could I bake it? What temperature and for how long?
Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
What, no slow cooker? You are missing so much. A slow cooker is so cheap to buy and to run. Once you get used to its advantages, it’ll become as useful to you as your microwave. Like a pressure cooker, it will need to be understood, so read the manual – but the method is very simple. Slow cooking means coming home to soups, stocks, stews and puddings after a hard day at work. Chilli con carne and curries are deep flavored and rich from the slow cooker – all you need for serving up is rice. They are also great one-pot, low power consumption, cookers for campers and caravans. They comes in different sizes. Get one with a removable crock for easy cleaning. Be flexible, e.g. cook a cheaper joint like brisket in it and use your steamer for the veggies before serving up. They are also great for pet food recipes, and did you know you can make cakes in them? If you use a dehydrator, this slow cooking process allows full rehydration and flavor blending. The space these cookers take up is very small and they look good too.
Oh Peggy you are missing out on great and easy cooking….
Please buy a Crock-Pot I know you will not regret it. I have three of them..
One small for dips and a 4 qt and 6 qt..
They are fabulous and so many good recipes to try.
Peggy, crock pots/slow cookers, especially this time of year, are less than $30…go buy one and change your cooking life!!
I’ve printed out soooo many of your recipes that the other day I said, “No more recipes” and then you post this delicious looking beef stew, so I’m thinking okay, just one more recipe. (Chuckle). Thank you for all that I’ve printed.
Joann
Mmmm so satisfying and perfect for these rainy Virginia fall nights!! Can’t wait to make this!
I usually make Oven Beef Stew, which we love. But this looks SO good that I may have to try it!
This recipe looks great. Can I just flour the stew meat and then add to recipe so it can thicken as it cooks?
Yes.
Should I cook the meat then flour it or flour it then cook it in the pan?
Flour. Then cook. 🙂
I’m making this today for the first time, hopefully later today. Your reply of flour then cook is different than the video which shows no flouring before or after to the meat itself. I’ve seen other recipes where they say no searing needed. What does the searing do–bring out more flavour?
The flour is used for step #5. I always recommend searing the meat as it brings out more of a caramelized flavor but really, it’s up to you and your personal preferences.
What is stew broth? Do I just ladle out 1/2 cup of the soup from the crockpot and whisk it with flower?
Yes.
how about some recipes with fewer ingredients, eh?
The ingredients are what makes recipes taste so good. This one sounds really tasty.
New to slow cooker can I just throw it all and cook
I highly recommend searing the beef first to obtain the best results possible.
Agreed. I heated the broth in the same pan used for searing too. It deglazed it and got all those yummy bits from searing the meat incorporated into the stew.
This stew was delicious. The whole fam loved it. Thanks!
i however did “just throw it all in” and wow! amazing. purchased stewing steak from costco and it was so freaking good, falling apart and juicy mmm!
I’ve seared and just thrown it all in depending on time and haven’t really noticed a differnce.
I made this,today , it was gorgeous added a star anise also . Used google to convert cups in to measurements I am familiar with . I will definitely save this recipe and make it again and again . Thanks.
Yep!! Especially seasoning.. As long as you have a good pallet (meaning taste buds for the ppl that just don’t know yet, I swear I’m not trying to be mean.. Really truly)
In case you don’t know yet it is spelled “palate”.
Wow, there were so many ways to say that without being a jerk.
You can’t be serious….
I agree with you. Most of the ingredients are seasonings. I most certainly will be trying this. Thank you for sharing this recipe. It looks amazing and is one of my all time favorite dishes. I appreciate all of your delicious recipes and also the time and effort that goes into all that you do to make them available for us to tryin our homes. Wonderful place for delicious food!
Chungah’s recipes often have more seasonings than other recipes, but I think that’s why they come out so great. It doesn’t take much more time to add a several herbs and Worchestershire sauce, but it really pumps up the flavor when you do.
You’re not going to have a full flavored stew with less ingredients.
Agreed I also added lentils and kept everything g else the same. Delicious!!!!!
You can probably just omit a few seasonings if you don’t mind it being a blander stew. The basics of making a stew don’t really change. The point of the recipe is to make a really flavorful stew, though, not just a basic one. Practically everyone knows how to make a basic one, it’s taking it to the next level that people need instructions for.
Season salt
Pepper
Onions
Bell Peppers( Green,Red,Yellow & Orange)
Celery,Garlic & 2 Bay leaves
Then I make a a little gravy around the 4th hour and let it all cook
Lee all theses ingredients are important for beef stew. I some times even go ahead and add a frozen cup corn and peas and green beans.
Take a potato…bake it…eat it…there ya go!
Leave out the rosemary and tyme…no needed , better recipes with fewer ingredients and better taste.
Rosemary and thyme are probably the best compliment you can give beef. Well, salt and pepper
I cooked this recipe is, and it was great. Why are so many people complaining about “too many ingredients”? Must be advocates of franks hot sauce/HP sauce to flavor their bland foods 😉
I agree!!! I’ve tried so many beef stew recipes in my crockpot, and this is by far my family’s (family of 7 by the way) favorite! 🙂
Hey!!! Don’t knock Franks!!! I agree about the complaining. You don’t want to cook it that way, then don’t but no need to complain about it. I put Frank’s on brownies every so often and it’s really good. People think I’m nuts but it’s that sweet and salty with a tiny bit of heat.
Because they can’t cook beyond a microwave and cant wait for over 4 minutes. that is all their mom taught them. Many younger people spend more time talking bad about others ideas because they have nothing to offer of their own idea’s and welcome to the New Generation
You know, at least they didn’t destroy the earth or ruin the economy.
Hahahaha! Right? Good lord.
Yet
Jim, stop talking bad about other generations and go make a 7 hour stew.
I AGREE!!!!!!!!!!!
OP: Why is there so much food in your food?” LOL
This is a great recipe. Many folks don’t know how to use spices to improve flavor in recipes. Spices not only add flavor, but they are good for you also. Thanks for a great recipe.
How about some manners? If it’s too much for you to handle, move along!
Wow , I cannot believe how many negative comments are on here. Smh if there are to many ingredients keep it moving to something simpler, if it takes to long go buy a can of beef stew st the super market. One person saying to many ingredients one person saying why don’t you go make a 7 hr stew actually you can make it in 3-4 hours on high, but that’s besides the point.you came here to make something delicious if it sounds like a fit for you and you’re make it if not buy-bye , my lord people complain about the
Simplest things have a nice day to the rest of you I’m making my stew now can’t wait until it’s done !
Hi Lee! One way to get around buying lots of spices (they can be expensive if you don’t already have them at home) is to replace the tomato paste with half a cup (or more) of store-bought spaghetti sauce (and get the super garlicky kind or the basil kind, or whichever you like!). I didn’t have the tomato paste at home that I thought I did when I made this recipe, and used the spaghetti sauce I had already opened in the fridge. Turned out great!
Really?? pshhhhhhh!!!