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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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 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.
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?
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.
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.