|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 7g||24%|
|Total Sugars 6g|
|Vitamin C 29mg||147%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Beef stew is a hearty winter dish, and when it's made in the slow cooker, it's also simple to prepare. This easy crock pot beef stew gets its fabulous flavor from the beefy onion soup mix and tomatoes, and can be a complete meal thanks to the potatoes, carrots, and celery. If you like, you can brown the beef in oil or bacon drippings before adding to the slow cooker; this adds a nice texture to the meat.
“Making beef stew from scratch can be a little labor intensive and require some fussing. This beef stew has a rich hearty flavor without the fuss thanks to a crockpot and a package of onion soup mix.” —Joan Velush
2 tablespoons oil, or bacon drippings, optional
1 1/2 pounds lean stew beef, cut into 1-inch cubes
1 packet beefy onion soup mix, such as Lipton
1 1/2 teaspoons beef bouillon, granules or base
1 cup water
4 medium potatoes, cubed
3 medium carrots, sliced
1 stalk celery, sliced
1 (28-ounce) can whole tomatoes with juice
1 medium clove garlic, crushed
1/2 teaspoon ground black pepper, more to taste
Salt to taste
2 tablespoons cornstarch
1/4 cup cold water
Gather the ingredients.
If desired, heat the oil or bacon drippings in a large skillet over medium-high heat. Add the beef cubes and brown on all sides.
Put the beef (browned or not) in the slow cooker with the onion soup mix, bouillon, water, potatoes, carrots, celery, tomatoes, garlic, and pepper.
Cover and cook on low for 8 to 10 hours, or until the beef and vegetables are tender.
Taste and adjust the seasonings, adding salt and pepper as needed.
Make the slurry by combining the cornstarch with the cold water.
Add the slurry to the crock pot, turn the heat to high, and stir until thickened.
Serve the beef stew with crusty bread and enjoy.
- The stew has very little water in it, but as it cooks, the condensation adds more liquid. If your slow cooker has a tendency to cook faster, check and add more water as needed.
- If you need to speed up the cooking time, you can cook on high and leave for 4 to 5 hours instead of 8 to 10. Just be sure to check on the liquid level and add more water if the stew looks dry.
- Waxy potatoes that are low in starch and high in moisture are the best potatoes for beef stew; Yukon Gold, small red potatoes, new potatoes, and fingerlings are good choices. These potatoes also have thin skin, and therefore don't require peeling. It's best to avoid russet potatoes as they are low in moisture and high in starch, which means they will become mealy and mushy in the stew.
How to Store
Let the stew cool completely before transferring to airtight containers. Refrigerate for up to 5 days or freeze up to 5 months. Let the stew thaw in the refrigerator overnight, then reheat in a covered saucepan over medium heat.
- Other hearty root vegetables can be substituted for the potatoes and carrots, such as parsnips and rutabaga.
- 1 cup frozen green peas can be added to the stew along with the cornstarch. They only need a few minutes to thaw.