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Beef Stew

Recipe photo courtesy of David Loftus

You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal.

Source: Everyday Food, October 2006
Total Time Prep Servings




Slow-Cooker Variation: Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

Cook's Notes

Freeze individual-size servings of your beef stew, and turn leftovers into a great lunch or dinner.

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How would you rate this recipe?
  • ri_mur
    7 MAR, 2014
    I make this frequently in the slow cooker, but take the extra time to brown my beef in a skillet and deglaze the pan with some red wine before I assemble the ingredients per the recipe's instructions. I also add celery and extra garlic cloves/potatoes/carrots, just because of personal preference. It always turns out extremely well. It's so easy, even with the extra step, and gives a huge flavor payoff. I have never tried the dutch oven version because I don't have the best oven (renter).
    • MS12103307
      8 FEB, 2018
      Hi, I've been craving for beef stew, i went into M. Stewart site, and there was the perfect Stew! I pretty much had all the ingredients. one thing I did different was on low on stove top. my oven broke, and slow cooker too long. very delish! oh ya, I also made bisquick biscuits! amazing together-thanks
  • Eat Only If Its Oh So Good
    26 APR, 2013
    In spite of alll of the ingredients cooking up perfectly. the meat was tender, the carrots and potatoes were perfect, this dish was just ok to me, but my husband liked it. I shared with a friend and she said that although it had some kick to it she still liked it. I thought it was too salty and just not colorful enough. The flavors didn't excite me. My list of what I didn't like about this dish is too long so I'll just say I won't be making it again. To be fair -- I just don't think I like beef stew.
    • MS12337014
      3 FEB, 2015
      I didn't think I liked beef stew either but following the recipe exactly made the stew perfect. My husband has had some health issues lately but all are resolving due to recipes just like this
  • JodiPA
    1 OCT, 2014
    I've been using this beef stew recipe for a few years now and I love it! I make it in the crock pot. The only thing I change is that I add additional flour to the beef in the beginning as I like my beef stew thick. I also add a can of beef broth or french onion soup. It comes out perfect every time.
  • AmberLeanneDV
    17 FEB, 2014
    I've been making this recipe for years. It's in constant rotation for my winter recipes. It's simple and delicious. I've made it in both a crockpot and dutch oven and prefer the dutch oven method.
  • MS10371410
    30 JAN, 2014
    Great spring board recipe! The balsamic vinegar definitely gives this stew a tasty kick. I do this in the oven vs. crock pock and instead of adding water, I bump it up and add 2 cups of beef stock and 1 cup of red wine. After 2 hours I throw in a package of quartered baby bella mushrooms and a few handfuls of fresh string beans, trimmed and cut into 1 inch pieces. You can also throw in a handful of frozen peas at the end as well. One dish wonder and oh so good.
  • Swasian35
    4 JAN, 2014
    As a relatively new "cook", I try to follow the recipes to a T but I read the review beforehand for an overall impression. I have never used a slow cooker before but it worked very well. No water was needed and there was plenty of moisture created by the ingredients themselves. I felt that the amount of carrots and onions were heavy. This dish was tasty immediately afterwards; however, re-heated, it lacked its original flavor and texture. A keeper but not on a regular rotation.
  • Victoria n84
    20 DEC, 2013
    This recipe is perfect , easy , delicious and exactly what I was looking for .
  • susan_j_thornton
    26 NOV, 2013
    Very very simple and tasty without going to much trouble. I made this in the crock pot using a little over 1 and 1/2 lbs lean stew beef, halved the potatoes and carrots, substituted 8 oz frozen pearl onions for chopped, and added 8 oz sliced cremini mushrooms. Also added some celery seed and dried basil and oregano. Cooked on high for 5 hours. Will probably add a little red wine next time because I would like more gravy. A little crumbled bacon would probably be a nice touch, too.
  • Leslie1947
    23 OCT, 2013
    The slow cooker recipe doesn't say anything about adding water??? I just added it anyway and started it. Sure hope it's right!
  • luckylady49736
    4 OCT, 2013
    Remove bay leaf? My grandmother always said "whoever gets the bay leaf has to kiss the cook".

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