I don’t know about you.
But beef stew is a year-round recipe in my house. It doesn’t have to be the dead of winter to enjoy beef that’s been slow cooking all day — so that it’s practically like butter when you pierce it with your fork. Why should that kind of loveliness be forbidden in the spring and summer?
Also, this recipe is made in the slow cooker. All you have to do is throw everything in the pot, put the lid on it, set it to LOW, and go about your day. No AC in the summer? No problem — it won’t heat up your house like the stove does if it’s on for several hours.
Oh, and this tastes wonderful! The beauty of the recipe is that you can adapt it to your preferences. If you hate green beans, sub in a package of peas instead. Flavor it with thyme instead of rosemary, or oregano — or a mixture of all three.
Beef stew is your stew. In all of the seasons.
Wins all around.
Slow Cooker Beef Stew
- 1 1/2 lbs. beef stewing meat, cubed
- 2 (10 oz) pkgs frozen veggies (I used carrots and green beans)
- 3 Russet or Idaho potatoes, peeled and cubed
- 1 large onion, chopped
- 1 (15 oz) can diced tomatoes, with liquid (or stewed)
- 1 (8 oz) can tomato sauce
- 1 tsp dried herbs (such as thyme, rosemary, or oregano — or a mix)
- 2 tbsp Worcestershire sauce
- salt and pepper to taste
- Mix the meat, frozen vegetables, onion, and potatoes in the slow cooker.
- Combine the tomatoes, tomato sauce, herbs, Worcestershire sauce, and salt and pepper in a separate bowl. Pour evenly over the meat and veggies. Stir gently to combine.
- Cover and cook on LOW for 6 – 8 hours.
- Serve by itself, over noodles/rice, and/or with a slice of hearty bread.
My Two Cents
This makes quite a bit of delicious, mouth-watering stew. Mine thickened up perfectly after a day in the slow cooker, but if for some reason yours is still fairly liquidy at the end of the day, just thicken it up with a few tablespoons of cornstarch or flour.
I’m really partial to this recipe, mainly because of its dump and go method. I see so many slow cooker beef stew recipes where you need to brown the meat and cook the onions before adding them to the slow cooker. I hate these kind of recipes. I’m not that picky. I’m not serving this to James Beard. I’m a normal, average Betty Jane who hates 5 extra steps, especially if you’re utilizing your easy, fix-it-and-forget-it slow cooker! Also, shoot me, but I can’t taste that much of a difference between meat that has been browned before putting it in a slow cooker and meat you just throw in there. We’ll blame it on my allergies, okay?
Enjoy, my friends