Beef Stew

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Beef Stew

Prep 30 m

Cook 7 m

Ready In 37 m

10 Servings

617 Calories


"My son calls this very-hearty beef stew 'world famous!' You will need a large slow cooker."

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  1. 3 pounds cubed beef stew meat

  2. 1/4 cup all-purpose flour

  3. 1/2 teaspoon salt

  4. 3 tablespoons olive oil

  5. 3 tablespoons Worcestershire sauce

  6. 1 pound carrots, peeled and cut into 2-inch pieces

  7. 4 large potatoes, cubed

  8. 1 tablespoon dried parsley

  9. 1 1/2 teaspoons ground black pepper

  10. 2 cups boiling water

  11. 2 (1 ounce) envelopes onion soup mix

  12. 3 tablespoons butter

  13. 3 large onions, quartered

  14. 2 tablespoons minced garlic

  15. 1/2 cup burgundy wine

  16. 2 (6 ounce) packages fresh button mushrooms, halved

  17. 1/4 cup warm water

  18. 3 tablespoons cornstarch


  1. Toss the beef, flour, and salt in a sealable bag until the beef is coated.

  2. Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker.

  3. Combine the boiling water and soup mix in a small bowl; add to slow cooker.

  4. Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker.

  5. Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.

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