Slow Cooker Friday

beef_stewA snowy morning on the East Coast begs for a warm simmering stew.  Earlier this week I set out to find a beef stew recipe that I could make in the slow cooker before work.  There is nothing better than a GOOD slow cooker recipe, but I do think they are hard to find.  I have a handful of slow cooker recipe books, and I feel that most of the recipes I have prepared have been just so so.

I decided to turn to the internet, and the first Beef Stew recipe that turned up had literally over 1,000 very positive (many times raving) comments, and it looked easy.  So I gave it a try.  It wasn’t too much effort to assemble before work this past Wednesday morning, and when I got home just before 7:00, the kitchen smelled wonderful, and I was able to eek out one serving of beef stew from the bottom of the pot.  Obviously, this dinner had been a success with my kids.

So I thought I would share it.  I have included modifications from one reader (which she took from a compilation of other readers), which I did follow for the most part.  However, I believe the reviewers overall conclusion was that following the beef stew recipe as originally written yielded very good results, and it’s a tad easier since you don’t go through the process of browning the meat first.

Anyhow, following is the recipe as is, followed by suggested modifications.  Either way, I’m sure you’ll enjoy.  Serving over egg noodles or with warm crusty bread is highly recommended!

Slow Cooker Beef Stew

2 pounds beef stew meat, cut into 1 inch cubes

1/4 cup all purpose flour

1/2 tsp salt

1/2 tsp pepper

1 clove garlic, minced

1 bay leaf

1 tsp paprika

1 tsp Worcestershire sauce

1 onion chopped

1.5 cups beef broth

3 potatoes, diced

4 carrots, sliced

1 stalk celery, chopped

1.  Place meat in slow cooker.  In a small bowl mix together the flour, salt, and pepper.  Pour over meat, and stir to coat meat with flour mixture.  Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots and celery.

2.  Cover, and cook on Low setting for 10-12 hours or on High setting for 4 to 6 hours.

THAT’S IT!  How simple is that?  Now for the modifications if you so choose:


1.  Increase flour to 1/3 cup and substitute seasoned salt for regular salt. Put flour mixture into gallon sized, zippered bag.  Shake beef in bag to coat.  Saute coated beef in 1-2 tablespoons olive oil until browned.  Add chopped onion to beef to saute and soften.  Transfer to slow cooker.

2.  Mix beef broth with 1 tablespoon Worcestershire and 1/2 cup red wine.  Pour into hot skillet to deglaze, then pour over beef and onions in cooker.

3.  Add remaining ingredients with these additions:  Increase garlic to 2 cloves minced, 2 bay leaves; add 1 packet McCormick’s Beef Stew Seasoning (the Beef Stew Seasoning was the only thing I didn’t do, since I didn’t have it on hand.  It probably would have added nice flavor, but also a lot of salt).

Anyone who has a slow cooker recipe that you would like to share, it would be most welcome!  There’s nothing better than walking in the door at the end of the day knowing that dinner is already.

Enjoy the weekend!



  • Stacy Says:
    1-7-2011 09:10:05

    Thanks for sharing the recipe. I have a few crock pot recipes that you might like and hopefully I’ll remember to bring them Monday night for you.

  • Anne Says:
    1-7-2011 11:07:07


    I figured you might! I would love them. Thanks!

  • Maya Says:
    1-10-2011 08:55:09

    Thanks for this recipe! I made it on Saturday and my two boys and husband devoured it. It was a cinch to make and perfect for a cold, windy weekend.

    I have two very easy, but delicious slow cooker recipes as well which I’ll try to bring in this week.


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