Beef Stew II

Beef Stew II

130
CORWYNN DARKHOLME 242

"This stew is a meal unto itself, very hearty and flavorful. This recipe calls for various spices, you may have some of your own favorites to throw in."

Ingredients

5 h 25 m {{adjustedServings}} servings 375 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 449 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Dredge beef cubes in flour until evenly coated.
  2. Melt butter in a skillet, and cook coated beef cubes until evenly browned.
  3. Transfer beef to slow cooker and add onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice and Worcestershire sauce. Pour in water and stir.
  4. Cover and cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours. Serve hot!!

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

130
  1. 172 Ratings

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Delicious. Some minor changes to suit my personal tastes: One can beef broth, almost one can burgundy wine, the rest of the can, water. Rather than slicing, I chopped the carrots and celery in ...

This is the best stew I've ever made. I added cubed potatoes in the beginning, to make it bigger. To thicken, I took the cover off the slow cooker for the last 30 minutes of cooking on high. ...

My good friend is a wonderful cook and caterer. Her husband said that this was the best beef stew he has ever had which is quite a compliment. Tweeked it a little by chopping up everything in sm...