Beef Stew II

Beef Stew II

129 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    5 h 10 m
  • Ready In

    5 h 25 m

“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.”

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Adjust Servings

Original recipe yields 8 servings



  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!!

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Reviews (129)

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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 bigger chunks so they won't disintegrate in the crockpot and also added 2 big potatoes in 1" cubes. To make up for extra carrots and the potatoes which weren't in the original recipe, I added 1 T soy sauce and additional 1 t worcestershire sauce and more black pepper. I also used only 1/4 of an onion cut in big 2 inch pieces so it wouldn't turn to mush. In the last half hour I added pearl onions. For spices, I followed the recipe and then added sprinkles of cumin, savory, rosemary and parsley. 8-9 hours in the crockpot was just right for 2 lbs meat. It really was a hearty, flavorful meal. P.S. My husband thought this dish was okay. He's not into large chunks of beef in a dish.



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. Served with french bread it was a very hearty meal. Even my finicky kids and husband loved it. Will definitely make this again.



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 small cubes, addded 2 potatoes,a little cumin, rosemary and parsley, can of diced tomatoes, 1 T. soy, das of hot sauce, frozen peas, didn't have burgandy so used cooking cherry and added frozen peas at the end. Also used half beef broth as the liquid and a pack of onion soup mix.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Slow Cooker Beef Stew by McCormick(R)


next recipe:

Slow Cooker Beef Stew I