Search thousands of recipes reviewed by home cooks like you.

Make-Ahead Slow Cooker Beef Stew

Make-Ahead Slow Cooker Beef Stew

  • Prep

    30 m
  • Cook

    4 h
  • Ready In

    4 h 30 m
BusySpoons

BusySpoons

Served with fresh bread and a salad, this hearty beef stew is a family favorite. It can be made fresh, browning the meat then tossing all the ingredients together in the slow cooker, or it can be prepared ahead of time for freezing and quick assembly for a quick crock pot meal when you need it! I like to make fresh stew, but double the ingredients and freeze the second portion for a quick dose of comfort food mid-week.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1149 mg
  • 46%

Based on a 2,000 calorie diet

Directions

  1. Combine the flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add the beef, and seal the bag. Shake the bag thoroughly to coat the beef with seasoned flour.
  2. Heat the olive oil in a large skillet over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot skillet with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease.
  3. Place the beef mixture into a slow cooker. Place the potatoes, carrots, celery, garlic, Marsala wine, and Worcestershire sauce into the cooker with the beef mixture. Pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and 1 more teaspoon of smoked paprika. Cook on High for 4 to 6 hours, or on Low for 10 to 12 hours. Season to taste with salt and black pepper.
  4. For a thicker stew, combine cornstarch and water in a small bowl. Gradually stir the mixture into the stew until thickened.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

WannaBGoodCook
50

WannaBGoodCook

11/11/2010

This was so good! My search for a great beef stew is finally over. My husband raved about it while he was eating it, mentioned it again later that night, and then raved again when we had leftovers the next night. I cooked the beef stew on low overnight and had my husband shut it off when he got up so it would cool enough for me to put it in the refrigerator before I left for work. It was so good I couldn't stop taking bites. That night, I let it simmer on the stove for about an hour while I made some corn bread to go with it and I had all I could do not to take a bowl. But I convinced myself to wait until I thickened it and it was so worth it. I made no changes to the recipe other than not putting in the mushrooms (my husband hates them) and I used regular paprika and diced tomatoes since that is what I had. I had never put tomatoes in a beef stew but I really think it added something. Thanks for sharing.

julis82
38

julis82

9/21/2010

I really liked this. I changed a little bit but overall was the same recipe. I didn't have marsala so i used dry white wine and i used regular paprika. The flavor is great, i will make that again.

Rx 2 RV
36

Rx 2 RV

11/29/2010

Outstanding! I made minor changes: omitted the wine since I didn't have any and the mushrooms because I don't like them in stew, increased carrots, celery, potatoes by about 50%. This is now THE stew recipe at my house!

Similar recipes