Make-Ahead Slow Cooker Beef Stew

Make-Ahead Slow Cooker Beef Stew

49 Reviews 6 Pics
  • Prep

    30 m
  • Cook

    4 h
  • Ready In

    4 h 30 m
BusySpoons
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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.

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Reviews (49)

Rate This Recipe
WannaBGoodCook
46

WannaBGoodCook

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
36

julis82

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
33

Rx 2 RV

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!

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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