Slow cooker beef stew is one of my absolute favorite meals from childhood. Just thinking about it makes me smile (and hungry!). The mix of beef and vegetables just hits the spot, especially on a cold day.
I've mentioned this before, but honestly, I'd like to sing it from the mountaintops - I LOVE my slow cooker! If you don't have one, you need one. There's a reason that the Crock Pot is my go-to gifts for newlyweds and my adult girlfriends - it's a lifesaver. When I was a kid, I'd come home from school and I'd open the door to the most amazing smells coming from my mom's slow cooker. She'd fire it up before she left for work so that we'd have a hot, hearty meal for dinner. One of my favorites was always her slow cooker beef stew. During the brutal Connecticut winters, this stew would warm the soul.
Besides being easy to make, this recipe is also a crowd pleaser. Everyone in our family enjoys this slow-cooked beef dish with all of the vegetables tucked in with it. When I was a kid we'd serve this stew with a loaf of crusty bread and it was a true feast. Nowadays I try to make more gluten-free meals so we skip the bread and use a little rice flour instead of traditional wheat flour for thickening. I think it actually turns out better when prepared gluten-free.
Here's the recipe for my mama's Slow Cooker Beef Stew
Slow Cooker Beef Stew
- 2 lbs of stew beef or use leftover sirloin tips, too
- 1 to 1 ½ cups of sliced carrots
- 2-3 stalks of celery sliced or chopped
- 1 medium white or yellow onion chopped or sliced to preference
- 1 16 oz. package of fresh or frozen string beans
- 1 32 oz box of low sodium beef broth
- 2 lbs of small red potatoes quartered or halved
- gluten free or regular flour as preferred
In a large skillet, add some canola or vegetable oil and heat on medium.
Place the flour in a large zipper plastic bag, enough to coat all the meat.
Place the meat in the bag after trimming excess fat, and shake or roll to coat the meat on all sides.
Add the meat to the skillet and brown on all sides.
When the meat is browned, add about a cup of the beef broth to the skillet and the juices will thicken.
Pour all the meat into a large slo-cooker, add the carrots, potatoes, celery, onion, and the remaining beef broth, and stir. You can add a bit more water or broth if you prefer, mixed with a little flour.
Lay the string beans on the top, season as you wish with salt, pepper, and dried or fresh parsley and cover the slo-cooker.
Set on HIGH for 5-6 hours, or LOW for 8-10 hrs.
Serve with crusty bread if desired.
If you need more dinner ideas, here are a few recipes to try: