Simple Beef Stew
This simple beef stew is all about the basics...no frills, no fancy ingredients...this is a slow cooker beef stew recipe for those who want to keep it simple.
Cooking MethodSlow Cooker
Ingredients
- 4 pounds beef round or chuck steak, cut into cubes
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 3 carrots, split lengthwise and cut in half
- 2 stalks celery, chopped
- 6 small white onions, chopped
- 8 small new potatoes, peeled
- 1 can (about 4 ounces) sliced mushrooms, drained
- 1 10-ounce package of frozen vegetables, thawed
- 1 can (about 10.5 ounces) condensed beef broth
- 1/2 cup dry red wine or water
- 2 teaspoons brown sugar
- 2 teaspoons browning and seasoning sauce
- 1 can (about 14.5 ounces) tomato wedges, drained
- 1/4 cup all-purpose flour
- 1/4 cup water
Instructions
- If beef is extra lean, thoroughly wipe cubed beef on absorbent paper towels to dry. If meat contains fat, quickly brown in large skillet to sear and remove fat; drain well.
- Place beef cubes in slow cooker. Combine flour with the salt and pepper; toss with beef to coat thoroughly.
- Add carrots, celery, onions, potatoes, mushrooms, mixed vegetables, beef broth, red wine, brown sugar, and browning and seasoning sauce to slow cooker and mix well. Add drained tomatoes and stir well.
- Cover and cook on low setting for 10 to 14 hours, or on high setting for 4 to 5 1/2 hours.
- To thicken liquid, make a smooth paste of flour and water and stir paste into slow cooker. Cover and cook until thickened.
