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6 votes | 11199 views

The beef stew is a very good traditional beef stew. If you are craving the beef stew your grandmother used to make, then this will definitely hit the spot Classic comfort food for a cold day!

Prep time:
Cook time:
Servings: 6-8


Cost per serving $1.75 view details


  1. In a saute pan, heat the oil until hot then brown the meat. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, allspice, and meat into a large slow cooker. Cover and cook on high for 4 hours.
  2. Add carrots, celery, potatoes and turnip. Reduce heat to low, cover, and cook another 4 hours.
  3. Optional (depending on how thick you like your stew): To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 372g
Recipe makes 6 servings
Calories 277  
Calories from Fat 118 43%
Total Fat 13.15g 16%
Saturated Fat 4.01g 16%
Trans Fat 0.12g  
Cholesterol 24mg 8%
Sodium 1121mg 47%
Potassium 777mg 22%
Total Carbs 32.02g 9%
Dietary Fiber 5.3g 18%
Sugars 7.3g 5%
Protein 9.45g 15%
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    This recipe is pretty good, only I made a few changes to it. First off, I didnt have stew meat so I cut up the fajita meat i had in the freezer into cubes. I also, didnt have paprika or bay leaves either so I used oregano instead, and instead of worchestershire sauce I used A1 steak sauce, then I also replaced the veggies in this recipe with veggies I bought from the frozen section in the grocery store; half a bag of stir fry bell peppers, and half a bag of stir fry veggies that had broccoli, water chestnuts, carrots, and mushrooms.I only used the saute pan to brown my meat then I put it in a crock pot for 4 hours on high and then added the veggies for the remaining 4 hours on low. Put it over rice and it is PERFECTO!
    I've cooked/tasted this recipe!


    • ShaleeDP
      February 15, 2013
      I always liked beefstews. I try to make a twist of it every now and then. This would be nice to try too.
      • Jason Freund
        January 8, 2011
        Step 1 says to cook on high for 4 hours? Wouldn't that cause the liquid to evaporate and the meat to boil and harden? I would expect that with 8 hours of slow cooking, we should use a low simmer all the way. Can you confirm it?
        1 reply
        • Nancy Miyasaki
          January 11, 2011
          I always start my slow cooker on high and then depending on how much time I have to cook, I may turn it down to low. I understand there is a lot of variation in how hot slow cookers cook so use your judgment with your slow cooker. I've never had a problem with too much of the liquid evaporating when slow cooking.

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