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If you’ve been looking for the best beef stew recipe, try this Slow Cooker Beef Stew packed with potatoes and carrots. Delicious served over homemade biscuits!
Have you ever heard of Dinty Moore beef stew? It was a simple beef, tomato and carrot soup that we often had served over biscuits. I loved it. But as an adult, I 1.) never buy Dinty Moore anymore and 2.) had never thought to make beef stew from scratch.
So today I share with you the recipe we’ve worked on this fall, a classic, easy beef stew full of potatoes, carrots and most importantly, roast beef. I wanted to prepare this in the slow cooker since I like my beef fork-tender. I’m thrilled to say that this easy beef stew was a HUGE hit with the family. It will be on my dinner table a few times each month this from now on.
Everyone puts different ingredients into their beef stew, but I like to keep my stew basic so that everyone in the family loves it. Lots of beef, potatoes and carrots. A few onions and lots of seasoning. Feel free to add in mushrooms, celery or peas. I figure the more veggies you can sneak in, the better!
To help with thickening, I coated the raw beef stew meat with flour, garlic and onion powders and pepper. Put it in a baggie or bowl and shake or stir to ensure all of the beef is covered. Heat a skillet with a few tablespoons of oil over medium heat. Once the oil is hot, you’ll sear the meat in the hot oil. This helps to lock in the beef flavor and makes your stew oh so good!
From there, you throw everything into the slow cooker and cook away!
I like to cook beef stew low and slow. Low heat for 7-8 hours. Sometimes I set the slow cooker to high for an hour, and then lower the temperature for the remainder of time. You’ll want to be sure the potatoes are soft and the meat is tender.
If you choose to cook on high heat, I’d say it would take 5-6 hours to be cooked through.
The exact amount to thicken your beef stew depends on your personal preference. I prefer to serve my stew over homemade biscuits, so I like it to be about as thick as gravy as opposed to soup consistency. Make a slurry of cornstarch and water, whisking until it is smooth. Then slowly drizzle the mixture into the slow cooker. Mix it in and cook for an additional 30 minutes. The cornstarch will thicken in the heat. Don’t be tempted to just add in cornstarch without dissolving it in water or you’ll end up with lumps!
Turned out very good, thank you!! Had ours over biscuits.
OMG This recipe sounds so good. Will be trying it soon.
I noticed you use A1 in your recipes, I am going to try that in mine because we love Worcestershire in many of our recipes, great compliment to the taste. Just an idea, I love the diced tomatoes in a lot of recipes too, love the texture, try a can in your next pot of stew. Fabulous recipe site!!!!