Slow Cooker Beef Stew
Ready when you are, this savoury slow cooker beef stew recipe is full of flavour and so easy to make in the crock pot.
Directions
- Combine vegetables in 4½ qt (4.3 L) slow cooker. Add bay leaves.
- Place stewing beef, flour and pepper into a sealable plastic bag and toss to coat beef.
- Brown beef well on all sides in heated oil over medium-high heat in large non-stick skillet. Place beef on top of vegetables in slow cooker.
- Add broth, Worcestershire sauce, thyme and garlic to skillet and combine well with pan drippings. Pour mixture over beef and vegetables.
- Cook, covered, on HIGH setting for 4 hours* or until the beef reaches internal temperature of 165°F (74°C) and is fork-tender. Discard bay leaves before serving.
Recipe Tips
- Resist the temptation to take the slow cooker lid off to check the stew. Heat and steam will escape, interrupting the way that the meat and vegetables cook and lengthening the time until the stew is ready.
- * Or on LOW setting for 7 to 8 hours.
- While this great recipe can be made year round, it's a great cold weather recipe!
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
This Product Can Be Substituted With
Campbell’s® Concentrated Beef Broth
Simply add less water for more flavour. ½ cup Concentrated Broth + 1 ½ cups water = 2 cups reconstituted broth
Product Information
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Reviews
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Rating by Suzanne
This rating was left without a review.
Suzanne B. | March 8, 2016
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Slow cooking Grannies
Love this recipe, husband came home all I heard was "this house smell awesome"! Made my day! Plus have to agree with him it was best stew I ever made! Thanks Campbell's! 💕
Barbie S. | February 26, 2018
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Old Pilot
Made this many times - DELISH. Easy enough for a 75 plus to make unaided!
David W. | October 1, 2020
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Great for 4
Very good will make it again for sure . really not servings for 8. I didn't use flour, just Brown all sides . Otherwise followed the instructions.
Leo L. | February 18, 2018
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Rating by Heather
This rating was left without a review.
Heather B. | March 5, 2016
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