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  • Beef Stew

    6 votes
    Beef Stew
    Prep: 10 min Cook: 8 hours Servings: 6
    by Nancy Miyasaki
    193 recipes
    >
    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!

    Ingredients

    • 2 pounds beef stew meat
    • 2 tablespoons vegetable oil
    • 1 cup water, 1 bottle Guinness (or other stout beer)
    • 1 tablespoon Worcestershire sauce
    • 1 clove garlic, peeled
    • 1 or 2 bay leaves
    • 1 medium onion, sliced
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1/2 teaspoon pepper
    • 1/2 teaspoon paprika
    • Dash ground allspice or ground cloves
    • 3 large carrots, sliced
    • 3 ribs celery, chopped
    • 2 potatoes, cut into 1 inch cubes
    • 3 turnips, cut into 1 inch cubes
    • 2 tablespoons cornstarch

    Directions

    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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    Reviews

    • IVORY GEE
      IVORY GEE
      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!

      Comments

      • ShaleeDP
        ShaleeDP
        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
          Jason Freund
          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
            Nancy Miyasaki
            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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