• Slow Cooked Beefy Stew

    2 votes
    Slow Cooked Beefy Stew
    Prep: 15 min Cook: 90 min Servings: 1
    by ShaleeDP
    1124 recipes
    This is my version of slow cooked beef stew. I like it this way, slowly cooked brings the delicious taste and the tender meat out of the beef.


    • 1 lb. beef eye round roast, cut into 1-inch pieces
    • 2 Tbsp. all-purpose flour
    • 2 Tbsp. vegetable oil
    • 2 medium onions, chopped
    • 2 cloves garlic, finely chopped
    • 1 tub Beef stock
    • 2 cups water
    • 2 tsp. Worcestershire sauce
    • 4 cups baby potatoes, halved
    • 3 carrots, sliced
    • 1/2 cup fresh peas


    1. Toss beef with flour; set aside.
    2. Heat oil in large saucepan over medium heat and brown beef.
    3. Remove beef from saucepot; set aside.
    4. Stir onions and garlic into same saucepot and cook, stirring frequently, until onions are tender, about 4 minutes.
    5. Stir in Beef stock, water, Worcestershire sauce and beef.
    6. Bring to a boil over high heat, stirring until Stock is well dissolved.
    7. Reduce heat to low and simmer covered, stirring occasionally, 40 minutes or until beef is almost tender.
    8. Stir in potatoes and carrots and peas.
    9. Let it simmer an additional 30 minutes or until beef and vegetables are tender.
    10. Expect that the sauce will be very thick.

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