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Grandma's Slow Cooker Beef Stew

This recipe for my Grandma's Slow Cooker Beef Stew will be awesome on the cold days ahead. This recipe is exactly the way my grandmother used to make it. Total comfort. Sometimes we add other vegetables as well, including mushrooms, and this stew is delicious every time!

Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 4
Calories: 434 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 pounds stewing beef
  • 1 medium onion
  • 3 stalks celery
  • 5 carrots
  • 5 medium potatoes
  • 3 tablespoons flour
  • 6 tablespoons butter
  • 4 tablespoons oil
  • 1 carton beef broth
  • 2 tablespoons Worcestershire sauce 
  • 2 tablespoons parsley flakes
  • 2 tablespoons thyme leaves
  • salt
  • pepper

Instructions

    Cup of Yum
  1. Trim the excess fat from the meat and cut the meat into one-inch chunks or cubes. Slice and chop your celery, onion, carrots and potatoes into bite sized pieces. Place vegetables into cold water until ready to use.
  2. In a large skillet heat 2 tablespoons oil and ¼ cup butter together.
  3. Place your flour on in a medium sized bowl and sprinkle with salt and pepper.
  4. Place chunks of meat into the bowl and toss to coat each piece with flour.
  5. Add the coated meat to the hot skillet to brown.
  6. Brown your meat in batches. Transfer browned meat to your slow cooker.
  7. Add remaining butter and oil to your skillet over medium heat.
  8. Add the onions, celery and carrots. Saute until tender and place on top of the meat in the slow cooker.
  9. Drain the water off of your prepared potatoes and add them to the slow cooker.
  10. Add any remaining flour in the bowl to the juices in the skillet and whisk until combined.
  11. Add the beef broth to the skillet and the scrape sides and bottom to loosen the bits.
  12. Add the Worcestershire sauce to the skillet and simmer skillet mixture for a few minutes.
  13. Pour skillet contents on top of all the ingredients in the slow cooker.
  14. Stir all of the ingredients together in your slow cooker so all of the meat and vegetables are coated.
  15. Sprinkle with parsley flakes and thyme.
  16. Cover and cook on high for 1 hour and then turn down to low and cook for an additional 5 to 6 hours.
  17. Your other option is to just cook on low for 7 to 8 hours.
  18. If the gravy is not thick enough when the stew has finished cooking you can thicken it with flour paste which is equal amounts of flour and butter.
  19. Stir in small amounts of the thickener until the gravy is thick enough and then simmer for a few minutes.
  20. Check the stew to determine if salt and pepper is needed. Serve and enjoy!

Nutrition Information

Calories 434kcal (22%) Carbohydrates 12g (4%) Protein 51g (102%) Fat 19g (29%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 168mg (56%) Sodium 284mg (12%) Potassium 1039mg (30%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 723IU (14%) Vitamin C 27mg (30%) Calcium 46mg (5%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 434

% Daily Value*

Calories 434kcal 22%
Carbohydrates 12g 4%
Protein 51g 102%
Fat 19g 29%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 168mg 56%
Sodium 284mg 12%
Potassium 1039mg 22%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 723IU 14%
Vitamin C 27mg 30%
Calcium 46mg 5%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.