Since this recipe for beef stew simmers for hours, we recommend tough cuts of meat—such as chuck steak or chuck roast or a bottom round roast. These tough cuts get perfectly tender during slow cooking. You can purchase precut beef stew meat or buy a larger piece of meat and cut it into bite-size pieces yourself, trimming away any large pieces of fat.
Use the slow cooker directions when time is short. Slow cooker beef stew is a weeknight win—simply prep the ingredients ahead of time and cook on low for 10 to 12 hours. If you're in a rush, you can also cook beef stew in the slow cooker on high for 5 to 6 hours.
We've found that this easy beef stew recipe actually tastes better the next day (the flavors develop as it chills). For proper storage, cool the beef stew quickly after cooking by placing the pot in a sink filled with ice water. Ladle the cooled stew into a large bowl or individual containers. Cover and store in the fridge for up to three days. To freeze beef stew, divide the cooled dish among shallower freezer-safe containers. Leave 1 inch of space between the top of the stew and the lid so it has room to expand. Freeze for up to three months.
Ingredients
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2 tablespoon all-purpose flour
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12 ounce beef stew meat, cut into 3/4-inch cubes
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2 tablespoon cooking oil
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3 cup vegetable juice
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1 cup water
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1 medium onion, cut into thin wedges
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1 tablespoon Worcesershire sauce
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1 ½ teaspoon instant beef bouillon granules
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1 teaspoon dried oregano, crushed
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½ teaspoon dried marjoram, crushed
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¼ teaspoon black pepper
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1 bay leaf
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3 cup cubed potato (about 3 medium)
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1 ½ cup frozen cut green beans
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1 cup frozen whole kernel corn
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1 cup sliced carrot (2 medium)
Directions
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Place the flour in a resealable plastic bag. Add the beef stew meat cubes, a few at a time, shaking to coat completely.
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In a large saucepan or Dutch oven, brown the meat in hot oil; drain any excess fat.
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Stir in the vegetable juice, water, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Bring the mixture to boiling and reduce the heat. Simmer, covered, for 1 to 1 1/4 hours or until the meat is nearly tender.
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Stir in the potato, green beans, corn, and carrots. Return to boiling and reduce the heat. Simmer, covered, for about 30 minutes more or until the meat and vegetables are tender.
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Discard the bay leaf. This beef stew recipe makes 5 servings (about 7 cups).
Slow Cooker Directions: You can make our best beef stew recipe in the slow cooker! Prepare and brown the stew meat as above. In a 3 1/2- or 4-quart slow cooker, layer meat, onion, potatoes, green beans, corn, and carrots. Decrease the vegetable juice to 2 cups. Combine the vegetable juice, water, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Pour over the meat and vegetables in the slow cooker. Cover and cook on the low-heat setting for 10 to 12 hours or on the high-heat setting for 5 to 6 hours or until the meat and vegetables are tender.
Nutrition Facts (per serving)
| 331 | Calories |
| 13g | Fat |
| 36g | Carbs |
| 18g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 331 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 4g | 20% |
| Cholesterol 43mg | 14% |
| Sodium 744mg | 32% |
| Total Carbohydrate 36g | 13% |
| Total Sugars 8g | |
| Protein 18g | 36% |
| Vitamin C 57.3mg | 64% |
| Calcium 60.6mg | 5% |
| Iron 3.8mg | 21% |
| Potassium 1107mg | 24% |
| Folate, total 52.4mcg | |
| Vitamin B-12 1.6mcg | |
| Vitamin B-6 0.6mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
