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Beef Stew Slow Cooker

Who doesn’t enjoy a bowl of hearty, flavorful beef stew? It is a classic Autumn and Winter comfort food. I’ve worked on slight variations of this recipe for years, and this version is, without a doubt, the best.
Each ingredient in this recipe complements the others, and their proportions are just right; none overpowers the others.


  • 2 1/2 lbs. Stew beef; 2″ cubes
  • 8 Carrots 1 (cut diagonally in 2 “pieces)
  • 3 medium Idaho potatoes; chunked
  • 2 large Onions; (use Spanish or Vidalia onion for great taste)
  • 1 can Italian stewed tomatoes
  • 1 Tomatoes; (14-1/2 oz can)
  • 2 TB Flour
  • 1 Seasoned pepper; to taste
  • 1/4 ts Thyme
  • 1/4 ts Basil
  • 1/4 ts Oregano
  • 1 TB Worcestershire sauce


  1. Place half of veggies in the pot, add beef cubes.
  2. Mix flour, pepper and spices and sprinkle over beef. Add rest of veggies and top with the stewed tomatoes and their juice.
  3. Sprinkle with Worcestershire sauce.
  4. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done.
  5. Serve with large macaroni cooked separately.

Yield: 4 Servings Leftovers can be refrigerated all in the same pot and reheat in bowls in the microwave at 50% power.

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