Beef Stew

Name: Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 lbs beef chuck, cubed; 1 teaspoon Worcestershire sauce; 14-½ cup flour; 1 ½ teaspoons salt; ½ teaspoon pepper; 1 teaspoon paprika; 1 ½ cups beef broth; 12 garlic clove, minced; 1 bay leaf; 4 carrots, sliced; 2 onions, chopped; 3 potatoes, diced

Eats Now Editorial Team · Soups & Stews

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Beef Stew – a delicious recipe with beef chuck, Worcestershire sauce, flour, salt, pepper, paprika. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 lbs beef chuck, cubed
1 teaspoon Worcestershire sauce
14-½ cup flour
1 ½ teaspoons salt
½ teaspoon pepper
1 teaspoon paprika
1 ½ cups beef broth
12 garlic clove, minced
1 bay leaf
4 carrots, sliced
2 onions, chopped
3 potatoes, diced

1
Place meat in a slow cooker.
2
Combine flour, salt, pepper, and paprika.
3
Stir into meat until coated thoroughly.
4
Add remaining ingredients.
5
Mix well.
6
Cover and cook on LOW 10-12 hours.
7
Stir before serving.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs beef chuck, cubed, 1 teaspoon Worcestershire sauce, 14-½ cup flour, 1 ½ teaspoons salt, and more.

Yes, Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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