Slow Cooked Beef Stew Recipe

Name: Slow Cooked Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pints water; 3 carrots, cut into chunks; 3 cups mushrooms, halved or quartered; 1/2 rutabaga, peeled and cut into small chunks; 1 1/2 pounds cubed beef stew meat; 2 tablespoons vegetable oil, or more if needed; 3/4 cup all-purpose flour; 2 teaspoons dried parsley; 2 teaspoons dried thyme; 3 cubes beef bouillon, crumbled; 5 grinds freshly ground black pepper; 1 teaspoon yeast extract spread (such as Marmite(R)); 2 teaspoons tomato paste (optional); 2 dashes Worcestershire sauce

Servings: persons

2 pints water
3 carrots, cut into chunks
3 cups mushrooms, halved or quartered
1/2 rutabaga, peeled and cut into small chunks
1 1/2 pounds cubed beef stew meat
2 tablespoons vegetable oil, or more if needed
3/4 cup all-purpose flour
2 teaspoons dried parsley
2 teaspoons dried thyme
3 cubes beef bouillon, crumbled
5 grinds freshly ground black pepper
1 teaspoon yeast extract spread (such as Marmite(R))
2 teaspoons tomato paste (optional)
2 dashes Worcestershire sauce

1
Put the kettle on so that you have boiled water ready. Combine carrots, mushrooms, and rutabaga in a slow cooker.
2
Combine beef and vegetable oil in a large bowl. Turn beef in the oil until well coated using a wooden spoon or your hands.
3
Mix together flour, parsley, thyme, beef bouillon cubes, and pepper in a second large bowl. Add beef, reserving oil for later use, and coat with the seasoned flour.
4
Heat reserved oil to a large skillet or wok and heat over medium-low heat. Add beef, shaking off excess flour and reserving for later. Add yeast extract spread, tomato paste, Worcestershire sauce, and more oil if meet sticks to the pan. Cook until beef is no longer pink in the center, 5 to 10 minutes.
5
Sprinkle reserved flour over vegetables in the slow cooker. Pour boiling water onto vegetables a little at a time and stir to mix in the flour. Add beef with cooking juices.
6
Cook on Low until meat is tender and flavors are well combined, 8 to 10 hours.

913

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 pints water, 3 carrots, cut into chunks, 3 cups mushrooms, halved or quartered, 1/2 rutabaga, peeled and cut into small chunks, and more.

Yes, Slow Cooked 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.

That's it — enjoy your meal!

Slow Cooked Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions