All-American Beef Stew

All-American Beef Stew

Homemade beef stew, conveniently made in the slow cooker, makes for a warm and hearty weekday dinner.

25 min. prep time
6 servings
858 Ratings


1 pound beef stew meat, cut into 1-inch cubes
2 cups vegetable juice cocktail
1 (14 1/2-ounce) can beef broth
2 medium (1 cup) carrots, peeled, sliced 1-inch
1 medium (1 cup) potato, peeled, cubed
1 medium (1/2 cup) onion, cut into 1-inch pieces
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram leaves
1 bay leaf
1 1/2 cups frozen peas
1/2 cup water
3 tablespoons all-purpose flour
2 tablespoons red wine or beef broth


Melt butter in 10-inch skillet until sizzling; add meat. Cook over medium-high heat, stirring occasionally, 5-7 minutes or until browned.

Place meat into 4-quart slow cooker. Stir in all remaining ingredients except peas, water, flour and wine.

Cover; cook on Low heat setting 8-9 hours, or High heat setting 5-6 hours or until beef is tender. Uncover; remove bay leaf. Stir in peas.

Stir together water, flour and wine in small bowl until smooth. Slowly stir flour mixture into beef mixture, stirring constantly. Cook on High heat setting, stirring occasionally, 8-10 minutes or until thickened.

Recipe Tip

Add more flour if a thicker stew is desired.

Nutrition Facts (1 serving)

Calories: 350

Fat: 18g

Cholesterol: 80mg

Sodium: 910mg

Carbohydrates: 20g

Dietary Fiber: 3g

Protein: 25g

Recipe #9710©1997Land O'Lakes, Inc.

Recipe Comments & Reviews

It is easy to put together. It's good to eat. The only change I would have made is to add 1 more carrot, potato, and onion. All I had to add to the supper to make it complete was some baking powder biscuits and a salad. I will definitely be making this again. .
I have made this stew many time it is delicious I double the recipe because it is great!
I replaced the peas with half a pound of mushrooms added to the slow cooker at the same time as the meat. I also mixed half a cup of pinot noir with the flour instead of water, and served it over buttered egg noodles. Big hit, great recipe.
Our family heritage recipe for the last 50 years! Great!The old recipe included bisquick drop dumplings mixed with marjoram and dropped on the cooking beef stew to plump up into dumplings!!! Oh! So! Good!
I have had the pleasure of making this stew every other week in the winter for my family for the past four years! They love it, it's so easy to make, and I am always complimented on it.
This is a very yummy stew. I used 1/2 cup of
red wine and four as well, and it was perfect!
This is very easy and great stew! I can put this together in 15 minutes and be out the door in the morning.
I don't add water to the flour and use 1/2 cup of red wine instead...adds a lot more flavor.
Super easy to make and it is delicious. An old time favorite - great with fresh bread out of the oven!

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