All-American Beef Stew

All-American Beef Stew
8 Reviews
Homemade beef stew, conveniently made in the slow cooker, makes for a warm and hearty weekday dinner.
25 min
Prep Time
Total Time
6 servings


1 tablespoon
Land O Lakes® Butter
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 small (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
bay leaf
1 1/2 cups
frozen peas
1/2 cup
3 tablespoons
all-purpose flour
2 tablespoons
red wine or beef broth


  1. Melt butter in 10-inch skillet until sizzling; add meat. Cook over medium-high heat, stirring occasionally, 5-7 minutes or until browned.
  2. Place meat into 4-quart slow cooker. Stir in all remaining ingredients except peas, water, flour and wine.
  3. 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.
  4. Stir together water, flour and wine in 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 Tips

Add more flour if a thicker stew is desired.

Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and 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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