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A bowl of beef stew with chunks of beef, whole baby potatoes, sliced carrots, mushrooms, and a sprig of fresh thyme on top, served on a wooden surface.
Penny Kovacs

Classic Beef Stew

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A slow cooker classic beef stew that is a hug in a bowl! This has been a family favorite for over 30 years and with good reason. The beef melts in your mouth and the rich umami flavors are a delight to your taste buds.
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Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Servings: 6 people
Course: Main Course, stew
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 - 3 lb Stew Beef
  • 1/4 cup Arrowroot Powder
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 Yellow Onion large, cut in chunks
  • 4 - 5 Carrots peeled & cut in 2" pieces
  • 1 1/2 lb Baby Potatoes cut large ones in half
  • 5 oz White Mushrooms cleaned & cut in half - see note
  • 4 cloves Garlic minced
  • 2 cups Beef Broth or beef bone broth
  • 2 Tbsp Balsamic Vinegar
  • 4 Tbsp Tomato Paste
  • 1 tsp Sage dried or 2 tsp fresh, chopped
  • 1 tsp Thyme dried
  • 2 Bay Leaf

Equipment

  • slow cooker

Method
 

  1. In a zip lock bag add arrowroot, salt & pepper, shake to blend
  2. Add beef & shake to coat well
  3. In slow cooker add in layers, onions, carrots, potatoes
  4. Then add beef
  5. Place bay leaves on top
  6. Add mushrooms
  7. In a large measuring cup mix broth, tomato paste, vinegar, sage, thyme & garlic
  8. Pour broth mixture over top
  9. Cover and cook on low for 6-7 hours or high 3-4 hours
  10. Remove bay leaves before serving

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