One of the meals I remember loving as a child is beef stew. I think my mom used a packet of Lipton onion soup mix to flavor the broth, and she kept the vegetables basic (potatoes, carrots, and celery).
My son hasn’t enjoyed beef stew when we’ve made it in the past, but I decided to give it another try recently. I used Martha Stewart’s beef stew recipe as a guide, but I changed it around a bit to suit our tastes. My version has less beef and more veggies than hers, which reflects my philosophy of eating smaller amounts of high-quality meat and maximizing the vegetables.
The flavor of this stew is wonderful, and it’s so simple to make. You just throw everything in the slow cooker and walk away.
Ingredients
- 1 lb stew beef cut into bite-sized pieces
- 2 cloves garlic mashed
- 1/4 cup tomato paste
- 2 tbs balsamic vinegar
- 2 tbs white whole wheat flour or gluten-free flour
- 1/4 cup water
- 2 lbs potatoes cut into bite-sized pieces
- 1 lb carrots cut into bite-sized pieces
- 1 onion chopped
- 2 tsp salt
- 1/2 tsp pepper
Instructions
- Place the stew meat in the pot of a slow cooker.
- Stir together the garlic, tomato paste, vinegar, flour, and water in a medium bowl. Spread the mixture over the meat.
- Add the potatoes, carrots, and onion to the pot. Sprinkle with the salt and pepper.
- Cover and cook on high for 4-5 hours. The stew is done when the vegetables are tender and the meat is fully cooked.
- Serve warm.
Beef Stew Price Breakdown
The total cost of this recipe is $9.07, or $1.81 per serving. This beef stew is wonderful comfort food, and the cooking method couldn’t be easier.
Faye says
March 31, 2013 at 11:29 amSounds like a very simple dish! What if I used a rice cooker to cook it instead of a slow cooker?
Annemarie says
March 31, 2013 at 6:20 pmFaye, I don’t have experience with a rice cooker so I’m not sure. The stove top and oven will work for this recipe too. Check the Martha Stewart version I mentioned in the first paragraph for the method.
kirsten@FarmFreshFeasts says
March 29, 2013 at 12:28 pmI love the idea of not having to brown the meat first! My favorite beef stew uses V8 as the braising liquid in the slow cooker, which is tasty and delicious, but I really hated the extra effort and dishes that browning the meat first causes.
Thanks, Annemarie!
Annemarie says
March 30, 2013 at 7:04 amI agree, Kirsten! And V8 is a great idea for flavoring the stew. I’ve never tried that.
Celiac Kiddo says
March 28, 2013 at 10:19 amThis looks like a great recipe! My husband loves beef stew but I rarely make it. I do have a crock pot but I’m embarrassed to admit I’ve never used it!! Crazy I know. We’re away at the moment so do you think you could also make it in a Dutch oven on athe stovetop? Brown the meat first then toss in the rest?
Annemarie says
March 28, 2013 at 10:34 amYes, Dana, you can also make it in a Dutch oven. You don’t even need to brown the meat first (which is why I love this recipe!). Click over to the Martha Stewart version that I mentioned in the top paragraph. She explains how to make it in a Dutch oven.