Recipe Save: Beef Stew

Origin:  Modified Internet Recipe
Total Preparation Time: 45 minutes
Actual Cooking Time: 4-8 hours
Number of Servings: 6-8


  • 2 lbs beef stew meat, cut in 1-inch pieces (lean beef round works well)
  • 1⁄4 cup flour
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1⁄2 teaspoon dried thyme leaves
  • 3⁄4 cup beef broth
  • 1⁄4 cup tomato paste
  • 1⁄4 cup red wine or cooking sherry
  • 2 garlic cloves, minced
  • 1 lb red potatoes, peeled and cut into quarters
  • 8 ounces whole mushrooms, cut into quarters
  • 8 carrots, peeled and cut into either large slices or 2 inch pieces


  1. In a gallon zip seal bag, combine the flour, salt, pepper, and thyme.
  2. Place beef in bag and toss to coat.
  3. Heat a stainless steel or cast iron skillet (avoid nonstick skillets, if possible).
  4. Add a few teaspoons of vegetable oil.
  5. When the oil starts to shimmer or smoke (just slightly) add the meat but don’t crowd the pan (leave a few inches of space between pieces).
  6. Once you put the meat in the pan, let it be.  Meat needs a few minutes of uninterrupted contact to properly sear. (It will stick to the bottom and then release naturally when seared.  After a few minutes shake the pan.  If the meat releases it is ready to be flipped.  Complete until all side of the meat are seared.
  7. Put seared meat in the crock pot.
  8. In a small bowl combine the beef broth, tomato paste, wine and garlic. Mix well and add it to the beef in the crock pot.
  9. Add the potatoes, mushrooms and carrots to the crock pot and mix well to disperse the ingredients evenly throughout.
  10. Cover and cook on HIGH 5 – 6 hours, or LOW for 8 – 9 hours, until vegetables and beef are tender.
  11. Avoid stirring until close to finished but you can give it a quick stir near serving time just to check consistency.

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