Slow Cooker Beef Stew

Slow Cooker Beef Stew | Bakewell Junction

Slow Cooker Beef Stew | Bakewell Junction

It’s been pretty cold here in the north east in the past few weeks.  One of the best and warming comfort foods to fight off the cold is beef stew.  I’m always looking for a way to make delicious dishes with a minimum of work.  I found this recipe on and modified it to my liking.  A lot of slow cooker beef stew recipes have have steps that include browning the meat and then deglazing the pan.  If I’m using the slow cooker, I want the recipe to be as simple as possible and I want a one pot meal.

This beef stew recipe is hearty, filling and warming.  I love it and my husband does too.  Don’t you want some?


Slow Cooker Beef Stew


  • 3 sliced onions
  • 3 pounds cubed beef stew meat (beef round or chuck)
  • 1/2 teaspoon salt or to taste
  • 1 cup baby carrots
  • 4 large potatoes cubed
  • 1 tablespoon dried parsley
  • 3 tablespoons butter
  • 1/4 cup red wine
  • 1 teaspoon ground black pepper (optional – I skipped this ingredient)
  • 2 cups boiling water
  • 1 1 ounce package dry onion soup mix
  • 1/4 warm water
  • 2 tablespoons flour


Step 1:  Add the sliced onions, cubed beef, salt, carrots, potatoes, parsley, butter, wine and pepper into a 6 quart slow cooker.  In a small bowl or four cup measure, combine boiling water and soup mix.  After mixing thoroughly, pour the soup mixture into the slow cooker.

Step 2:  Cover and cook on high setting for 30 minutes.  Change heat setting to low and cook for 7 hours or until meat, potatoes and carrots are fork tender.

Step 3:  In a cup, combine 1/4 warm water and 2 tablespoons flour.  After the flour is dissolved in the water, add the mixture to the stew and cook uncovered for 15 minutes or longer until the stew is thickened.  Serve warm.

This recipe stores well in the refrigerator and tastes just as good as left-overs.


Recipe adapted from

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