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5 from 3 votes

Easy Slow Cooker Beef Stew

Traditional Beef Stew recipe with no tomatoes or tomato products, just a rich brown gravy that can be adapted to your own tastes.
Course Main Dish
Cuisine American
Keyword beef stew, no tomatoes beef stew, oven baked beef stew, slow cooker beef stew
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 8 Servings
Calories 375kcal
Author Beth Mueller

Equipment

Ingredients

  • 1/2 cup Flour
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Salt
  • 1 1/2 pounds stew meat
  • 2 tablespoons Vegetable Oil
  • 1 can Condensed Beef Broth undiluted
  • 2 cups Beef Broth
  • 2 tablespoons Worcestershire Sauce
  • 1 tablespoon Beefer Upper or other beef enhancer
  • 6 to 8 cups large cubed vegetables like potatoes and carrots
  • 1 small bag Frozen Peas optional
  • 1 small bag frozen pearl onions optional

Instructions

  • Place flour, salt and pepper in a plastic bag. Seal bag and shake to mix.
  • Open bag, place stew meat into bag.
  • Reseal bag and shake to coat beef evenly.
  • Place a large skillet over medium-high heat and add enough vegetable oil to coat bottom of skillet.
  • Add meat to skillet and cook, stirring often, until meat is browned on all sides.
  • Removed beef from skillet and place in a slow cooker or in a large pan with a lid.
  • Add the beef broths, Worcestershire sauce, and Beefer Upper.
  • Stir to combine.
  • Cook on high in the slow cooker for 4 to 6 hours or until meat is tender.
  • Add vegetables to slow cooker or pan and stir to combine. Replace lid and continue to cook until vegetables are tender. This may take 45 minutes up to 2 hours. Cooking time will depend on the size and type of vegetables.

Notes

Cook time provided includes 4 to 6 hours of unattended simmering time.
Beef stew can be made on the stovetop by using a covered pan or Dutch oven and slow simmering until the meat is tender, then adding the vegetables and cooking until done.
To make in the oven use an ovensafe covered pan and cook at 350ºF for 2 to 3 hours until the meat is tender, then adding the vegetables and baking for anouther 45 minutes to an hour or until the vegetables are tender.

Nutrition

Serving: 1cup | Calories: 375kcal | Carbohydrates: 26.7g | Protein: 31.4g | Fat: 15.2g | Saturated Fat: 4.7g | Cholesterol: 91mg | Sodium: 694mg | Fiber: 5g | Sugar: 8.5g