Total Time
10hrs 30mins
Prep 30 mins
Cook 10 hrs

This recipe is from my mom's booklet that came with her Crock Pot from the 70's (the cover has the newest, latest Crock Pots in browns and greens!) I've been staying with her and I made this stew for us tonight. It made me remember how much I enjoyed it growing up. Nothing fancy, but good, thick, tasty stew. Good comfort food!

Ingredients Nutrition

Directions

  1. Place meat in Crock Pot.
  2. Mix flour, salt and pepper and pour over meat; stir to coat with flour.
  3. Add remaining ingredients and stir to mix well.
  4. Cover and cook on Low 10-12 hours or High 4-6 hours.
  5. Stir stew thoroughly before serving.
Most Helpful

5 5

It was really good. So easy. Will make again. Thanks

4 5

Yummy! Almost toooo tender. When I stirred it well, as specified, the meat shredded quite a bit. I halved the recipe but went heavy on the onions and potatoes. I didn't use the Kitchen Bouquet. It's very good!

5 5

I received the ultimate compliment when I made this one, you know, the one where your spouse looks at you and says, don't ever tell her this, but this is better than my mom's. I'll admit, I never cared to learn if there was a difference in potatoes, but the Yukon Golds are perfect in this stew. I did the 10 hour slow cook and my beef was perfectly tender and did not fall apart at all. I also did not have the Kitchen Bouquet, but substituted some soy sauce instead. The stew came out with a nice thickness to the broth, not watery at all. I felt it needed a little more black pepper and garlic when I tasted it at hour 8, so I added about another tsp of minced garlic and tsp of black pepper, but, I did not use fresh garlic, which could have been why. Thank you, this is going into my folder marked "Ones I will Make Again"