Mom's Old Fashioned Beef Stew

Total Time
9hrs 15mins
Prep 15 mins
Cook 9 hrs

This stew is just like one my mom used to make when my sister and I were little girls and she was the busy mom on the run!

Ingredients Nutrition


  1. In a heavy plastic bag, combine flour, salt and pepper.
  2. In batches, add beef to flour mixture and toss to coat.
  3. Transfer to a plate.
  4. In a large nonstick skillet, heat half the oil over medium high heat.
  5. Cook beef in batches, adding more oil as needed, until browned all over.
  6. With a slotted spoon, transfer beef to a slow cooker.
  7. Add 1 cup stock to pan and stir to scrape up any brown bits.
  8. Transfer stock mixtures to slow cooker.
  9. Add carrots, potatoes, celery, onion, tomatoes (with juice) remaining stock, bay leaf, Worcestershire sauce and parsely; mix well to combine.
  10. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until vegetables are tender and stew is bubbling.
  11. Remove bay leaf and discard.
  12. Add peas.
  13. Cover and cook on high 15 to 20 minutes longer or until slightly thickened and peas are heated through.
  14. Season to taste with salt and pepper.
Most Helpful

5 5

Extremely good! I have always used the McCormick's stew package for the slow cooker. Since I have found out that I am allergic to wheat, I can't use it. Your recipe was delicious! I will be making it again. Only thing that I changed was to use gluten free flour to brown the meat. Thanks!

5 5

Brenda, this stew was great. It had so much flavor and easy to put together. I cooked it on the stove top for about 2 hours and the beef was so tender. I added the salt and pepper to the flour in step one and that was the only time we used it. You just did not need to add any salt and pepper in the end. This will go on our family favorites! Thanks again for sharing.