Slow Cooker Beef Stew

"A hearty, savory slow cooker stew with hearty chucks of meat, savory vegetables and herbs."
photo by Faux Chef Lael photo by Faux Chef Lael
photo by Faux Chef Lael
Ready In:
4hrs 20mins




  • Pour flour, seasoning salt, and pepper into gallon-sized, zippered bag. Shake beef in bag to coat.
  • In a skillet (preferably cast iron) sauté coated beef in 1-2 tablespoons olive oil until browned but not fully cooked.
  • Add chopped onion to beef to sauté and soften. Transfer meat and onions to slow cooker.
  • Mix beef broth with Worcestershire and red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker.
  • Add carrots, celery, potatoes, tomatoes and McCormick stew seasoning to the slow cooker. Stir gently.
  • Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. No peeking!
  • In the last 30 minutes of cooking, add the corn and peas to the stew. Cover and bring stew back up to a simmer. Once it is hot again, it's ready to serve.

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I'm an artist and I work from home, so I love to have the smell of something delicious cooking in the background while I'm working. Cooking is the way that I show love to my family and friends -- I get that from my Southern grandma, who always made amazing meals for our large extended family. Since I learned to cook from her, I always end up making meals that could feed a small army. Down home, old fashioned, comfort foods that make lots of leftovers are my specialty. I love to eat any kind of ethnic food but I'm just learning to cook from different cultures. My favorite place in the world is New Orleans, so I love to make Cajun and Creole food. I call myself the Faux Chef because I don't have the talent to be a chef but I try really hard. My problem is, I never measure anything (thanks, Grandma!) which makes me TERRIBLE at baking.
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