The Pioneer Woman Tasty Kitchen
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Fairly Simple Beef Stew

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

I call this “fairly simple” because it falls in between brain-dead, dump-it-in-the-crockpot easy and ugh-that-is-too-much-work difficult. You’ll see that I use some canned goods to minimize the fuss without compromising flavor.

Note: I have extended the cooking time based on the comments/reviews.

Ingredients

  • 3 pounds Beef Chuck Shoulder Roast
  • 2 teaspoons Garlic Salt
  • 4 Tablespoons All-purpose Flour, Divided
  • 2 Tablespoons Canola Oil
  • 1 can (10.5 Oz. Can) Condensed French Onion Soup
  • 1 can (10.5 Oz Can) Condensed Beef Consomme
  • 1 can (10.5 Oz Can) Condensed Tomato Soup
  • ¼ teaspoons Granulated Garlic
  • 1 teaspoon Black Pepper, Ground Fresh
  • 2 whole Bay Leaves
  • 2 Tablespoons Worcestershire Sauce
  • 3 cups Water, Divided
  • 3 stalks Celery, Sliced To 1/4"
  • 8 ounces, weight Baby Carrots, Cut In Half
  • 2 whole Large Russett Potatoes, Peeled And Cubed To 3/4"

Preparation

Trim all the excess fat from the beef and cut into 1″ cubes.

Season the beef with the garlic salt and coat with half of the flour.

Heat the canola oil in a large heavy saute pan over medium-high heat.

Add the beef to the pan and quickly brown on all sides. (If necessary, brown the beef in batches to avoid over-crowding the pan.)

While the beef is browning, preheat your slow cooker to high heat.

Add all three soups, garlic, pepper, bay leaves, and the Worcestershire to the slow cooker.

Add the browned beef to the slow cooker and deglaze the pan with 2 1/2 cups of the water. Stir and scrap up all of the brown bits from the bottom of the pan. Then add the deglazing water to the slow cooker, cover, and cook for two hours on high.

Then add the celery, carrots and potatoes to the slow cooker and stir to combine.

Cook for another two hours on high.

Combine the remaining half of the flour and 1/4 cup water in a small bowl and whisk with a fork until it forms a smooth slurry.

Add the flour and water slurry to the slow cooker, stir well, and cook for another 45 minutes, stirring occasionally.

Serve and enjoy!

9 Comments

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Avatar of patiodaddio

patiodaddio on 12.10.2013

FYI – I have extended the cooking time by one hour based on the comments and review.

Avatar of yixing222

yixing222 on 10.16.2010

What a delicious recipe! It’s even better the next day. I paired it with some corn cakes, and what a treat!!

Avatar of tkloster

tkloster on 3.5.2010

This was the BEST Beef Stew EVER! I’m usually a little leary to make beef stew because it seems they lack flavor. This one does NOT lack flavor. My husband and kids all loved it and my 7 yr. old daughter asked for seconds. You will not be disappointed when you try this recipe.

Avatar of iala

iala on 2.6.2010

I have been trying to figure out how to make a descent beef stew for years. Whipped this up the other night and it was perfect. Thanks for the guidance!

Avatar of mom2littlee

mom2littlee on 2.5.2010

Loved this recipe! It was so easy and the meat turned out so tender. I think its the best beef stew I’ve ever made. I did cook it an extra hour because my carrots were still a little crunchy. The flour slurry added just the right thickness. If possible, this may even have been better the next day when we had it again! Thanks for this recipe!

One Review

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Avatar of jlpcooks

jlpcooks on 1.29.2014

This stew tastes absolutely amazing! My husband said it was the best beef stew he had ever had, and my kids ate it up!!! I will make this again soon. Love it so much! Thanks for a great one!

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