Sharing my secret ingredient for a hearty yet extremely tasty beef stew. Cooked in a slow cooker, it has a thick sauce instead of a watery soup. You’ll be the hero of a cold night!
In a 6-quart (or larger) slow cooker, add all of the ingredients in the order listed above.
Cover with lid and cook on low for 8 to 9 hours. It’s best to cook at low heat for at least 8 hours to make the beef tender.
If you have a slow cooker with a removable stoneware insert and you’re short on time, you can add the ingredients the night before and put it in the fridge. Then take it out of the fridge in the morning, put it in the heating unit/slow cooker and turn it on low.
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I loved everything except the cumin. I was hesitant to add it, so I just added 1 teaspoon but it still totally ruined the stew. I had to throw out the leftovers.
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LittleMeTG on 3.10.2010
Hi newbiebaker! I’m so pleased you and your husband liked my recipe! It took me a few tries to get it right and my family loves it. Thanks for trying it out!
newbiebaker on 2.19.2010
I made this stew for Valentine’s Day dinner and my husband and I loved it. The spaghetti sauce really is the secret ingredient, it gives the stew a wonderful flavor.