My Grandma’s Slow Cooker Beef Stew is perfect comfort food for the cold days ahead! Exactly the way my grandmother used to make it and taught me. Sometimes we add other vegetables as well, including mushrooms, and this stew is delicious every time!

Ingredients in Grandma’s Slow Cooker Beef Stew

stewing beef
onion
celery
carrots
potatoes
flour
butter
oil
broth
Worcestershire sauce
parsley
thyme
salt
pepper

How to make Grandma’s Slow Cooker Beef Stew

Trim the excess fat from the meat and cut the meat into one-inch chunks or cubes. Slice and chop your celery, onion, carrots and potatoes into bite sized pieces. Place vegetables into cold water until ready to use.

In a large skillet heat 2 tablespoons oil and 1/4 cup butter together.

Place your flour in a medium sized bowl and sprinkle with salt and pepper.

Place chunks of meat into the bowl and toss to coat each piece with flour.

Add the coated meat to the hot skillet to brown.

Brown your meat in batches. Transfer browned meat to your slow cooker.

Add remaining butter and oil to your skillet over medium heat.

Add the onions, celery and carrots. Saute until tender and place on top of the meat in the slow cooker.

Drain the water off of your prepared potatoes and add them to the slow cooker.

Add any remaining flour in the bowl to the juices in the skillet and whisk until combined.

Add the beef broth to the skillet and the scrape sides and bottom to loosen the bits.

Add the Worcestershire sauce to the skillet and simmer skillet mixture for a few minutes.

Pour skillet contents on top of all the ingredients in the slow cooker.

Stir all of the ingredients together in your slow cooker so all of the meat and vegetables are coated.

Sprinkle with parsley flakes and thyme.

Cover and cook on high for 1 hour and then turn down to low and cook for an additional 5 to 6 hours.

Your other option is to just cook on low for 7 to 8 hours.

If the gravy is not thick enough when the stew has finished cooking you can thicken it with flour paste which is equal amounts of flour and butter.

Stir in small amounts of the thickener until the gravy is thick enough and then simmer for a few minutes.

Check the stew to determine if salt and pepper is needed. Serve and enjoy!

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Simple Slow Cooker Steak Stew

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Slow Cooker Beef, Beer and Onion Stew

Best Slow Cooker Beef Brisket

Slow Cooker Beef Curry

Slow Cooker Pulled Beef Tacos

Grandma’s Easy Slow Cooker Cowboy Beef Stew

Slow Cooker Cheesy Taco Beef Hash

Slow Cooker Sweet and Sour Beef Roast

Slow Cooker Creamy Tomato Beef Roast

Easy Slow Cooker Asian Inspired Beef Roast

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Grandma's Slow Cooker Beef Stew

My Grandma's Slow Cooker Beef Stew is perfect comfort food for the cold days ahead! Exactly the way my grandmother used to make it and taught me.

Course Main Course

Cuisine American

Keyword beef, crock pot, dinner idea, easy dinner, easy recipe, easy slow cooker, easy vegetable, slow cooker, stew

Ingredients

2 pounds beef stewing meat
1 medium onion
3 stalks celery
5 large carrots
5 medium potatoes
3 tablespoons flour -
6 tablespoons butter -
4 tablespoons vegetable oil
1 carton beef broth -
2 tablespoons Worcestershire sauce -
2 tablespoons parsley flakes
2 tablespoons thyme more or less to taste
salt and pepper more or less to taste

Instructions

Trim the excess fat from the meat and cut the meat into one inch or bite sized chunks or cubes. Slice and chop your celery, onion, carrots and potatoes into bite sized pieces. Place vegetables into cold water until ready to use.
In a large skillet heat 2 tablespoons oil and 1/4 cup butter together.
Place your flour in a medium sized bowl and sprinkle with salt and pepper.
Place chunks of meat into the bowl and toss to coat each piece with flour.
Add the coated meat to the hot skillet to brown. Brown your meat in batches. Transfer browned meat right into to your slow cooker.
Add remaining butter and oil to your skillet over medium heat. Add the onions, celery and carrots. Saute until tender and place on top of the meat in the slow cooker. Drain the water off of your prepared potatoes and add them to the slow cooker.
Add any remaining flour in the bowl to the juices in the skillet and whisk until combined.
Add the beef broth to the skillet and the scrape sides and bottom to loosen the bits.
Add the Worcestershire sauce to the skillet and simmer skillet mixture for a few minutes.
Pour skillet contents on top of all the ingredients in the slow cooker.
Stir all of the ingredients together in your slow cooker so all of the meat and vegetables are coated.
Sprinkle with parsley flakes and thyme.
Cover and cook on high for 1 hour and then turn down to low and cook for an additional 5 to 6 hours. Your other option is to just cook on low for 7 to 8 hours.
If the gravy is not thick enough when the stew has finished cooking you can thicken it with flour paste which is equal amounts of flour and butter. Stir in small amounts of the thickener until the gravy is thick enough and then simmer for a few minutes.
Check the stew to determine if salt and pepper is needed. Serve and enjoy!