Slow-Cooked Family-Favorite Beef Stew

Prep 15 min
Total 8 hr 15 min
Ingredients 7
Servings 6

Nothing says “home cooking” like a bowl of classic, comforting beef stew. Our easy beef stew recipe simmers in the slow cooker all day, so you can come home to a Sunday dinner-worthy meal any night of the week.

By Pillsbury Kitchens

Updated November 8, 2019

Ingredients

1 1/2

lb beef stew meat, cut into 3/4-inch cubes
5

tablespoons all-purpose flour, divided
1

lb small (2 1/2 to 3-inch) red potatoes, quartered
1 1/2

cups frozen pearl onions (from 16-oz package)
1

bag (1 lb) ready-to-eat baby-cut carrots
1

jar (12 oz) beef gravy
1

can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

Steps

1

On waxed paper, sprinkle beef with 2 tablespoons flour, 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. In 10-inch skillet, heat about 1 tablespoon of oil over medium-high heat. Add coated beef; cook and stir 4 to 6 minutes or until browned, stirring occasionally.
2

In 4- to 6-quart slow cooker, layer potatoes, onions and carrots. Add browned beef; sprinkle with any remaining flour mixture. Top with gravy and tomatoes.
3

Cover; cook on Low heat setting 8 to 10 hours.
4

Before serving, in small bowl, blend 3 remaining tablespoons flour with 1/4 cup cold water. Stir into stew. Increase heat setting to High; cover and cook 10 minutes longer or until thickened.

This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Serve with Pillsbury™ crescent dinner rolls for dipping into this warm, comforting stew.
Swap baby-cut carrots for large carrots, peeled and chopped into 1- to 2-inch pieces.