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This recipe is so easy. It cooks itself and uses simple ingredients.

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Rate this recipe 4.2/5 (13 Votes)


  • 1 1/2 lbs beef stew meat, cut into 3/4 inch cubes
  • flour, to coat beef stew meat enough for browning
  • 1 lb small (2 1/2 to 3 inch) red potatoes, quartered
  • 1 1/2 cups frozen pearl onions
  • 1 lb ready-to-eat baby-cut carrots
  • 1 jar or box of beef gravy
  • 1 can diced tomatoes, undrained


Preparation time 15mins
Cooking time 375mins
Adapted from http


Step 1

1. On waxed paper or in a bowl sprinkle beef with 2 tablespoons flour, 1 teaspoon of salt and 1/2 teaspoon of pepper, toss to coat. In a 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 for 6 hours.

4. Before serving check to see if gravy is thick enough. If you prefer it thicker, mix 3 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.


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