Menu Enter a recipe name, ingredient, keyword...

Kyle's Favorite Beef Stew


Original recipe was for double this amount. This has been scaled down to fit in a 4 quart slow cooker.

Google Ads
Rate this recipe 4.3/5 (9 Votes)


  • 1-1/2 pounds cubed beef stew meat
  • 2 Tbsp. all-purpose flour
  • 1/4 tsp. salt
  • 1-1/2 Tbsp. olive oil
  • 1-1/2 Tbsp.
  • Worcestershire sauce
  • 1/2 pound carrots, peeled and cut into 2-inch pieces
  • 2 large potatoes, cubed
  • 1-1/2 tsp. dried parsley
  • 3/4 tsp. ground black pepper
  • 1 cup boiling water
  • 1 (1 ounce) envelope onion soup mix
  • 1-1/2 Tbsp. butter
  • 1-1/2 large onions, quartered
  • 1 Tbsp. minced garlic
  • 1/4 cup burgundy wine
  • 1 (6 ounce) package fresh button mushrooms, halved
  • 2 Tbsp. warm water
  • 1 Tbsp. and 1-1/2 tsp.cornstarch


Servings 5
Preparation time 30mins
Cooking time 465mins
Adapted from


Step 1

1. Toss the beef, flour, and salt in a sealable bag until the beef is coated.

2. Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker.

3. Combine the boiling water and soup mix in a small bowl; add to slow cooker.

4. Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker.

5. Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.

You'll also love

Review this recipe

Beef Miroton Thai Basil Ground Beef