Beef Stew Recipe

For the beef: added 1/2 tsp herbes de provence before browning the meat in a pan. For the broth: added 1 tsp herbes de provence, 2 tbsp of Worcestershire, 1/2 tsp of garlic powder and 2 beef bouillon cubes. I did not add wine and used only 2 tbsp of tomato paste. After I browned the meat (and put it in the slow cooker), I placed the broth and the rest of the spices in the same pan to bring them to a boil. Next I transferred everything to a slow cooker set on low heat with veggies.

Add dices tomatoes

Delicious. Made it as written with 1.25 lbs meat and 1.5 lbs potatoes. Used the cornstarch slurry and the thickness was perfect.

2 beef bouillon cubes with 4 cups water Then 2 cups chicken bone brother No peas, added mushrooms also added fat free cheese into my bowl of soup and that was good

Cooked for an hour at a good simmer and everything was very tender. Gravy was delicious. I added quite a bit more of the cornstarch and water mixture to get gravy nice and thick. Next time so will add more carrots and peas. Prep time was way longer for me than the recipe said.

Mine needed way more time than indicated. I think I cooked it for about 3.5 hrs instead of the indicated time of 1 hr or so. If you want your beef to be tender and not tough, then you might want to plan for a longer stewing time. Other than that it's really good and everyone enjoyed it.

Love how versatile this can be. I leave out the wine and celery because I hate them. I've cooked it for the exact time and left it for hours simmering on the stove and it was great both times. So comforting.

Stew way over done, veggies way under done after 1.75 at med low

Easy and delicious! Flavorful and the beef is so tender! Next time I would hold the peas. Used Shiraz wine, it was perfect

I use this as my base recipe and it is so good! I left out the peas and added mushrooms as well as thyme and rosemary