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MOUNTAIN MAN BEEF STEW

This Slow Cooker Beef Stew is a hearty extraordinarily flavorful and filling meal.

The beef melts in your mouth, and the vegetables soak up tons of flavor. It is the best filling soup and easily made in a crockpot.

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When it is cold outside, you cannot beat a warm bowl of soup. Even better than soup, is a meaty bowl of beef stew. If you have made any of my recipes, the one thing I hope you notice is how flavor is in every bite. Living in New Orleans is where I fell in love with food. Everything you put in your mouth has so much flavor. If you have experienced Cajun or Creole food, you know it is the best flavorful food. Because of this experience in New Orleans, I want everything I eat to be extremely tasty.

What is in this beef stew?

This beef stew will not let you now in flavor. For flavor, I added, salt, pepper, onion, garlic, Worcestershire, marjoram, rosemary, thyme, parsley, and red cooking wine. You will also need vegetable oil, three-pound roast, flour, frozen peas, brown sugar, beef broth, tomato
juice, and carrots.

Beef Stew in Slow Cooker

Because this beef stew is made in a slow cooker, it is easy to make. Besides browning the beef, everything else is tossed into the slow cooker.

First Step to Making Beef Stew

  • Cut as much fat off the roast as possible.
  • Season the beef well with salt and pepper.
  • Cover the roast with the flour.
  • Heat the oil in a skillet on the stove and add the roast.
  • Brown every side of the roast.

Second Step: Slow Cooker

  • Add the roast in a large 6-quart crock-pot.
  • Dice the potatoes, onions, and carrots and add them to the slow cooker.

Third Step: Other Ingredients

  • Add the remaining ingredients and cook for 6 hours on low in a slow cooker.

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BEEF STEW - This Slow Cooker Beef Stew is a hearty extraordinarily flavorful and filling meal. The beef melts in your mouth and the vegetables soak up tons of flavor. It is the best filling soup and easily made in a slow cooker.
Print Recipe
4.5 from 2 votes

MOUNTAIN MAN BEEF STEW

Prep Time15 mins
Cook Time30 mins
Course: Soup
Cuisine: American
Servings: 10
Author: Diane Roark

Ingredients

  • 1/4 cup vegetable oil
  • 3 pound chuck roast cut 1" cubes
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 1/4 cup flour
  • 10- ounce package frozen peas
  • 4 carrots sliced
  • 1 onion diced
  • 2 large baking potatoes cubed
  • tablespoon fresh garlic minced
  • 2 tablespoons Worcestershire
  • 1 teaspoon marjoram
  • 1- quart spicy tomato juice
  • 2 tablespoons brown sugar
  • 2 teaspoon rosemary
  • 2 teaspoon thyme
  • 1/2 cup beef broth
  • 1 teaspoon parsley
  • 1/2 cup red cooking wine

Instructions

  • Salt, pepper, and flour the cube steak.
  • In large skittle, brown cubed steak in oil.
  • Add it in a large 6-quart slow cooker.  
  • Dice the potatoes, onions, and carrots and add them to the slow cooker. 
  • Add the remaining ingredients and cook for 6 hours on low in a slow cooker.

Notes

What if you do not have a large 6-quart slow cooker?
If you have a smaller slow cooker, add the tomato juice last.  Add enough tomato juice to fill the slow cooker. 
Use a large dutch oven and simmer the stew on low on the stove until all the vegetables are fork tender. 

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