A family favorite, ready when you return home.
As a bonus, this flour mixture also serves to thicken the stew as it cooks.
Learn how to make slow-cooker beef stew for a new family weeknight favorite.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Thaw overnight if frozen before reheating on the stovetop or in the microwave until hot throughout.
Adjust the consistency with broth or water if needed before serving.
Dollop with sour cream for a creamy and tangy addition.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
OneSouthern Livingcommunity member said, “Excellent!
Ive made this several times and omitted the butter.
Ive added celery and green peas at times.
Credit:Alison Miksch; Food Stylist: Karen Rankin: Prop Stylist: Josh Hoggle
Another commented, “I saved this beef stew recipe because I will definitely be making it again.
I cooked on low for 8 hours and the beef was very tender and the stew was flavorful.
It was delicious with fresh cheddar biscuits.”
Credit:Alison Miksch; Food Stylist: Karen Rankin: Prop Stylist: Josh Hoggle
(about 3 medium)Yukon Gold potatoes, scrubbed and cut into 1-in.
pieces (5 cups)
1large(12 oz.
)yellow onion, coarsely chopped (3 cups)
4medium(4 oz.
Credit:Alison Miksch; Food Stylist: Karen Rankin: Prop Stylist: Josh Hoggle
each)carrots, peeled and sliced into 1/2-in.-thick rounds (3 cups)
1medium(7 oz.
)turnip, peeled and cut into 1/2-in.
Cover and cook on LOW until beef is very tender, 6 to 8 hours.
Finish with butter and parsley:
Season to taste with salt.
Stir in butter and parsley until butter is melted.
This stew can be prepared and refrigerated for up to 4 days or frozen for up to 3 months.
Thaw overnight if frozen before reheating.
