The Best Slow-Cooker Beef Stew


My slow-cooker is a lifesaver (and wifesaver, and momsaver!) through the winter and this is my favourite and our family’s proclaimed best slow-cooker beef stew. The recipe is from one of my faves – The Looneyspoons Collection Cookbook by Janet and Great Podleski, and it is perfect – melt in your mouth beef, and chunks of carrots, yukon gold potatoes and onions. It is healthy, hearty and a recipe you need in your slow cooker repertoire!

I have tweaked the recipe ever so slightly and added some of my notes from my experience making the stew which I hope helps guide you better when trying the recipe . . .


For adding the the Slow Cooker immediately:

  • 907 grams (2 lbs) of stewing beef, trimmed of any visible/excess fat and cut into 1-inch cubes. Notes: I like Longo’s certified angus lean boneless stewing beef – great quality, and melt in your mouth results), and, I try my best to equal 907g between usually having to buy 2 packages – get as close as you can (I usually err on the side of going slightly over).
  • 3 cups of cubed yukon gold potatoes (3-4 potatoes . . . guesstimate if one potato looks like it will fill a 1 cup measuring cup)  . . . again if you are slightly over 3 cups, just throw them in!
  • 2 cups of chopped, peeled carrots
  • 1 1/2 cups of cooking onion (1 large onion)
  • 1-2 roma tomatoes, diced (I had some on hand needing to be used – worked well – but totally optional)
  • 500ml (2 cups) no-salt-added tomato sauce . . . I didn’t stress when I couldn’t find no-salt-added in the store – I just used regular. I also just put in the whole can of sauce which was over 500ml (about 600ml-ish) – no harm done!
  • 1 can (284ml/10 oz) reduced-sodium beef broth (in the soup section)
  • 1 tbsp dijon mustard
  • 2 tsp minced garlic
  • 1 bay leaf
  • 1  1/4 tsp dried marjoram
  • 1  1/4 tsp dried thyme
  • 1 tsp granulated sugar
  • 1/2 tsp Kosher (coarse) salt
  • 1/2 tsp fresh ground black pepper
  • optional – 1/2 cup red wine – I have skipped the sugar and added some wine for extra flavour – we were going to be drinking it with the stew anyway.

For adding the last hour:

  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1/4 cup of chopped fresh parsley (plus more for garnish if desired)



  1. Combine all ingredients except cornstarch and parsley in your slow cooker.
  2. Cover and simmer on low for 8 hours.
  3. When one hour remains, combine cornstarch and water and stir to combine. Add to stew, incorporate well, close the lid and let the stew continue cooking for one more hour.
  4. Stir in the parsley just before serving, and add more for garnish if desired.
  5. Serve with some lovely crusty bread (like ciabatta), and a side or starter salad for some veg. We also really like to serve over some pappardelle noodles, garnished with Parmesan and the parsley (really good!) – this kids really like it this way.

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s