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Home / Recipes / Soups & Salads

Autumn Beef Stew

Soups & Salads

Autumn Beef Stew

A fall-inspired beef stew with seasonal root vegetables, herbs, and hearty broth—warm, earthy flavors perfect for cooler weather.

Ingredients

  1. 12 small red potatoes, halved
  2. 1 pound carrots, cut into 1-inch pieces
  3. 1 large onion, cut into wedges
  4. 2 pounds lean beef stew meat, cut into 1-inch cubes
  5. 1/3 cup butter or stick margarine 1 tablespoon all-purpose flour
  6. 1 cup water
  7. 1 teaspoon salt
  8. 1 teaspoon dried parsley flakes 1/2 teaspoon celery seed
  9. 1/2 teaspoon dried thyme 1/8 teaspoon pepper

Directions

  1. Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon.
  2. Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

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