Beef Stew

(from Lucianolinda’s recipe box)

Source: Better Homes and Gardens

Serves 6 people

Categories: Soup, Stew, chili, chowder


  • 1/3 cup all-purpose flour
  • salt and pepper
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 1/2 lb. beef chuck, cut into 1-inch chunks
  • 1/4 cup vegetable oil
  • 2 large carrots, cut into large chunks
  • 2 medium parsnips, cut into large chunks
  • 1 lb. red-skinned potatoes, cut in half
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 Tbsp. minced, seeded canned chipotle chili
  • 1 Tbsp. tomato paste
  • 2 cups low- sodium beef broth
  • 1 14.5 oz. can diced tomatoes with chilies, undrained
  • 2 Tbsp chopped cilantro


  1. Place flour in a large ziplock bag. Add 1 tsp. salt, 12 tsp. pepper, cumin and chili powder; seal bag and shake. Add meat and shake to coat (work in batches if needed.)

  2. Warm 2 Tbsp. oil in a skillet over medium-high heat. Add half of meat, shaking off excess flour mixture. Brown on all sides for 5 minutes total. Transfer to a slow cooker. Repeat with remaining met. Discard all but 1 Tbsp. flour mixture. Add carrots, parsnips and potatoes to slow cooker.

  3. Add 1 Tbsp. oil to skillet, saute onion for 3 minutes. Add garlic, saute 1 minutes. Sprinkle reserved flour over onion mixture; stir. Add chipotle and tomato paste, cook 1 minute. Sprinkle reserved flour over onion mixture; stir. Add chipotle and tomato paste; cook 1 minute, stirring. Stir in broth and tomatoes, bring to a boil. Season with salt an pepper. Pour into slow cooker and stir.

  4. Cover, cook on low until meat and vegetables are tender, 7 to 8 hours. Sprinkle with cilantro and serve.

  5. Other vegetables can be used in the stew- butternut squash, green beans, pearl onions or mushrooms.

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