Best Ever Beef Stew

This Beef Stew is the #1 most popular recipe on my blog & my readers agree – it’s the BEST EVER! It’s insanely delicious, y’all! Just read the comments!

Fall is officially here, and I don’t know about you – but this is the start of soup & stew season for me.  And, what’s better than a big, hearty bowl full of beef stew.

And, this ain’t just any beef stew.  Not trying to toot my own horn or anything (or maybe I am), but I make a mean beef stew – and I hereby deem it the best ever.

Emeril Lagasse, eat your heart out – BAM!

See all those colors?  You can almost inhale the richness of the stew just by looking at the photo.  Seriously, ya’ll.  It’s amazing.  Addictive,  and amazing.  Once you make it, you won’t be able to go back to any other recipe.

I use beef demi-glace in this recipe, which you can find online here if you aren’t sure if your local store has it.  The demi glace adds so much flavor to the stew; one that your traditional beef broth or stock really can’t beat.  However; if you don’t want to buy demi-glace and don’t have any on hand – you can substitute some Swanson Flavor Boost edit: It seems as if many of you can no longer find the Swanson Flavor Boost. If you can’t find beef demi-glace, then you can substitute Better than Bouillon in Beef.

It starts off with a nice coating of flour & seasoning salt on the stew meat & then it gets seared off in a pan before getting placed in the slowcooker.  The onions are also added to the skillet, and then the whole thing is deglazed with some of the liquid in the recipe.  Afterwards, it cooks all day on low in your slowcooker…and fills your whole house with some pretty amazing smells.

Which reminds me – when making this stew, please lock your doors.  Deadbolt them too. Your neighbors may just burst right in and try stealing your stew. If you don’t follow my advice & leave your doors unlocked – don’t blame me when you fall victim to stew-lifting.

You single gals out there.  Looking for a husband?  This stew is your secret weapon.  So, make you a big ol’ pot of it & start shopping for that wedding gown.

Wanna bite?

Oops.  Sorry. There’s a computer screen there.  You may want to go get an ice pack for that…

5.0 from 2 reviews
Best Ever Beef Stew
  • 2 pounds beef stew meat
  • ½ cup all purpose flour
  • 1 tablespoon seasoning salt
  • 2 tablespoons olive oil
  • ½ teaspoon black pepper
  • 1 large onion, diced
  • 2 bay leaves
  • ¼ cup Worcestershire sauce
  • 2 cups water
  • 2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost)
  • 4 medium to large red skinned potatoes, washed & diced
  • 3 large carrots, peeled & sliced
  • 1 stalk celery, diced
  1. Shake the beef stew meat in a resealable plastic bag with the flour & seasoning salt until evenly coated. Heat the olive oil in a skillet; add the floured stew meat to the pan & brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a slow cooker. Season with pepper.
  2. Saute the diced onion in the same hot skillet for 2 minutes. Don't worry about cleaning it out in between - that's added flavor! Transfer the onions into the slow cooker as well. Pour the Worcestershire sauce, water, & beef demi glace (or Swanson Flavor Boost) into the skillet and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat & set aside.
  3. Add the diced potatoes, carrots, celery, & bay leaves to the slowcooker. Now, pour the broth/Worcestershire mixture in the crockpot as well. Cover; cook on low for 8 hours. Remove the bay leaves before serving.

5.0 from 2 reviews
Best Ever Beef Stew
Best Ever Beef Stew
  • 2 pounds beef stew meat
  • ½ cup all purpose flour
  • 1 tablespoon seasoning salt
  • 2 tablespoons olive oil
  • ½ teaspoon black pepper
  • 1 large onion, diced
  • 2 bay leaves
  • ¼ cup Worcestershire sauce
  • 2 cups water
  • 2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost or Better than Bouillon)
  • 4 medium to large red skinned potatoes, washed & diced
  • 3 large carrots, peeled & sliced
  • 1 stalk celery, diced
  1. Shake the beef stew meat in a resealable plastic bag with the flour & seasoning salt until evenly coated. Heat the olive oil in a skillet; add the floured stew meat to the pan & brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a slow cooker. Season with pepper.
  2. Saute the diced onion in the same hot skillet for 2 minutes. Don't worry about cleaning it out in between - that's added flavor! Transfer the onions into the slow cooker as well. Pour the Worcestershire sauce, water, & beef demi glace (or Swanson Flavor Boost or Better than Bouillon) into the skillet and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat & set aside.
  3. Add the diced potatoes, carrots, celery, & bay leaves to the slowcooker. Now, pour the broth/Worcestershire mixture in the crockpot as well. Cover; cook on low for 8 hours. Remove the bay leaves before serving.



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  • Yum! I love stew in the cooler weather! Can’t wait to try this recipe!

  • Looks delicious!

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  • Could somebody translate this recipe into English? Never mind about ‘cups’, what on earth is ‘Swanson Flavor Boost’? Monosodium Glutamate?

    • Kerry K

      Swanson’s (brand name) makes canned broth, but they now have a new product called “flavor boost” that is, I’m assuming, like a broth but with more flavor. check for it in the soup isle of the grocery store.

      • A ‘soup isle’ sounds fascinating. I’ll sail there in my gravy boat!

        • Ken

          You’re just cranky- but that’s a funny comment!

    • Suzanne Hughes

      They sell it at the grocery store in the isle where the broth is. Good luck.

  • slimemold

    Great recipe; but I’d substitute red wine and beef stock for the 2 cups of water. Also, consider adding a few soft prunes, chopped; they melt into the stew and add a rich darkness but no taste of prune.

    • MrsHappyHomemaker

      If you use beef stock instead of water, make sure to omit the demi-glace or Swanson Flavor Boost – it would be too much. The prunes sound like a neat trick 🙂

    • Pat

      I have started using a dark beer instead of red wine with a lot of beef dishes. But I usually use half beer/half water or broth. Love the flavor…..

      like in pot roast I use a porter or stout, and a bay leaf

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  • boshog

    adding potatoes carrots at the start of cooking after 10 hours you can make mashed carrots and potatoes effortlessly.

  • Sooo delishes! Thank you for the recipe!

  • Letitia

    Looks delicious! Can i use a powdered beef bouillon instead of the flavor boost?

    • Yes, you can use it and it will still turn out really good – just not as ‘rich’ as it would with the flavor boost or demi glace.

    • You can, however – it won’t add as much ‘richness’ to the stew as the other would provide.

    • Kathy

      My go to for rich flavor is a brown gravy mix……works every time,

  • I have it made up and in the fridge. Will let it cook in crockpot tomorrow while I am at work. Can’t wait to taste it. I know it looks delicious!

    • Marissa

      Did u brown the meat first?

  • Beth

    I made this last night and it was delicious! The hubby loved it!! I will definitely be making this again!!

    • Yay! So happy to hear this!

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  • JustMe34

    Absolutely delicious!!!!! My fiancé, who doesn’t like soup, LOVED this :0)

  • Joyously Domestic

    I just took beef stew meat out of the freezer earlier this evening to thaw in the fridge overnight … was planning to make my plain, old regular slow cooker veggie beef soup. But, after seeing this on RecipeNewz, I will have to try this method and recipe instead tomorrow. Looks so yummy, thick and comforting!

  • Jo Walker

    Could this simmer longer or shorter than eight hours?

  • I add also add a little tapioca to my stew, adds a touch of sweetness…mmmmm

  • Mart

    Just put it on to cook about 2 hours ago, hope it taste as good as it smells! I used 1 1/2 cups of water and 1/2 cup red wine. Can’t wait to try it !!!!

  • Liane

    I just made this and it was amazing! I added garlic, a 1/2 cup red wine in place of 1/2 cup water and some chopped French beans that I needed to use up. I ran out of time and cooked it for 6 hrs on high and that works too. Thanks for the recipe! I will add the prunes next time that sounds like a great idea. I served it with a dense Italian bread

    • SA

      At first glance I thought this said “I shared it with a dense Italian friend.” lol thought I would share my ridiculous musings.

      • Rayette

        LOL… too funny!!

  • Christine

    Wonderful flavorful Beef Stew!

  • This is amazing! It´s been included in our family rotation…

  • Anabelle Millan

    I’m going to make it for dinner.. thank you

  • Melanie

    Could I use an cast iron pot and cook it in the oven instead ? If yes how long and what temperature ?

    • I’m sure you could, but I’ve never attempted it before so I couldn’t help with the time & temperature.

  • Robin

    How many servings does it make?

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  • Pat

    Great stew. The only thing I dislike is that the prep time is long. I like to be able to throw it all in the crock pot and go. But other than that its awesome. My family doesn’t usually like stew but they loved it.

    • You could still throw everything in the crockpot and go if you would like – it will still be yummy! 🙂

  • Bev

    Hi! Quick question? Can I cook this on stove top tonight? (no crock pot?)

  • suzih

    I made this. I rarely give reviews, but wanted to say this was absolutely worth the effort. Delicious!

    • I’m so glad you think so! Thank you for sharing!

  • Carole Ann

    I’m not an experienced cook. I’m wondering what seasoning salt is…is it seasoned salt or just ordinary salt? This looks so good I want it to be the best it can be. Thanks for any help you can give me…

    • Yes, seasoned salt 🙂

      • Carole Ann

        thanks Crystal, I’m making this soon!

  • Alma

    My hubby has has high blood pressure. This recipe sounds gd. But how much sodium does it have?

    • I’m not sure the exact amount, but you could cut down on the amount of sodium by using swapping out higher sodium ingredients for lower sodium ones.

  • dianel

    I see that someone wrote in about cooking in regular pan on stove top. How long would the cooking time be and would there be any other changes. I also do not own a slow cooker

  • Cookiemom

    This really is the best ever beef stew! The only thing I did different was add some garlic, just a personal preference. So glad to have found your website. Not only are the ideas and recipes awesome, but humorous as well. Take that Emeril… BAM lol!!

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  • Jessica Reel

    I think I will be making this tomorrow for the big game! I just checked and I have all the ingredients! Score!

  • Shannon

    Made this yesterday for Super Bowl Sunday….it was amazing!! I used Beefy Onion Lipton Soup mix instead of the flavor boost (because I couldn’t find it) and it was still soooooo good!!! Will make again…and again and again!

  • Viola Uhl

    Looks like something my hubby would love

  • Cindy

    Just have to say “thank you” for sharing your recipe. Finally a stew recipe that is a KEEPER! So yummy!

  • I need help! I made this and while my house smells very good, the stew tastes almost a little too tart?!?! (Best word to describe it). Any thoughts on what I can add to make it a bit better?!

    • I’m not sure why it’s tart… very odd! You could add more Worcestershire sauce though.

  • Amanda Kline

    I made this today and will be trying it soon for supper. My only concern is its not think or “stew like” like in the picture. Any suggestions?

    • Becks

      At first spine didn’t either, but by the end, give it a good stir and it will be. Promise! It was delicious!

    • Thugnificent

      Thick? Use a Rue or slurry. Flour+butter or corn starch+water.

  • happypeacefullone

    I made this recipe and it was fantastic! It is just hubby and I to feed so we always have lots of leftovers. To get a little creative with the leftovers portion, I added a half cup of Heinz chili sauce and about a cup of day old strong coffee – (my husband likes gravy and sauce). Your recipe was very close to an old pioneer recipe called “Ketchum Canyon Stew” that was used for meals on the pioneer trails (which is a time consuming chore to make because there is no crock pot use after prepping it). Your recipe was easy, amazing and adding the ingredients did not take away from it at all… just gave us more sauce to clean out of the bowls with the bread I bought to accompany the meal! Thanks for sharing this!

    • Thanks so much for coming back and sharing!!

  • Amanwhocooks

    I don’t usually comment on anything but I had to come back and say Thank You for such a wonderful recipe. I did add 2 cloves of garlic and instead of 2 cups of water, I used 1 cup of water and 1 cup of newcastle brown ale. I started late so I set on high in the slow cooker for 4 and half hours. It came out so good. I invited a friend over who likes beef stew and he ended up having 3 bowls. Yeah, you read that correctly, 3 bowls. Oh and I wasn’t able to find the demi-glace so I used the swanson flavor boost. I will definitely be making this again soon. Now I’m off to heat up some beef stew leftovers as it just started to snow and I know the stew will taste even better today.

  • Amanwhocooks

    I don’t usually comment on anything but I had to come back and say Thank You for such a wonderful recipe. I did add 2 cloves of garlic and instead of 2 cups of water, I used 1 cup of water and 1 cup of newcastle brown ale. I started late so I set on high in the slow cooker for 4 and half hours. It came out so good. I invited a friend over who likes beef stew and he ended up having 3 bowls. Yeah, you read that correctly, 3 bowls. Oh and I wasn’t able to find the demi-glace so I used the swanson flavor boost. I will definitely be making this again soon. Now I’m off to heat up some beef stew leftovers as it just started to snow and I know the stew will taste even better today.

  • OH my this recipe sounds so good i can’t wait to make it for me and my love tonight..

  • CD

    Do I use one packett of the Swanson Flavor Boost or two?

  • Jazz

    This almost looks too good to eat! Is it okay to use russet potatoes, that is all I have on hand..also, is it possible to use beef broth instead of the flavor boost..if so, how much? I’m super excited to try this!

    • GIO

      Has anyone seen what the calories are for a serving of this stew? Just curious – It looks great!

  • Jazzy

    This looks and sounds devine! My first beef stew and my husband, my tummy and I are super excited! Right now I have some beef stock in my pantry..can I use that instead of the demi glace? If so, how much?

    • Becks

      I couldn’t find any delgaze or the Swanson stuff. (Store only had chicken booster, no beef) so I used 2 cups beef stock in place of the 2 cups of water and it turned out great!


        sometime try the better than bullion mushroom base. This is the best tasting flavor ever and I am not a big mushroom person at all…

  • Unfancy Nancie

    This is very similar to the stew I have made for years, the only difference is I add garlic, paprika and a little tomato paste and use stock instead of water. I then cook dumplings on top of the stew…yummy!

  • Joanne

    Ok I have this on the slow cooker right now but realized I added more Worcestershire sauce then I wanted. I hope it sort of phases out as it cooks.

  • Jocelyn Melinda Tisdale-Hicks

    Ooooh with some hot buttered cornbread! Honeychile what you talking bout!

  • Diana

    this looks delightful. One thing though that I would change is the onion. My mother has me hooked on white pearl onions for our stews, they are small and on the sweeter side and when you take a bite it just gives you a burst of flavor in your mouth.

  • Lauren

    i have done this recipe before and it’s amazing bu this time t I used 1/2 a cup of red wine vinegar and 1.5 cups of water to get a full flavoured taste. With the replacement it was the best stew I have ever tasted. try it.

    • Eleanor Girard

      red wine or red wine vinegar?

  • Lauren

    I also prefer using stewing pork over beef. I have made this recipe many times and the pork melted in my mouth. I now prefer it over beef. Sooooooo goood.

    • What a great idea, I love that! Thanks for sharing 🙂

  • Nadine

    This sounds delicious…..can’t wait to have a fire in the fireplace and a big bowl of this stew!!!

  • B Everything in One

    I tried this recipe today and it was so delicious!! I think the bay leaves add a whole new dimension of flavor from my usual… As well as the flavor boost. I also cooked mine on slow for 4 hours and on high for the last 2 and it still came out perfect! Thank u so much!!

    • Thank you SO much for coming back & commenting with your results – I’m super glad that you love it too! It’s a favorite in my household 🙂

  • Haley Holden

    I have been keeping tabs on this recipe for MONTHS! My husband and I work at a camp full time, so during the summer months we typically get all of our meals in the dining hall. We have been married since December and between moving, having a new job, etc, I just haven’t made this yet. However! Due to the fact that we get all of our summer meals in the dining hall, I haven’t been able to practice my cooking skills (or my crock pot skills)! :O This is my third day using the crock pot actually. ANYWAYS… Since it’s only us two, I cut the recipe in half (for the meat and veggies) but kept the same amount for the liquid ingredients (water, flavor, Worcestershire sauce, etc). Is that what I’m supposed to do??? :S Also, I still have to remember to read ALL of the instructions before starting what I’m doing, so I threw everything into the crock pot right away (with the exception of browning the meat and sauteing the onions). Do you think that will be okay??

    • I would have cut the entire recipe in half, liquids included. I think that throwing everything in at the same time won’t produce a huge difference, but next time you try it – try it the other way. Either way, I hope you enjoyed it!! And, thanks so much for ‘keeping tabs’ on the recipe 🙂 It sure is a favorite in our home!

  • Miz Bleu

    Hi Crystal, just ordered demi glace from Williams-Sonoma to make this recipe. It was pricey, but I’m trusting you. My Mom was an excellent cook but as she got older she exchanged some of her meals and one of them was beef stew. She found a bag of frozen beef stew at the grocery store. Nasty, she thought it was good. My husband called it fart stew. Mom is gone now and when I saw it and read your promo for it, I thought I have got to make it. We haven’t had stew since our fart stew in 2009 so I’m really looking forward to it. You sold me and when my demi-glace arrives and I make it I will definitely give you a heads up. I’m gonna follow the recipe as you have it. My one question though is, I know stew meet is kind of tough, did you tenderize it at all before hand?

    • Hi! I’m thrilled that you invested in the demi glace, I think that you’re going to LOVE it! So much flavor in there, it’s seriously amazing stuff. I don’t tenderize my stew meat, I find that the cooking process used does a fantastic job in producing very tender meat – you can cut it with a spoon with no effort. I can’t wait to hear your results! And the ‘fart stew’ totally made me laugh out loud! haha 🙂

  • 8ozcrockpot

    What size crock pot is this recipe for? I have a an 8qt – will I need to adjust the recipe?

    • An 8 quart crockpot would work just fine for this 🙂

  • Stephanie

    I am not able to find the flavor boost or actual demi-glace just a packet of Knnor demi-glace gravy. Should I prepare the packet according to the directions and use 2 Tbsps of it or use 2 Tbsps of the powder? Thank you

    • Hmm, that’s a good one. I’ve never tried that before – but I would suggest to make the gravy & add that. Maybe even reduce the liquid called for a little bit to make a thicker concentrated flavor, more like what demi-glace would be.

  • Paige

    Made up what i could tonight, it’s all waiting to be put in the crockpot tomorrow. I’m so excited, your pictures look so delicious! I’m adding a couple pinches of chicken stock, mainly because I like the taste of it mixed together. I’m planning to serve it in bowls over cooked egg noodles too 🙂 yum! Did I say how excited I was?

    • I’m so glad you’re excited… I’m excited for you to try it, and I hope that you love it as much as my family & I does!!

      • That’s exactly what it is, and you’re so right about the line being addictive! 🙂 Luckily, I live near an outlet center so I find myself getting some amazing deals there… but amazing deals on temp-tations can also prove to be very dangerous 😉

  • Danielle

    I have this in my crockpot right now. An addition that I did was add barley to add even more nutrition to it. Can’t wait to try it.

  • Mandy

    This recipe looks great! Question, if I make it the night before, can I store it in the fridge and just turn the crockpot on in the morning??

    • Lily

      I did this last night! I put the beef, and the water and stock in fridge separate from the chopped up veggies. Then this morning I combined them all in the crock pot. This way the veggies wouldn’t get too soggy or mushy sitting in the broth. Since the recipe takes 8 hours, this helped my prep time in the morning!

    • Virginia Kahn

      yes had a girl friend that would put it together over night on low —- cook all day — she got home from work and ate – she said it made it all fall apart —–

      • SweetSharron

        This is how I make it. I like cooking the meat overnight and during the day. In the morning I put in the vegetables and let them cook all day. I like my meat cooked to where it is so tender it basically shreds. Yum, yum. Children love beef stew when it is very tender.

  • Gypsy

    HI I’m making this today and have everything in the crockpot. Is it ok that the liquid does not cover all of the vegetables? Since 2 cups of water and the 1/4 Worcestershire is all it called for I’m assuming this is ok. I hope so!

    • Yes, perfectly fine!

    • Megan K

      I am making this now and it did not cover the beef/veggies at all. I made 2 more cups of water and Worchestershire and poured it over and it covered just right…hope its ok?

      • Christina Glassbrook


    • Steve Rogers

      The vegitables will render down providing the moisture and flavor…Just let it simmer. It will work,, and BTW it smells great!

  • Lisa

    I made this today and loved it. I used “Better than Boullion” for the demi-glasse. You can get that at every grocery store here. I reduced the potatoes and added mushrooms and parsnips. Fabulous!!!!

    • Mrs. Coker

      “Better than Boullion” is what I used too! It’s in the slow cooker now and smells fabulous! Can’t wait to try. My first slow cooker beef stew 🙂

      • Brittany

        How much better than boullion did you use? I bought that as well

  • Heather

    I misunderstood your directions, and put the worcestershire sauce and demiglace in the slow cooker…not the saute pan, because I think the directions are just a little misleading….just FYI, in case you wanted to clarify this for other blondes like me:) I hope it turns out okay:/ Anyways, thank you!

    • Michele N

      i did the exact same thing, i have it in the crockpot now. hope it comes out ok!

      • Brook Estell

        Approx. how many serving did this make when you made it?

      • cgutierrez

        so agree!!! it was not very clear on that part, i did the same! i just poured the mixture out into the pan, then back in crockpot. hope it turns out ok!

    • Pam

      ” Pour the Worcestershire sauce, water, & beef demi glace (or Swanson Flavor Boost) into the skillet and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat & set aside”…
      Clearly states “Pour…into SKILLET”… how is it misleading?

      • Cheryl

        Can you substitute a chuck roast instead of beef stew meat?

  • Rachel

    i made this like two years ago and I have never forgotten it (but I lost the recipe) so I googled it and searched it forever until I found it again! I will not lose it this time and i cannot wait to make it again. thanks for this great recipe!

  • Alysha Re’anna Brooks

    I tried an irish stew variation of this, and it was PERFECT. Smithwicks Irish Ale is the best and talk about a good hearty meal for freezing cold days!

  • debbie s

    I made this beef stew using swanson flavor boost. It was very good. Thanks for the recipe.

  • Kelly

    I made this and it was pretty good, although I’m not a huge fan of Worcestershire sauce. Was wondering if I could reduce the amount and factor in something else? Would love to hear your thoughts! Thanks!

    • Yes, if you’re not a fan – you could just leave it out completely and proceed with the recipe as usual.

  • grupael

    I rarely comment on recipes I try a lot of recipes from here!. This recipe earns comments! I was skeptical of it when I was making it, partly because it doesn’t have a many ingredients, and again because it was too easy.
    I was seriously WOWED by this recipe! I just had two bowls, and going for a third. I am not a big eater at all, but man is this good!!
    When I first put it together, I figured it would be just okay. I am telling you, this is by far the best beef stew I ever had / made! I did modify it just a teensy bit. I added some minsed garlic. Otherwise followed it as is. I highly recommend this! Thank you for sharing!

    • I am SO thrilled to hear this! Thank you for coming back to share your awesome review of this recipe, and I’m so happy to hear that you loved it so much!

  • Erin

    it’s really bland without some paprika and allspice

  • JJ

    Hi! I was planning on making this tomorrow, for Christmas. I have a 4qt crockpot… waiting on an upgrade from the hubs lol Anyway, first question, will a 4qt be ok? And second question, would it work if I cooked it on high 4 hours? Thanks! Very excited to try it!

    • 4 quart will be a tight fit, but it should hold it. It will still work if cooked on high, but I prefer the low setting because I think the stew meat comes out more tender.

  • Allison Cote

    Making this as I type. Just a little concerned about my potatoes on the top. They were coated with the wet mixture, but are they still going to cook being so close to the top? I’m also speeding up the cook time–4-4.5 hours on high.

  • joy

    How long for high???

    • I’ve never made it on high heat before, I really think that cooking on low makes the meat more tender than the high setting on crockpots. But, if you do decide to go with high, I would think 4-5 hours would work.

  • Connie Tonn

    FYI: I found “Savory Choice” brand Beef Demi-Glacé on the Amazon website. You can purchase just a single pack or a pack of 6. It is sold by Taylor’s Market out of California . Since I had to pay for shipping, I bought the 6-pack. That way I have it on hand. It just arrived today so I will be making this Beef Stew recipe tomorrow! The packets have an expiration date of Sept. 2015, so it keeps a long time. Can’t wait to try it!

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  • Jenn

    I am making this (for the second time) as I type! I used the flavor boost, but I wasn’t sure how many packets to use, as I had never used flavor boost before. I used all 4 the first time and found the stew to be DELICIOUS but a little on the salty side. Today I’m using 2 to see how it comes out. THANKS FOR THE BEST BEEF STEW EVER! Seriously tasty 🙂

  • Tracy

    I haven’t made a stew in years because the last 2 were not that great. But yours looked sooo good that I decided to try again. It hasn’t even been a week and I am making it again to bring to my mom and dad’s tonite. My kids loved it, husband loved it, my dad will be in heaven he loves beef stew. Thanks for the great recipe. The only thing I added was garlic, were a garlic family. Thanks again

  • Baloo

    This is by far the best stew recipe I have ever tried! It didn’t last long, so I will be making it again real soon! I can put my other stew recipe’s away. 😉

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  • Alisha

    Its in the Crockpot right now! smells great. I didn’t have bay leaves or red potatoes. So I just used regular potatoes. And my stew meat was cut smaller than what is pictured it looks like so it may be ready after 6 hours which is fine by me. The smells coming from my Crockpot are amazing. I think I may use a low sodium beef broth/stock in place of the water next time, but that’s a personal preference because I like a strong beef flavor. Ill let you know how it turns out. I’m off to the store to buy some bread bowls! 🙂

    • Alisha

      Oh and I used 1 tsp of garlic and sauteed it with the onions and my family hates celery so in its place I used some fresh green beans that I had sitting there. But I pretty much followed the recipe exactly, only making minor changes to suit my family and what I had on hand.

  • ginal

    I’m Looking forward to making this tomorrow… I’ve never made beef stew before because no recipe had sounded so great, just one question for the Swanson beef flavor boost u don’t say how much to use… could u let me know how much?

    • They come in individual serving packets, so just use one of those packets! 🙂

  • ginal

    Ooo and thanks for the recipe… Looking forward to a great meal!!!

  • Trilby Pierce

    I made this a few months ago, and just tossed the stuff in the crock a few minutes ago for dinner tonight. It is sooooo gooood. And it will thicken up once it’s stirred and scooped into bowls. This is my go-to recipe now for beef stew! Thank you Mrs. Happy Homemaker for sharing this recipe!! As a side note, I used beef base (by Orrington Farms) instead of demi-glace because this is what I had on hand. Tastes just fine. I’d imagine that bullion would also work in a pinch!

  • Coley

    My crock pot has seen better days so making this in my cast iron pot. How long should it cook doing it this way? Can’t wait to try it.

  • TjoT

    I make this all the time and it is perfect! YUM!

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  • Barbara Barnett-Phalan

    This has got to be the best stew ever! have made it several times and always a hit! I use Swanson beef stock instead of water and the flavor booster. Very yummy!!

    • I’m so glad you enjoy as much as we do!

  • paodell

    Made this today! Very yummy!

  • Tina Marie

    My local grocery store did not carry beef demi-glace or the Swanson Flavor Boost, so I made my own using this recipe. It makes 2 cups, freezes well, and is a great sauce to top your steak with!

  • Grace Wu

    Will the powdered demi glace sold in packets work just as well?

  • Kristin

    Anyone have a picture of this Demi glaze? I’m a visual person.

  • cher

    Use1 to 2 envelopes of dry beefy onion soup mix mixed with tjevwater in place of the Swanson mix. I use the onion soup mix when making a roast too….makes delicious gravey!!

  • Stephanie Hawkins

    Just made this today (THANKS Pinterest!) – on the stovetop. DELISH! A previous commenter recommended throwing in some figs???? I’d never heard of such but since I had some dates on hand, I decided to give that a try. Couldn’t find Demi glacé so I used the beef better than (L.O.V.E that stuff!) I also took care to sear my meat well (in the past, I haven’t done so great) rather than over cook it. So I’m not sure what was the magic but this one of my best stews ever!

    • Stephanie, how long did you cook it on the stove top? That’s what I’m doing. I didn’t have time to put it in the crock pot.

  • Tammy

    Has anyone tried making this in a pressure cooker? It looks delicious so wondering if there are any alterations to make when using a pressure cooker. I have an electric one and I love the way it cooks food so much better than in the crock pot.

  • Moe

    I have it cooking in the crockpot now. The only thing I did different was add garlic and used 1 beef flavor boost and 1 sweet onion & burgundy wine flavor boost. Smells delish. I also reduced the meat because we are not big red meat eaters in this family, and used the potatoes that I had which were russett. And my carrots are always baby carrots.

  • sarah

    Can I use beef stock instead of the flavor boost?

  • sarah

    Can I use beef stock instead of the flavor boost???

  • Sarah Jaciuk

    Can I use beef stock instead of the flavor boost? I cannot find the flavor boost.

  • Shanice

    Hello! What a fabulous recipe! I made this Saturday for my boyfriend and I. It was cold and rainy-perfect day for stew. We devoured as much as we could until we were over-full. It’s that good! I served it with a crusty French Sourdough from a local bakery and the bread in combination with the stew was divine. The leftovers are fantastic and I have been eating them all week for my work lunches. I am also sure it would freeze OK which is probably what I will do next time.

    Here is what I did/changed:
    -Bought a 2.8 pound cross rib roast and chunked it up, leaving the fat and gristle out, so all in all I probably had closer to 2 lbs of meat
    -Put less than a large onion in as the bf isn’t a raving onion fan. I also added about a tsp of garlic and a heavy pinch of salt to the onion while it was sweating. Just couldn’t help it…
    -Replaced 1/2 cup water with red wine. Again, couldn’t stop myself.
    -Used beef Better than Bouillon since I could not find anything else in the store
    -Omitted celery and added sliced crimini mushrooms…yum!

    To be honest, the stew meat was falling apart at 6 hours on low but I made us wait another hour to be sure it was all ready. This was tough as the house smelled amazing! 8 hours is a bit overkill on this recipe if your meat and potato chunks aren’t much bigger than a large cotton ball.

    Thought I would leave my tips since I found everyone else’s comments so helpful. Thanks!

    • Rena

      How much better than bouillon did you use? Swanson discontinued the flavor boost and I’m not sure what to replace it with.

  • Brook Estell

    Anyone know how many servings this makes?

    • Shanice

      6-8 bowls depending on how big yours are and how full you serve them. I got 10 smaller servings out of my batch.

  • Michelle Theede-Green

    Made this last night, it was fabulous!!! I don’t really like stew but this one made me change my mind, I added Edanamme Beans instead of celery, One dollop of sour cream and it was so delish!!!! Thanks!

  • Shannon

    I have made this as the recipe states and it is delicious!!! To make it gluten free, do I just replace the flour with a gluten free flour like rice? Any other adjustments that need to be made?? Thanks for help!!

  • tammigirl

    I just assembled all of this and got it going. Boy, I already know it’s going to be wonderful!

  • Shay

    How many servings is this?

  • Jenna

    “Looking for a husband”? Seriously? Is this blog from 1954?

    • TalkBack10

      You don’t think there are women in the 21st century looking for a husband? Times haven’t changed THAT much!

  • Aimee

    Saw this on pinterest…made it this evening for dinner and served it over thick cheesy grits…to.die.for! Thank you!

  • Ana S.

    This sure looks delicious! Will be going to try this. The only problem is that my slow cooker is also a rice cooker and for some reason the slow cooker is just a high setting. Could I make this stew at a high setting, for how many hrs?

  • Brianna Sabetti

    I made this today and added 1 more cup water, and 1 cup beef stock to cover the veggies, I also substituted the Swanson beef flavor booster with 2 tbsp McCormick Brown gravy mix since I couldn’t find any flavor boosters anywhere, sold out probably due to Thanksgiving being 3 days away 🙂
    it turned out amazing, and I’m glad I added more liquid. If you have a bigger crock pot I don’t think you’d need to add more liquid, I have a 5qt one so I definitely did.

  • Kristina

    Made this today but with beef broth and pork stew meat. Also you,forgot one main ingredient, GARLIC! Gotta have the garlic. We added a cup of our green beans from our garden last sseason too!

  • J_Shive

    Made this tonight and I must say that I loved it. One suggestion, add garlic. It makes it pop. Other then that my family ate it and lied how the meat just fell apart in thier mouth. Thanks for sharing this recipe!

  • I made this tonight and it truly IS THE BEST beef stew Ever! I only did 2 things differently. I added about 5 cloves of minced garlic (LOVE my Pampered Chef garlic press!) and I cooked it on the stove top. About an hour and a half on medium/high heat, covered. If you do the stove top method, be sure to stir about every 15 minutes. I used a non-stick TFal dutch oven. My boyfriend said he wasn’t very hungry because we had a good lunch (no breakfast), but he had 3 bowls. If your store doesn’t have it, find it somehow. You’ll find it at finer grocers or online. I got mine at Whole Foods. In any event, I would NOT substitute the demi glace. I’ve made beef stew many many times over the years and the flavor the demi glace gives is remarkable. Do yourself and your family a huge favor and make this stew this week! Yummers!

  • V. Evans

    Okay I am doing two things for the first time. One is comment on a recipe. Two is make stew. First let me preface this comment by saying I do not cook. When I say I do not cook, I mean I really don’t cook. I have a wonderful fiance that is an amazing cook and he cooks for me. He makes wonderful recipes in the crock pot, so I was inspired to give it a try and surprise him. I figured if I could read a recipe I could put it in a pot and plug it in. I made a few adjustments just to say it was my own creation with some help. I added one tablespoon crushed garlic, one cup red wine, and half of onion finely chopped (I do not like onion but I like the flavor of onion) I worked a full 8 hour day and just got home. The house smelled so good when I walked in. I couldnt wait to see what how my creation turned out. I lifted the lid and stirred the contents. It was a rich brown gravy broth that was the perfect “stew” consistency. The stew meat was separating as I was stirring which told me it was tender. I filled a small bowl and had a taste…mmmmmm so good. I cant believe I made something this delicious! I cant wait for my fiance to try my home made beef stew. He is going to freak out!!!

    • YAYYYY!! I am so happy to hear this! Thank you so much for coming back & telling this to me – I love to hear when someone loves a recipe as much as I do… and congrats on the cooking success! I bet your fiancé was so super happy!

  • Kimikaze

    Slow Cooker died in kitchen sink crash test. How long and what temp if I make this on the stove top?

    • Oh no! That stinks! I’ve never made it on the stove top – but I would cook it on low for about 3-4 hours to try & mimic the slow cooker, stirring occasionally – and check for tenderness along the way to see if you need to cook it longer. Hope this helps!

    • Kim

      If you own a cast iron skillet, you can put it in the oven covered on 350 for about 2 hours. I do mine in the oven to warm my house in the winter and it smells so good!

  • kay

    How many servings does this make?

    • About 6-8, depending on how big of a bowl you serve in.

  • Tamara

    I have a newer wide oval crock pot and a taller old school one…which to use? I am guessing the taller smaller one so everything is layered better?

    • I don’t really think it matters – I use a newer oval one myself.

  • Caley Allison Gartee

    Sad that they use MSG instead of real flavoring to make this.

  • Tonia

    I have this all in my crockpot now. I find 8 hours to be quite long. Will 5 or 6 suffice? Thoughts anyone? Very excited to try this

  • Michelle

    If I want to make enough for at least 10 servings do I use 3 lbs. of stewing beef or 4? Also how would I adjust the ingredient amounts using 3 lbs. of beef? I assume I would just double everything using 4 lbs. but would rather just use 3lbs. Can you reply asap as I am anxious to try this!

    • You can really use either – 4 pounds would definitely be meatier. Just double the recipe by 1 & a half to use the 3 pounds of meat, I’m sure you’ll have more than enough for 10 people! 🙂

  • Michelle

    Can you tell me how I would adjust the amount of ingredients if I use 3 lbs. of stewing beef? I want to make a larger amount.

  • monique madruga

    I just found this post and am excited to make this recipe!! We have it in the crockpot now but we did not have large carrots so we used baby ones. I did not know how the measurements apply to cup measures and the crockpot is a bit full… The liquid is just covering up to the meat and not covering carrots or potatoes.. Should I be adding more liquid??

  • Meggie Nelson Thrasher

    Made this today and WOW! Husband said it was the best beef stew he’s ever had and I agree! Did everything by the recipe, didn’t change a thing. Perfect

    • This is so great to hear! I’m so glad that you & your husband enjoyed it so much! We certainly love it too! 🙂

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  • Brenda Smith

    Love, love, love this recipe. Next time I will make a double batch so I can bring some to the neighbors.

  • Tamara

    I am the WORST cook ever – no really…I am a nightmare in the kitchen for almost anything that requires an oven or stovetop. I am making this today for the SECOND time! The first time was for Christmas Eve for just my small family. My husband loved it (rare, rare, rare!). So happy to have found this recipe and went out of my comfort zone – thank you Mrs. Happy Homemaker and YAY me!

  • Joy S. Hines

    Omg I cooked this last night and it was really the best I’ve ever had. The only thing I did different was I added a tablespoon of better than bouillon beef base in the skillet with a Lil over than 1/4 cup of Worcestershire sauce then I added it to the pot with 1 1/2 cups of water. I also added a pinch of garlic salt and I did everything else as stated in her recipe. You will looooove this!!! Thanks for sharing. <3 Joy from nc

  • Joy S. Hines

    I highly recommend getting better than bouillon beef base. ….it adds so much flavor! !! You can start out with 2 teaspoons or tablespoon. You don’t want to over do it.

  • DebbyB

    Just made this today. I halved the recipe since there are only two of us but other than that followed it exactly. My man loved it. Should have doubled it instead. This is perfect!!!!

    • Yay! Sounds like it was a hit, and I’m so happy to hear it! We obviously love it here too! 🙂

      • I’m so glad that you love the detergent! It’s the only one we use! To answer your question, this is most definitely safe for HE washers!

  • Katy

    I just got my slow cooker for Christmas this year (hooray for grown up presents!) and I’ve already made this 3 or 4 times. Such a great recipe, I’m always sad when the left overs are gone 🙂

    • This is awesome to hear – yay! 🙂 So glad you’re loving the stew!!

  • Beth

    I am a believer. This is the best beef stew. thanks

  • Donette Beechem

    Made this the other night. Had it for dinner the next day. My family loved it!! My husband said it was the best stew he ever had.

  • Aly

    I usually hate beef stew but wanted to try to change my mind and this was the perfect recipe to make! Not bland, chewy beef stew like I’ve had in the past! Thanks for sharing!!

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  • Christine

    This was delicious! Only wish I had a bigger crock pot 🙂 Thank you.

  • glenn

    Going to surprise my wife this weekend and make it while she is at work !!

  • Irina

    I don’t have a crockpot, but it looks so good that I decided to make this stew in a dutch oven on stove top. Only thing I left out is flour and I used 2 cups of beef stock instead of water and flavor boost 😀 It came out amazing! SOOOO GOOOD my toddler ate his whole meal. I cooked it for 4 hours and the meat was melting in our mouths. The flavor, the juiciness!!! So comforting and so delicious!

  • Patricia

    How many people is this recipe supposed to feed? We are having an Outreach dinner and feeding 70 people so I would like to know how many times I have to multiply this recipe by please.

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  • Marlene K

    I just bought the Demi glaze you had! Amazon…do I out a entire packet to the recipe above? And can I add tomatoe sauce or paste to this, my guest coming love a very saucy tomatoe stew they said….( in laws very picky..first meal I’ve cooked for them..I’m very very scared) but I picked your recipie out if so many…it has to be perfect! Thank you! Hope your still reading these comments!!

    • I actually measure out 2 heaping teaspoons worth. And yes, you’re more than welcome to add tomato sauce or pasta to it since your guests are tomato lovers!

  • Hailey Baker

    Is there anything you can use if you don’t have Demi glase or the flavor boost? I’ve made this a few times before with the boost and it was amazing but it got discontinued where we live

    • I’m really not sure I can offer a worthy substtituion as those two work the best. Beef bouillon is the only thing I could advise, however, it just won’t do the stew justice because it won’t add that hearty richness as the demi glace does. You can, however, buy the demi glace on Amazon though, that’s how I get mine.

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  • Patty

    looks like what my mom made, years ago.

  • Artiste

    This is the best stew i have ever made. I lost the recipe years ago and have been scouring pinterest ever since to find it!!! I did a happy dance when i found it! twerk miley miley twerk!

  • Mary Gammon Hightower

    I am trying to calculate the nutritional information for this recipe-can anyone provide the number of servings? I’m guessing 8 maybe??

  • Linda Hand

    This is the first recipe that I have ever commented on. I think you are right! This is the best ever beef stew. I did make a few changes but the basic recipe is really good.I used low-sodium beef broth instead of the water and added garlic and 8 oz.of mushrooms (used l lb. of stew meat + 8 oz. of mushrooms). Also used Better Than Bouillon Beef Base instead of the demi-glace. At the end of cooking I added 1 T. of tomato paste which added depth of flavor. This is a keeper!

  • Cheryl

    Can you use a whole chuck roast instead of cut up beef stew meat?

  • jade

    do you chop up the meat before searing it and adding to the crockpot or do you just put the big chunk of meat into the crockpot?

  • Peggy Nikolaou

    I could almost taste it! Thank you.

  • Kathy

    Made this while visiting grandkids recently Everyone loved it. My husband felt it was the best stew he’d ever had. My son & 2 grandsons took it for lunch the next day. My changes: used organic beef broth in place of water, partially fried up the carrots & potatoes in olive oil, salt & pepper & set in fridge. I added those after meat had been in cooker for 6 hrs (fall apart good). Added potatoes & carrots last 1.5 hrs so they didn’t become mush. Couldn’t find demi-glace in stores so I used Mccormick Beef Stew Seasoning mix dissolved in 1 cup boiling water & added in last 1.5 hrs. Thickened it up & added more flavor. I slowed cooked mine on High.

  • Gizzy N

    I’m about to make a crock of this tomorrow, probably for the 12th+ time since I first found this recipe/your site in 2014.

    Admittedly, I have tried other stews in the interim, just because I’m a bit of a kitchen addict and I love giving new recipes a spin, but I inevitably come back to this one with the thought, “that other just didn’t match up.”

    I think the BEST part of your recipe is that it is so flexible. It’s an extremely basic and simple beef stew (which I mean as a HUGE compliment) on which any cook can build to suit their own preferences if they wish… but it is 100% amazing exactly as is, too.

    To me, that is the best kind of recipe… because individual tastes are so varied. You want a recipe that has a broad appeal as a base, but that isn’t so fussy that you can’t make alterations to suit an individual family’s needs. Some people like a bit of garlic hint to their stew, or some tomato flavor/texture. Some want that nice dash of red wine, or extra veggies like beans or mushrooms or even lentils.

    This is the kind of recipe you can make those changes to, without at all undermining the excellent result of just the base ingredients and instructions provided. And it’s the kind of stew that is great with some crusty french bread, or a good helping of dumplings, or just a nice side salad.

    So those are the reasons I keep coming back to your recipe… and I figured with as many times as I’ve made my family happy serving this to them, it was about time I got off my lazy butt and let you know how great we think this is!

    Thanks so much for making dinner awesome in my house!

  • Kathy

    I’m a little nervous about 8 hours in the crock pot… do the veggies hold up or do they get mushy?
    Also, for those who can’t find the demi-glace, I use Gravy Master, not 2 tsp. though, you only need 1/4 to 1/2 tsp.

  • insiderknowledge

    How long would you cook this on high?

  • Linda Lee

    how many people does this recipe serve?

  • Smith

    I can never understand why people comment on how good a recipe is, but when you read their comment they ended up with a completely different recipe by the time they added this and added that and substituted this for that, etc.

  • angel

    I just made this exactly like the recipe which i hardly ever follow, added some chopped garlic and green beans as the only additions. This truly is the best stew and its the Demi glace that makes all the difference. I used the Demi glace also when making gravy for smothered hamburger steaks. Makes the most unbelievable gravy. I was happy when my local grocery store started carrying it. I found it in the beef stock isle…thx for the awesome recipe.

  • Patricia Reaume-Shears

    what IS demiglaze please. I thought it was the stuff stuck to the frypan after browning. add a bit of liquid, stir and it comes off to be put in the crockpot,,,,,,,,,,,,,, but I am really not sure.. ????????

  • Val

    this is truly the BEST stew ever. I am making it and taking some to my in-laws!

  • MrsH

    I made this today and it was delicious!! The only changes I made was leaving out the onion (husband is allergic) and using 2 heaping teaspoons of Better Than Bullion instead of the demi-glacé. The meat fell apart it was so tender and yummy. Absolutely the best beef stew I’ve ever made or eaten! My picky daughters devoured it and requested that it be added to the regular rotation. Thank you for such a great recipe!! Perfect for fall!!

  • Terri Mellons

    Well, I can certainly see why this is your #1 recipe. I just turned the slow cooker off and took a bite. You weren’t kidding when you said it is delicious. Without a doubt, it’s the best I have ever had. I will return to your blog and this recipe again and again! Thanks for a new favorite!

  • Kiver

    The name says it all! This is the Best Beef Stew! Have already made multiple times!
    I did use Demi Glaze. Gave it a nice flavor!
    This is easy & delicious!

  • Diane Prescott

    I made this last night and it turned out pretty delicious. I also substituted with Better than Boullion Beef flavor. I think I’ll keep this in my rotation 🙂

  • Lara Hill

    This did not come out good. I’ve had better beef stew recipes. That was too much Worchester sauce. Nasty!! Just awful. Nothing like working hard all day, then waste your energy cooking something disgusting. Followed the recipe. Gross.

  • Claudia

    I’m going to make this stew next week, it’ll go great with our cold weather here in Colorado.

  • XBoxlover

    This was one delicious stew!! The meat was so tender after cooking for a few hours. I also used beef broth and a couple cloves of minced garlic. Cannot wait to use this leftover broth (I doubled on purpose). Will use for either gravy or to make soup. Veggies were cooked great but I felt that my crockpot cooked this way faster than 8 hours. Definite keeper!

  • Lawrence Dotta

    I cook with spices I found your recipe while looking for the best spices to use for beef stew – thyme, oregano, rosemary, etc; and I have no doubt that your stew is good, but I think it could be better. You didn’t really make use of the vast number of spices available. Seasoning salt, black pepper, bay leaves – That’s it? – What are the ingredients of Demi – Glace (Glaze?). Anyway, I find the recipes on this site lacking in the use of spices. In my opinion, that is where blue ribbon flavor comes from.

  • MalissaHunsinger

    I have made this beef stew a few times now and it is truly one of the best dishes I have ever made. My entire family loves it and that is saying a lot, as they are very picky eaters! The biggest change I made was omitting the celery because no one in my family likes it, especially me. 🙂 I also used russet potatoes instead of red, just personal preference. I ended up using Better Than Bouillon on my first try and it worked so well that I have yet to try it with the demi-glace. I can’t imagine this stew gets any better, but I would like to give the demi-glace a shot sometime. Thank you for this delicious recipe!!

  • Sharon Fleming

    I have a blog about family mealtimes and I would like to use a photo of your stew (the 2nd photo) and then link here for the recipe. Could you please give me permission to do that? My blog is

  • Marcea

    Wow! I made this for the 3rd time on Sunday! I love this recipe. I usually follow the recipe exact, however this week my trustee ol crock pot went on a permanent vacation! I had a 3lb roast I wanted to use, but got lazy and didn’t want to chop it up so… I got my Dutch Oven out. Did the recipe, except kept the roast in tact, Cooked it 3 hours on 325. So very very very good!! Yummy!

  • Patricia Smith Leer

    Has anyone tried doubling this recipe!

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