Grammy's Kitchen · Beef Stew · Classic Slow-Cooker Beef Stew
One of 148 beef stew recipes we measured
It ranks #1 of 148 for gravy quality among the beef stew recipes we compared. 8 cooks on www.southernliving.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 71% |
| fat | 0% | 3% |
| aromatics | 0% | 23% |
| salt | 0% | 0% |
| thickener | 0% | 1% |
| vegetables and beans | 0% | 91% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.5 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 lb. dds |
| 30 g | 1/4 cup all-purpose flour |
| 33 g | 2 Tbsp. tomato paste |
| 11 g | 1 Tbsp. kosher salt, plus more to taste |
| 3 g | 1 tsp. garlic powder |
| 4 g | 1 tsp. Dijon mustard |
| 2 g | 1 tsp. dried Italian seasoning |
| 680 g | 1 1/2 lb. (about 3 medium) Yukon Gold potatoes, scrubbed and cut into 1-in. pieces (5 cups) |
| 340 g | 1 large (12 oz.) yellow onion, coarsely chopped (3 cups) |
| 454 g | 4 medium (4 oz. each) carrots, peeled and sliced into 1/2-in.-thick rounds (3 cups) |
| 198 g | 1 medium (7 oz.) turnip, peeled and cut into 1/2-in. cubes (1 cup) |
| 960 g | 4 cups beef broth |
| 16 g | 1 Tbsp. Worcestershire sauce |
| 4 g | 3/4 tsp. red wine vinegar |
| 28 g | 2 Tbsp. unsalted butter |
| 25 g | 1/4 cup chopped flat-leaf parsley |
Method: 3 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a good recipe. I've been putting turnips in my stew for years. For those who ask, yes, you can put raw beef into your slow cooker. Yes, you can make it ahead of time. The seasonings, the vegetables, the beef broth and the beef itself all contribute to ” — a cook, 5★
“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. I will probably omit the butter next time and add a bit more vinegar, but it's still a keeper. It w” — a cook, 5★