Old Fashioned Slow Cooker Beef Stew


  • 2 lbs. beef stew meat, cut into 1 inch cubes
  • 1/2 cup flour
  • 2 Tablespoons oil
  • 1 bay leaf
  • 2 Tablespoons Worcestershire sauce
  • 1 onion, chopped (opt)
  • I use Onion powder or flakes instead to taste
  • 2 Knorr Beef Bouillon cubes
  • 1/2 tsp. pepper
  • 2 tsp. salt
  • 2 tsp. sugar
  • 6 carrots, peeled and sliced
  • 1 cup sliced celery (opt)
  • * I use 1 teaspoon Bon Appetit Seasoning instead of cup up celery
  • 4 lg. potatoes, peeled and cut into cubes
  • 4 cups water


  1. Coat meat with flour; set excess flour aside. In large skillet heat oil. Brown meat on all sides.
  2. In slow cooker, combine browned beef, bay leaf, Worcestershire sauce, sugar, chopped onion, bouillon cubes, pepper, salt, sugar, and vegetables. Pour water over all. (Almost to the top of your slow cooker). Cover and cook on low 8 to 10 hours. Turn control on high.
  3. Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of warm water. Cover and cook on high 10 to 15 minutes or until slightly thickened.
  4. Makes 6-8 servings. Serve with warm rolls or warm french bread