A stew that will heat you up on a cold winter day. To thicken stew for a gravy base, mix 1 heaping tablespoon of cornstarch with 1/3 cup cold water and mix in for the last 1/2 hour of cooking time.

Tara
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a slow cooker, combine the stew meat, boiling water, lemon juice, Worcestershire sauce and garlic. Stir in the onion, bay leaf, salt, sugar, ground pepper, paprika and allspice. Add the potatoes, carrots and corn.

    Advertisement
  • Cook on HIGH for 2 hours.

  • Switch the slow cooker to LOW and cook for another 3 1/2 hours. Remove bay leaves before serving.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

444 calories; 21.3 g total fat; 99 mg cholesterol; 969 mg sodium. 28.6 g carbohydrates; 33.6 g protein; Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/24/2004
Thanks to the reviewers' comments and the instructions about adding "1 heaping tablespoon of cornstarch... " it was pretty easy to see this was soup not stew. So I made simple changes: use chicken broth not water for flavor. Use 2 cups not 4 to prevent soupiness. Use low sodium broth to prevent saltiness. Add 1 simple pat of butter on top to add richness and prevent sticking (when it reduces and gets thicker). Problems solved -- basic and pretty yummy. Read More
(68)

Most helpful critical review

Rating: 3 stars
09/23/2005
This was OK but not as good as mine I use beef broth (not water)I would add a can of diced tomatoes and flour & brown the meat first for thickening I don't think it calls for corn. just carrots celery could add green beans and peas Joyce Read More
(29)
46 Ratings
  • 5 star values: 12
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 6
Rating: 4 stars
09/24/2004
Thanks to the reviewers' comments and the instructions about adding "1 heaping tablespoon of cornstarch... " it was pretty easy to see this was soup not stew. So I made simple changes: use chicken broth not water for flavor. Use 2 cups not 4 to prevent soupiness. Use low sodium broth to prevent saltiness. Add 1 simple pat of butter on top to add richness and prevent sticking (when it reduces and gets thicker). Problems solved -- basic and pretty yummy. Read More
(68)
Rating: 4 stars
09/24/2004
Thanks to the reviewers' comments and the instructions about adding "1 heaping tablespoon of cornstarch... " it was pretty easy to see this was soup not stew. So I made simple changes: use chicken broth not water for flavor. Use 2 cups not 4 to prevent soupiness. Use low sodium broth to prevent saltiness. Add 1 simple pat of butter on top to add richness and prevent sticking (when it reduces and gets thicker). Problems solved -- basic and pretty yummy. Read More
(68)
Rating: 3 stars
09/23/2005
This was OK but not as good as mine I use beef broth (not water)I would add a can of diced tomatoes and flour & brown the meat first for thickening I don't think it calls for corn. just carrots celery could add green beans and peas Joyce Read More
(29)
Advertisement
Rating: 5 stars
08/28/2006
Hi I put this together this morning in the crockpot for our dinner. About 1/2 hour before it was done I put bisquick dumplings on top. My husband and I really enjoyed this meal. The flavor was great. Had plenty left over to freeze. A fantastic crockpot recipe. Sincerely Judy Read More
(28)
Rating: 3 stars
11/05/2003
I was looking for something to make one sat morning & i found this. Easy tasty not really any fuss. Which is what I like. The only real fuss was peeling the potates. Read More
(15)
Rating: 4 stars
12/02/2009
This was good but I did make a few changes. I used 2 cans beef broth and 2 cups of water instead of 4 cups water. I also added a package of au jus gravy mix. This was delicious with the changes; however it did make it overly salty. Between the broth and the gravy mix I think the salt can be omitted completely. Read More
(10)
Advertisement
Rating: 5 stars
10/17/2006
I absolutely loved this recipe and so did my family and friends so I am making it again today. I followed some other peoples advice and added 2 cup low-sodium beef broth and 1 cup of water instead of the 4 cups of water and also added 1 tbsp of cornstarch. Read More
(9)
Rating: 4 stars
04/14/2009
YUM! I like the flavor of the 'broth' part...of course I added a little extra of all the spices and it is really nice. My family likes a thick stew so I dredged the beef in flour and browned it and added some corn starch toward the end. OH! And I was short on time so I made this on the stove instead of the slow cooker. Used half the meat...I really love how the allspice/Worcestershire/sugar/salt/bay leaf flavors the stew! Read More
(8)
Rating: 3 stars
03/22/2010
As written I'm not sure about this recipe. I used 2 cups of boiling water with low sodium Sprouts Beef broth in it. Had to add a can of diced tomatoes for added flavor. Only used 3 new potatoes. Read More
(6)
Rating: 2 stars
09/29/2006
This was just okay. It had plenty of veggies and the meat was tender. The only thing that it could have used was thickness. My family thinks stews should be more creamier. I didn't realize this until it was to late. Read More
(6)