Recipe Monday: Winter Beef Stew

Closeup of steaming hot beef stew.

Have you checked the forecast for this week? Temperatures in Arkansas are dropping tomorrow morning, and of course, I think that food is the solution.  

That’s why I am posting this beef stew recipe that you can stick in a slow-cooker in the morning, and it will be perfect when you walk in the door at 5 p.m.  I also gave you the cooking instructions if you’re strapped for time.

Either way, pick up a hearty red wine and some crusty French bread and enjoy!

Winter Beef Stew

Adapted from


  • 6 tablespoons all-purpose flour, divided
  • 1/4 teaspoon salt, optional
  • 1/2 teaspoon pepper, divided
  • 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 3 cups beef broth
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 3/4 teaspoon dried thyme
  • 3 large potatoes, peeled and cut into 1-inch cubes
  • 3 medium carrots, cut into 1/4-inch slices
  • 1/2 cup frozen peas, thawed


  • In a large resealable plastic bag, combine 4 tablespoons of flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat.
  • In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours or if using the crockpot, put all ingredients in and cover and cook 6-8 hours on low.
  • Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.

READ MORE: A Taste of France in Arkansas

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