Slow-Cooker Beef Stew

SO excited to get my new toy, a Ninja! It’s a 3-in-1 cooking system.


Beef stew recipe from their cookbook which I modified a little to suit what I had on hand.


  • 2 pounds beef cut into chunks
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup flour
  • 2 tablespoons vegetable oil
  • 1 1/2 cups beef broth
  • 4 red potatoes, cut in half (I used 2 small russet potatoes)
  • 2 onions, cut in quarters
  • 1 cup baby-cut carrots (I used 2 regular carrots & sliced them)
  • 4 cloves garlic, chopped
  • 2 sprigs fresh thyme or 1 teaspoon dried leaves, crushed
  • 1 cup frozen peas, thawed (I omitted these)


1.  Season beef with salt and black pepper. Coat with flour.

2.  Pour oil into pot. Set to STOVETOP HIGH and heat oil.  Add beef and cook uncovered 10 minutes or until browned, stirring occasionally.


3.  Stir broth, potatoes, onions, carrots, garlic and thyme in pot.


4.  Set to SLOW COOK LOW for 7 hours. Cover and cook until beef is fork-tender. Stir in peas during last 10 minutes of cooking.


After 7 hours it’s ready!


Put the lid back on and keep it warm until the rice is ready.




One final picture, just because it looks so sexy sitting there.


Tags: , ,

Categories: Stews, Tools

2 Comments on “Slow-Cooker Beef Stew”

  1. Thursday, January 30, 2014 at 9:09 am #

    OH MY, you put gravy all over the two scoops rice? Fantastic! Question? Were the veggies really soft? I’ve been trying to find a stew recipe where the veg is a bit more crisp, I mean other than the potatoes.

    • Thursday, January 30, 2014 at 5:12 pm #

      The veggies were soft after sitting on low for 7 hours. If you want them crispier I wonder if putting them in during the last 1-3 hours would do the trick?

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