Harvest Beef Stew

Harvest Beef Stew


Create the quintessential autumn meal. Serve it with a fresh-baked loaf of crusty bread to soak up the mouth-watering sauce.


  • 1 tbsp olive oil
  • 1 ½ pounds beef for stew
  • 1 quart canned or stewed tomatoes, undrained
  • 5 carrots, cut into 1-inch pieces
  • 3 medium potatoes, cut into 1-inch pieces
  • 3 celery stalks, chopped (about 1 cup)
  • 1 medium onion, sliced
  • 1 cup apple juice
  • 2 tbsps dried parsley flakes
  • 1 tbsp dried basil
  • 2 tsps salt
  • 1 garlic clove, minced
  • ½ tsp black pepper
  • 2 bay leaves
  • ¼ cup all-purpose flour (optional)
  • ½ cup warm water (optional)


  1. Heat oil in a large skillet over medium-low heat. Brown stew meat on all sides. Drain excess fat.
  2. Placed browned meat and remaining ingredients except flour and water in Crock-Pot® slow cooker. Mix well. Cover; cook on high 6 to 7 hours.
  3. Before serving, thicken gravy, if desired. Combine flour and warm water in small bowl, stirring well until all lumps are gone. Add mixture to liquid in Crock-Pot slow cooker; mix well.
  4. Cook 10 to 20 minutes, or until sauce thickens. Remove and discard bay leaves before serving.