Holidays & Occasions
Baking & Desserts
Cheese & Dairy
Coffee & Beverages
Dinners & Sides
Spreads & Condiments
Dressings & Marinades
Healthy Living Articles
8 servings, 1-1/2 cups (375 mL) each
Read MoreRead Less
Tap or click steps to mark as complete
For more flavour, add 1/2 tsp. dried thyme leaves to Dutch oven with the meat and vegetables.
Do not pour bacon drippings down the sink. Instead, carefully pour drippings into empty can. (Bacon drippings will be extremely hot.) Place can in refrigerator until drippings have solidified. Then, discard both the can and the drippings.
Marinate beef and cook bacon, onions and mushrooms as directed. Remove beef from marinade; discard marinade. Add beef, onions, mushrooms and remaining ingredients to slow cooker; cook 10 to 12 hours on LOW (or 5 to 6 hours on HIGH). Stir in 2 Tbsp. flour mixed with 2 Tbsp. water. Cook 15 min. or until sauce is thickened.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was my first time making a beef stew - the dish turned out alright, but I think I'll try future stews in a slow cooker rather than stovetop. I've been making other Kraft recipes lately that have been much tastier (and less time consuming), so I think I'll stick to quicker recipes...or have my slow cooker do all the work!!
I love this recipe. I make it several times a year. It's so easy to make.
I use this recipe all the time and I just made it today, so I thought I would add a pic! Very easy to make and has great flavor. I do like my stew very thick, so I add a rue to make the sauce thicker, add a bay leaf, some Worcester sauce and no recipe is complete without some S&P.