Slow Cooker A.1. Beef Stew
9 Comments Feb 19, 2018
Updated Sep 21, 2022
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Slow Cooker A.1. Beef Stew has great beefy flavor and is great over rice.
Table of Contents
Do you like A.1. Steak Sauce on your steak? Then I think you will enjoy how well the A.1. goes in this stew. This stew has a the usual carrots and onions, then I add a bell pepper for flavor. There is no potatoes in this recipe, instead I serve this over hot rice. I love homemade beef stew and I am happy to have new variation.
To start, I make a flour mixture and coat the beef. I brown the flour coated beef in oil, then stir in beef broth. This will give the sauce in the stew some thickness. I add the beef and broth to the slow cooker and add the remaining ingredients.
I’ve been in Alabama this week visiting a few other food bloggers, and in my off time been working on this recipe for you all. I’m missing homemade meals and this stew is something I am going to make again when I get back. I think the stew goes great over rice, but even egg noodles would be great. I hope you have a great week and enjoy this new recipe.
Slow Cooker A.1. Beef Stew
Ingredients
- 2 lbs. beef stew meat,, cubed
- 2 Tbsp. cooking oil
- 1/4 cup all purpose flour
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. dried oregano
- 14.5 oz. can beef broth
- 1 white onion, diced large
- 1 bell pepper, diced large
- 1 lb. baby carrots
- 1 garlic clove, minced
- 1/4 cup A1 steak sauce
- 1 bay leaf
Instructions
- In a large bowl or ziplock bag add the flour, salt, pepper and oregano. Add the beef stew meat. Stir to coat the meat, or seal and shake the bag to coat the meat.
- Set a large skillet on the stove top and set to medium-high heat. When the pan is hot add the oil. Let the oil heat up then add the flour coated stew meat. brown on all sides, no need to cook all the way though. Add the can of beef broth to the pan and using the spatula scrape up the browned bits off the bottom of the pan. After the beef broth comes to a boil, remove from heat and add the meat and sauce to the slow cooker. Add remaining ingredients. Stir.
- Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
- Discard bay leaf. If desired, degrease the stew. I do this by laying a paper over the stew and lift up, the grease will grab to the paper towel. Serve and enjoy.
How to Video
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Your receipes look great. Cant wait to try them.
I have not made the recipe yet, but it looks delicious. I am looking forward to trying it, hopefully this week-end.
My question is: Can the recipe be divided into smaller amounts and frozen?
I don’t see why not!
Absolutely you can freeze it.
I made it as written and served it over garlic mashed potatoes made with buttermilk! Excellent recipe! Thank you Sarah! I will be sharing this recipe!
I made it today. Really good I add a can of mushrooms then 30 minutes before finishing i add sweet peas. Family love it! Thanks
Geez, is that true? It looks like a good recipe and I’m going to give it a try this weekend. I may skip the flour to make a little less calories per serving.
I understand that baby carrots in the bag are treated with bleach to take the rough skin off them.
This was a viral conspiracy theory that is decidedly false. The carrots are washed in water with ~3-4ppm chlorine in it for sanitization. For reference, ~3-4 ppm is about what you’ll find in your average well-maintained swimming pool, and chlorine is also found in many municipal water supplies at ~1-3ppm concentration because it has been found to be perfectly safe.