Slow Cooker Beef Stew

Slow Cooker Beef Stew

38

"This beef stew recipe requires very little prep time the day you're cooking it. Cutting up vegetables ahead of time helps save time on this easy recipe."

Ingredients

9 h 20 m {{adjustedServings}} servings 684 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 684 kcal
  • 34%
  • Fat:
  • 35.5 g
  • 55%
  • Carbs:
  • 52.4g
  • 17%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. The night before, cut up potatoes and carrots and slice onions. Put all the vegetables in a plastic container filled with water overnight.
  2. Also the night before, marinate the stew meat with Worcestershire sauce and herb seasoning in a plastic storage bag. Place in the refrigerator.
  3. In the morning, put the raw beef in the bottom of your slow cooker. Drain the vegetables, and pour in on top of the beef. Pour in the stewed tomatoes and tomato juice. If you like your stew a little spicy, add a chopped jalapeno pepper or two.
  4. Turn the slow cooker on high for 1 hour. Then, set your slow cooker to low for 6-8 hours. The beef will cook completely, and will be very tender.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

38
  1. 47 Ratings

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We found that this was a real good recipe, however, I did tweak it a little bit. After it cooked for 4 hrs, I saw the broth was thin, so I removed some of the juice. After tasting it, I found it...

I following this recipe exactly as written, but it came out with way too much tomato taste to it. I will not make this again. I wanted a beef stew recipe that actually tastes like beef, not al...

Overall, this beef stew was very delicious. The first time I made it the potatoes weren't quite soft enough, but I think it was because it smelled so good and I got impatient and began eating ;...