Slow Cooker Beef Stew

Slow Cooker Beef Stew

37 Reviews 2 Pics
  • Prep

    20 m
  • Ready In

    9 h 20 m
Vikki Mioduszewski
Recipe by  Vikki Mioduszewski

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 -6 servings

Directions

  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.

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Reviews (37)

Rate This Recipe
JUDES0118
69

JUDES0118

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 quite bland. I chose to use chinese 5 spice, celery salt and black pepper for the seasonings, and it was spectacular. I also added fresh mushrooms. Next time, I might add more mushrooms, forget the stewed tomatoes, and use Tomato soup instead of the juice.

PINKY302
53

PINKY302

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 all tomato. I'll keep looking.

UNRAVELEDPOET
32

UNRAVELEDPOET

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 ;-) This stew also tastes very good with a white or vidalia onion substituted for the yellow onion. Great recipe!

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 684 cal
  • 34%
  • Fat
  • 35.5 g
  • 55%
  • Carbs
  • 52.4 g
  • 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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