Slow Cooker Beef Stew III

Slow Cooker Beef Stew III


"Start this hearty stew the night before. The longer it cooks, the better it is! Tender stew meat with lots of mixed veggies! You'll have a great dinner all ready when you come home from work. Serve with Italian bread."


1 d 10 m servings 581 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 47.1 g
  • 94%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 682 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the carrots, potatoes, mushrooms, onion and celery in the slow cooker. Place the stew meat over the vegetables.
  2. In a medium bowl, combine the soup mix with the can of soup. Add the water and mix together well. Pour this in the slow cooker over the meat and vegetables.
  3. Add water as needed so that the liquid comes just to the bottom of the meat.
  4. Cook on low setting overnight, adding more water as necessary in the morning. Allow to cook all day.


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



  1. 203 Ratings


I wasn't able to start this the night before, so I cooked it for 6 hours on high and it came out perfect! I used beef broth instead of the water, added a few more carrots and potatoes than the r...

This is one of the best stews my family and I have ever eaten! I made a few changes to this recipe - I used 2 1/4 lbs. of stew meat, and 5 carrots, 4 red potatoes (med. size, w/ skin on), and ...

There is no need to begin cooking this recipe the night before. I have started this recipe in the morning & it has turned out just as good. Just make certain you have it in the crock pot early e...

Definately let this cook over night. I used sirlion tips instead of stew meat. I left out the mushrooms and celery since my famliy does not like them. I also thinkened it up by taking about a...

Great stew!! I began cooking in the morning and cooked 5 hours on high and 4 hours on low. It was ready and delicious! No need to start the night before. The only change I made was using bee...

Very good. I'm not much of a meat eater, but my husband is, so I cut the meat down to 1.5lbs and increased the vegetables to compensate. Like a lot of other reviewers, I added fresh garlic and...

Loved it! Floured and browned the meat prior to cooking. Added parsnip and turnip for additional flavor. The second time I made it I added about a cup of red wine -- more flavor. Absolutely ...

So good and so easy. I used vegetable broth in place of the water, added extra carrots, a couple of cloves of crushed garlic, and a splash of red wine. I thickened the gravy with flour. I cooked...

This stew is great on a cold winter day! I didn't use fresh mushroom because my family does not like them. I also dredged the meat in flour and browned in olive oil before cooking in the crock...