Slow Cooker Beef Stew

Slow Cooker Beef Stew

29 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    8 h 30 m
Recipe by

“Tender onions, carrots and potatoes slow cooked with chunks of beef in a beefy tomato broth.”

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Adjust Servings

Original recipe yields 6 1 1/2-cup servings



  1. Place onions evenly on bottom of 3-1/2-quart or larger slow cooker. Top with layers of carrots, celery, potatoes and meat; sprinkle with thyme. Pour diced tomatoes with their juice and the water over meat. Cover slow cooker with lid.
  2. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours), or until meat is tender.
  3. Stir in tomato paste; cover. Cook an additional 10 minutes.

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Reviews (29)

Rate This Recipe


This recipe was easy and very good! I will definitely make this again. I added beef broth and used italian seasoning instead of thyme. This is one of our favorites!



I too am not a big fan of Thyme, so I used Italian Seasoning. I also coated the beef in flour before adding it to the rest of the ingredients, and used pearl onions. I would absolutely do this again.



A little runny - needs some cornstarch or something. Otherwise very good!

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Amount Per Serving (6 total)

  • Calories
  • 406 cal
  • 20%
  • Fat
  • 20.7 g
  • 32%
  • Carbs
  • 27 g
  • 9%
  • Protein
  • 28.3 g
  • 57%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 426 mg
  • 17%

Based on a 2,000 calorie diet



previous recipe:

Hearty Harvest Soup


next recipe:

Hunt's(R) Slow Cooker Beef Stew