Slow Cooker Beef Stew from Campbell's

Slow Cooker Beef Stew from Campbell's


"Classic beef stew with fresh veggies and herbs cooks slowly for tender beef and a rich sauce."


4 h servings 313 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Combine vegetables in 4 1/2 qt (4.3 L) slow cooker. Add bay leaves.
  2. Place stewing beef, flour and pepper into a sealable plastic bag and toss to coat beef.
  3. Brown beef well on all sides in heated oil over medium-high heat in large non-stick skillet. Place beef on top of vegetables in slow cooker.
  4. Add broth, Worcestershire sauce, thyme and garlic to skillet and combine well with pan drippings. Pour mixture over beef and vegetables.
  5. Cook, covered, on HIGH setting for 4 hours* or until the beef reaches internal temperature of 165 degrees F (74 degrees C) and is fork-tender. Discard bay leaves before serving.


  • Recipe Tips: Resist the temptation to take the slow cooker lid off to check the stew. Heat and steam will escape, interrupting the way that the meat and vegetables cook and lengthening the time until the stew is ready.
  • * Or on LOW setting for 7 to 8 hours
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Your rating



  1. 10 Ratings


I started out trying this recipe for the crock pot just as it is written. Decided to take it on high for 5 hours instead of the 4 hours suggested... but, at the 4 hour mark is when I first remo...

This was delicious. The broth was outstanding. I never used thyme before but I certainly will now. Only suggestion I have is if you like broth use at least 4 cups of beef broth. Will be making t...

Bland. I am totally bummed because I followed the directions completely and expected to come home to a nice dinner. I've added a few seasonings hoping to salvage it.