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Slow Cooker Beef Stew | Can't Stay Out of the Kitchen | #SlowCookerBeefStew is a great, lazy day entree for cool, fall nights. It's especially good served with #HomemadeRolls. Tossing all the ingredients into the #SlowCooker makes this recipe so much easier on days when you're short on time. #BeefStew #beef, #potatoes, #carrots, #tomatoes #recipe #EasyBeefStewRecipe

Slow Cooker Beef Stew

Teresa Ambra
Slow Cooker Beef Stew is perfect on cool, fall and winter nights when you want comfort food on the menu. This easy stew recipe is tossed in the crockpot making it easier for times when you don't have all day to be in the kitchen. It's especially good served with homemade rolls, biscuits or bread.
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Prep Time 30 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 40 minutes
Course Beef Entree, Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 14
Calories 208 kcal

Equipment

  • 1 7 or 8-quart crockpot
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 wooden spoon

Ingredients
  

  • 2 lbs. stew beef cut into one-inch cubes
  • 4 cups beef broth
  • 1 1/4 tsp. ground black pepper
  • 1 1/2 tsp. sea salt
  • 2 tsp. dried thyme
  • 2 tsp. dried oregano
  • 2 tsp. dried chives
  • 2 tsp. dried parsley
  • 2 tsp. dried marjoram
  • 2 tsp. dried rosemary
  • 2 bay leaves
  • 1 lb. petite red potatoes washed but unpeeled
  • 2 cups sliced carrots
  • 1 large green bell pepper chopped
  • 2 ribs celery cut in one-inch pieces
  • 8 oz. can sliced mushrooms drained
  • 29 oz. can petite diced tomatoes
  • 1 large onion chopped
  • 3 cloves garlic finely minced
  • 3 oz. can tomato paste (half of a six-ounce can)
  • 1 tbsp. Worcestershire sauce
  • 12 oz. bag frozen mixed vegetables thawed
  • 1/2 cup unbleached all-purpose flour
  • 1/4 cup water or as needed

Instructions
 

  • Toss stew beef in crockpot with beef broth.
  • Cook on low heat about two and a half hours.
  • Add seasonings, potatoes, carrots, bell pepper, celery, mushrooms, tomatoes, onion and garlic.
  • Stir in tomato paste and Worcestershire sauce.
  • Cook on low heat about 6 hours, or high heat about 3 hours, or until carrots are almost tender.
  • Add frozen mixed vegetables and heat through an additional 30 minutes or until tender.
  • Remove bay leaves.
  • Combine flour and water with a whisk until no lumps remain.
  • Stir into stew.
  • Heat through about 5-10 minutes.
  • Serve. 

Notes

NOTE: I cooked this recipe on low heat. If you need it to cook faster, use high heat and adjust the times.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 208kcalCarbohydrates: 25gProtein: 20gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 745mgPotassium: 915mgFiber: 6gSugar: 6gVitamin A: 5196IUVitamin C: 31mgCalcium: 128mgIron: 6mg
Keyword beef, beef stew, carrots, main dish, potatoes, Slow Cooker, soup, tomatoes
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