Rating: 4 stars
59 Ratings
  • 5 star values: 27
  • 4 star values: 16
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 2

This beef stew recipe requires very little prep time the day you're cooking it since you do all the night before. Cutting up vegetables ahead of time helps save time on this easy recipe.

Recipe Summary

cook:
7 hrs
additional:
8 hrs
total:
15 hrs 20 mins
prep:
20 mins
Servings:
5
Yield:
4 -6 servings
Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • The night before, cut up potatoes and carrots and slice onions. Put all the vegetables in a plastic container filled with water for 8 hours to overnight.

    Advertisement
  • Also the night before, marinate the stew meat with Worcestershire sauce and herb seasoning in a plastic storage bag. Place in the refrigerator.

  • 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.

  • 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.

Nutrition Facts

684 calories; protein 39.3g; carbohydrates 52.4g; fat 35.5g; cholesterol 121.6mg; sodium 466.1mg. Full Nutrition
Advertisement