Slow Cooker Beef Stew

Rating: 4.05 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. Cutting up vegetables ahead of time helps save time on this easy recipe.

By Vikki Mioduszewski

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Recipe Summary

prep:
20 mins
additional:
9 hrs
total:
9 hrs 20 mins
Servings:
5
Yield:
4 -6 servings
Nutrition Info
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Ingredients

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

Directions

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

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  • 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

Per Serving:
684 calories; protein 39.3g; carbohydrates 52.4g; fat 35.5g; cholesterol 121.6mg; sodium 466.1mg. Full Nutrition
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Reviews (45)

Read More Reviews

Most helpful positive review

Judy Schaubel
Rating: 4 stars
10/03/2005
We found that this was a real good recipe, however, I did tweak it a little bit. After it cooked for 4 hrs, I saw the broth was thin, so I removed some of the juice. After tasting it, I found it quite bland. I chose to use chinese 5 spice, celery salt and black pepper for the seasonings, and it was spectacular. I also added fresh mushrooms. Next time, I might add more mushrooms, forget the stewed tomatoes, and use Tomato soup instead of the juice. Read More
Helpful
(78)

Most helpful critical review

PINKY302
Rating: 1 stars
03/09/2004
I following this recipe exactly as written, but it came out with way too much tomato taste to it. I will not make this again. I wanted a beef stew recipe that actually tastes like beef, not all tomato. I'll keep looking. Read More
Helpful
(61)
59 Ratings
  • 5 star values: 27
  • 4 star values: 16
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Judy Schaubel
Rating: 4 stars
10/03/2005
We found that this was a real good recipe, however, I did tweak it a little bit. After it cooked for 4 hrs, I saw the broth was thin, so I removed some of the juice. After tasting it, I found it quite bland. I chose to use chinese 5 spice, celery salt and black pepper for the seasonings, and it was spectacular. I also added fresh mushrooms. Next time, I might add more mushrooms, forget the stewed tomatoes, and use Tomato soup instead of the juice. Read More
Helpful
(78)
PINKY302
Rating: 1 stars
03/09/2004
I following this recipe exactly as written, but it came out with way too much tomato taste to it. I will not make this again. I wanted a beef stew recipe that actually tastes like beef, not all tomato. I'll keep looking. Read More
Helpful
(61)
UNRAVELEDPOET
Rating: 5 stars
06/29/2005
Overall, this beef stew was very delicious. The first time I made it the potatoes weren't quite soft enough, but I think it was because it smelled so good and I got impatient and began eating ;-) This stew also tastes very good with a white or vidalia onion substituted for the yellow onion. Great recipe! Read More
Helpful
(36)
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LYNDSAYK
Rating: 3 stars
06/14/2005
This stew will warm you right up. The beef was tender made a hearty meal but it tasted a little bland. In the future I will add more salt and doctor it up with some spices. Read More
Helpful
(21)
Legomom
Rating: 3 stars
07/09/2011
This is a good foundation for stew however needs a LOT of boosting and personalization. I can't imagine anyone eating it 'as is' in the recipe. First you need some herbs and nix the jalepeno. Jalepeno in stew? Interesting but really? Also never cook raw beef in a slow cooker without browning first...even if for 5 moinutes on each side. The browning process activates amino acids in the beef to enhance the flavor... that is Slow Cooking 101. You don't need to do this with pork or chicken but with beef it really is a must or you'll get very bland meat. So 3 stars for the recipe 'as is' with the understanding that this is the foundation of a potentially great stew... much more needs to be added to make it 5. Read More
Helpful
(19)
Terri Betts
Rating: 5 stars
01/24/2007
I made this recipe because it seemed so quick and easy. It was just that and it was too die for. I cooked it for 6 people coming to my house for dinner and they raved about it and all want the recipe. This recipe will become a regular meal in my house. Read More
Helpful
(19)
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JENN2
Rating: 3 stars
11/12/2003
Broth was thin and a little too tomato-y. The meat turned out ok but potatoes were still not cooked all the way after 9 hours and I did soak them... Read More
Helpful
(17)
skyliner
Rating: 5 stars
11/12/2003
This recipe starts out so simple yet winds up tasting sooooo great! Nice going! Read More
Helpful
(13)
Laura Bud
Rating: 4 stars
11/12/2003
Good easy recipe to make. I made it without marinating and the flavor was still very good. The broth was a bit thin. Overall good one-dish meal. Read More
Helpful
(13)
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