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Slow Cooker Beef Stew Al la Catherine

Rated as 3.75 out of 5 Stars

"This was the beef stew I grew up on. It's a great low-maintenance and delicious winter favorite! It makes excellent leftovers or next day's lunch, if it doesn't disappear before then! I have included a paleo diet alteration for this recipe in the footnotes."
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8 h 20 m servings 282
Original recipe yields 6 servings


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  1. Place beef stew meat and butter into the bottom of a slow cooker. Put onion, baby carrots, potatoes, and bay leaves atop the beef.
  2. Stir tomato soup, water, steak sauce, and onion soup mix together in bowl; pour over the beef and vegetables in the slow cooker. Sprinkle lemon pepper seasoning over the mixture.
  3. Cook on Low 8 to 10 hours.


  • Cook's Notes:
  • For my paleo-diet version, I use zucchini, squash, or cauliflower instead of potatoes. Strict paleo dieters or those avoiding sodium may choose to omit the onion soup mix or use only half of the packet.
  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 282 calories; 11.3 22 23.3 70 875 Full nutrition

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Read all reviews 4
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Thank you thank you thank you for FINALLY resolving my unsatisfying stew saga. Myself AND my husband loved this dish - he is uber picky so that is telling you something! I realize that others t...

My family enjoyed this. I only used 1/2 a package of the onion soup mix and used 2 cans of tomato sauce instead of tomato soup - also added some beef bouillon to the water for more flavor. We wi...

I tasted it at the 8 hour mark, it was bland for My taste. 1Tbs. Salt, 1 tsp. Ground Black Pepper and 1 Tbs. Dried Mexican Oregano added, and by the 10 hour mark, it had brightened up considerab...

I found it a bit too salty. I may omit onion mix next time. I may also double the carrots as there were not enough for my liking.