Slow Cooker Beef Stew

3
(49 ratings)
Prep
Time
Total Time
Number Of
Ingredients
7
Servings6

A slow cooker beef stew recipe where the beef cooks in a flavorful sauce with onion, celery, carrots and potatoes layered on top

Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 2 cans (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 pounds beef stew meat, cut into bite-size pieces
  • 1/2 cup chopped onion
  • 2 cups sliced celery
  • 2 cups baby carrots (2 cups = about 8 oz)
  • 1 pound small red-skinned potatoes, cut into quarters
 
Directions
  1. Spray inside of 4-quart slow cooker with cooking spray. Stir together tomato sauce, Worcestershire, salt and pepper in slow cooker. Add beef; stir to combine. Top with onion, celery, carrots and potatoes.
  2. Cover; cook on LOW 8 hours or on HIGH 4 hours or until meat and vegetables are tender.
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Nutrition Information
Calories: 402 View complete nutrition information
Reviews (29)

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Overall Rating

NJ March 26, 2016

The recipe didn't call for Thyme. Someone just suggested it. Use the seasonings that you like. I omit the salt as I need low salt. Worchestershire sauce, canned tomatoes and celery will have enough for me and the other spices take care of good flavors too.

Chuck S TX February 25, 2016

Super simple recipe, I added a few extra ingredients, (Just what we do here in TEXAS!,, :) ).. I added some 1/2 tsp of thyme, and 1/2 tsp of cayenne pepper, just give it a little kick..I took one small red potato and graded (this gives the stew a bit thicker broth) .green cabbage midway through the cooking process. I also shucked a ear of fresh corn, which really adds flavor.

Donna October 02, 2015

I plan on making this for my son who loves beef stew. Sounds so easy and delicious !! THX for the recipe !!

MJB January 01, 2015

Real good at the end I add a small can of corn more for color. Love the stew

CMan February 25, 2014

I loved the recipe but like all things I do cook I changed it just a little. Instead of Beef, I was lucky enough to harvest a huge 7X7 Elk this year so I subsituded that for the beef. I did use beef stock for more flavor and cut back on the salt to 1/8 teaspoon, they could add more if they felt like it and I added a 15oz can of corn that I had drained the liquid out of.

Di January 12, 2014

I am making this recipe right now and I don't see where it calls for thyme. Everyone keeps saying to reduce the thyme.