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Slow Cooker Beef Stew Recipe
Slow Cooker Beef Stew Recipe photo by Taste of Home

Slow Cooker Beef Stew Recipe

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4.5 24
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When there's a chill in the air, nothing beats this stew. Seasoned with thyme and dry mustard, the hearty slow-cooked stew is chock-full of tender carrots, potatoes and beef.—Earnestine Wilson, Waco, Texas
TOTAL TIME: Prep: 25 min. Cook: 7 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 7 hours
MAKES: 8 servings


  • 1-1/2 pounds potatoes, peeled and cubed
  • 6 medium carrots, cut into 1-inch slices
  • 1 medium onion, coarsely chopped
  • 3 celery ribs, coarsely chopped
  • 3 tablespoons all-purpose flour
  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 3 tablespoons canola oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup beef broth
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon browning sauce

Nutritional Facts

1 serving (1 cup) equals 272 calories, 11 g fat (3 g saturated fat), 53 mg cholesterol, 381 mg sodium, 23 g carbohydrate, 4 g fiber, 19 g protein.


  1. Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.
  2. In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and browning sauce. Pour over beef. Cover and cook on high for 1-1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender. Yield: 8 servings.
Originally published as Slow Cooker Beef Stew in Taste of Home October/November 2003, p16

Nutritional Facts

1 serving (1 cup) equals 272 calories, 11 g fat (3 g saturated fat), 53 mg cholesterol, 381 mg sodium, 23 g carbohydrate, 4 g fiber, 19 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Mar. 20, 2015

"Added a few seasonings, and this stew was the best I've ever made! Didn't use flour to coat the meat cuz my hubby doesn't like it. 15 mins before serving I tasted it and it needed something, so added soy sauce, mixed herbs, bit of salt, and it was perfect! Veggies were tender but not mushy, and meat was fall-apart tender. Cooked it on low for 7 hours."

Reviewed Dec. 25, 2014

"I made this for a group, and they all loved it. Had several people ask for the recipe. I did omit the thyme, but otherwise followed the recipe. I will be making this again!"

Reviewed Oct. 5, 2014

"This has been a favorite of our family for years! Great on cold days and it makes the house smell fantastic! Only thing i do different is add a little minced garlic and i use a beef base with 1 cup hot water instead of broth."

Reviewed Apr. 12, 2014

"Prepped all the veggies and layered them in the crockpot and then realized I hadn't bought stew meat like I had planned! Luckily I had a London broil. I coated it with the flour and a little pepper and kosher salt. Seared it and put it on top of the veggies. I also didn't have the browning sauce (I really need to restock my kitchen!). So I used about a tablespoon of Worchestershire Sauce and a little soy sauce. About 30 minutes before the stew was done I added a little cornstarch to thicken and about a cup of frozen peas. When it was time to serve I cut the London broil and it was so tender. Served this with fresh baked rolls. My husband and I loved this! So delicious and easy!"

Reviewed Jan. 17, 2014

"I made this a few weeks ago as a cold-winter-day stcik to the ribs dinner. Turned out exactly like the stew I had growing up, meaning it was excellent! I didn't change a thing in the recipe. We had unexpected company that day, and there were ZERO leftovers. An easy, delicious, and classic comfort food ."

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