Slow Cooker Beef Stew Recipe

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It’s snowing outside . . . the ground is covered in snow. It’s April, but it looks more like January! Ug! At least it gives me a reason to enjoy this warm beef stew one more time! Warm comfort food at its finest! :)This recipe can easily be made into a freezer meal that literally takes only a couple of minutes to prepare – just read the instructions of the recipe for directions on how to make this a quick and easy freezer meal!

Serves: 6

Slow Cooker Beef Stew Recipe

One of the easiest recipes I have ever made - and it's super hearty and filling! This also can be made into a freezer meal and is so nice to pull out of the freezer on a day when you don't have time to cook.

10 minPrep Time

8 hrCook Time

8 hr, 10 Total Time

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Ingredients

  • 1 pound beef stew cubes
  • 4 carrots, sliced
  • 4-6 red potatoes, cut into large cubes
  • 1 bay leaf
  • 1 (1 oz) package dry onion soup mix
  • 2 (10.75 oz) cans cream of mushroom soup
  • 1 (8 oz) can tomato sauce
  • 1 (10 oz) package frozen green peas

Instructions

  1. Spray slow cooker with non-stick cooking spray.
  2. Place beef cubes at the bottom of the crock pot. Layer carrots, then potatoes, placing bay leaf on top.
  3. In a separate bowl, mix remaining ingredients and pour over beef and veggies.
  4. Cover with lid and cook on low 6-10 hours.
  5. To make this a freezer meal, Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
  6. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Spray slow cooker with non-stick cooking spray and pour contents of bag into slow cooker. Cook on LOW for 7-10 hours (or HIGH for 5-6 hours).
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https://www.sixsistersstuff.com/recipe/slow-cooker-beef-stew-recipe/

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Comment on this Recipe

60 Responses to “Slow Cooker Beef Stew Recipe”

  10. Missy
    Loved it!! Yummy, Thanks
    I did use only 1/2 can of tomato soup and a can of El PATO (Spicy) tomato sauce to give it a Kick!!
    I would not recommend this to a family w/kids or you can do what I did which was to add a little sour cream to cool it down . I cooked it for a full 9 hours and the meat was very tender as well as the carrots and potatoes.
    February 26, 2012 at 7:02 pm
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  18. bhelgeson
    I made this today and it was amazing. I did want it a little more "soupey," so instead of the 2 cans of cream of mushroom, I did one can of cream of mushroom and one can of water. Also, I didn't use the full 10 oz bag of frozen mixed vegetables (thats what I had on hand instead of peas), only a small part of the bag. It was a boyfriend pleaser for sure. Thank you!
    February 12, 2013 at 4:54 pm
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  21. Alyssa
    My family LOVED this recipe! I did change a few things. I put a lot of salt &pepper on the meat, replaced the peas with corn, and I also added a can of beef broth after the initial 8 hours and let it cook another 45 minutes. Mainly because it wasn't juicy enough, but that could've been because I cut up a lean roast I had in the freezer instead of buying stew meat. Either way delicious recipe and can't wait to make it again!
    January 15, 2016 at 12:34 pm
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