Go Back

Slow Cooker Beef Stew Recipe

4 from 1 vote
DELICIOUS AND HEARTY BEEF STEW MADE IN YOUR SLOW COOKER SO IT SIMMERS ALL DAY!
Serving8 people
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes

Ingredients

  • 1 pound baby carrots
  • 3 Russet potatoes, (peeled and cubed)
  • 2 pounds beef stew meat
  • 1 ½ cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoon minced garlic
  • 1 bay leaf
  • 1 Tablespoon salt
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • 1 onion, (diced)
  • 2 stalks celery, (diced)
  • 1 cup green peas, we used frozen

Equipment

Instructions

  • Place all ingredients in the slow cooker.
  • Stir just enough to mix in spices.
  • Cover and cook on low 10-12 hours or high 5-6 hours.
  • Remove bay leaf and serve.

Notes

To turn this into a freezer meal:
Add all ingredients to a gallon-sized freezer meal bag. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days. When ready to use, spray inside of slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Place the lid on top and cook for 9-10 hours on low heat (you can cook it for 5-6 hours on high heat, but it will not be as tender as cooking it low and slow. We highly recommend low and slow!). Follow the rest of the instructions as written.

Nutrition

Calories: 286 kcal · Carbohydrates: 27 g · Protein: 30 g · Fat: 6 g · Saturated Fat: 2 g · Cholesterol: 70 mg · Sodium: 1057 mg · Potassium: 1050 mg · Fiber: 5 g · Sugar: 6 g · Vitamin A: 8163 IU · Vitamin C: 24 mg · Calcium: 71 mg · Iron: 4 mg
Cuisine: American
Course: Main Course