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Slow Cooker Beef Stew

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

  • 15 prep time (minutes)

  • 495 total time (minutes)

  • servings

3.42 of 5 (47 ratings)

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  • 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


  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.

Nutrition Information Per Serving

  • 402 calories

  • 14 gram total fat

  • 41 gram protein

View Complete Nutrition Information

Nutrition Information
Amount per Serving
Calories 402  
  % Daily Value*
Total fat 14 gram 21%
Saturated fat 5 gram 26%
Cholesterol 117 mg 39%
Sodium 1060 mg 44%
Carbohydrate 26 gram 9%
Dietary fiber 4 gram 18%
Sugars 6 gram
Protein 41 gram
Vitamin A   143%
Vitamin C   26%
Calcium   5%
Iron   32%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information

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Ratings & Reviews

27 people have reviewed Slow Cooker Beef Stew

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Slow Cooker Beef Stew

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

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  • 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.

  • Consuelo

    November 30, 2013

    This was super easy and really tasty. It looked a little think, so I thinned it out with a cup of beef stock. I added the carrots and celery when it was half way done so as not to end up with mushy veg. Came out perfect! I also added way more salt and pepper.

  • southernchef

    November 10, 2013

    thyme is not mentioned in the ingredients, tasted good to me, definetly will cook again

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