Slow Cooker Beef Stew

  • Author: Jenna
  • Total Time: 7 to 8 hrs
  • Yield: 8 1x


1 pound 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  pound beef stew meat, cut into 1-inch cubes

3 tablespoons vegetable 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


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.



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. 1 cup serving size 


Points Plus: 7

  • Method: Slow Cooker
  • Cuisine: american


  • Calories: 292
  • Sugar: 5g
  • Fat: 14g
  • Saturated Fat: 7.6g
  • Carbohydrates: 23.1g
  • Fiber: 4g
  • Protein: 18.6g

Keywords: Slow Cooker Beef Stew