Slow Cooker Beef Stew

"It's been a long time since I got the original version of this recipe from a high school friend, and I've been tweaking it over the years. Sometimes I'll bake the stew in the oven, but it works just as well in a slow cooker." -CL Reader


6 servings (serving size: about 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 345
Caloriesfromfat 29 %
Fat 11.1 g
Satfat 4 g
Monofat 4.7 g
Polyfat 0.7 g
Protein 34.1 g
Carbohydrate 28.8 g
Fiber 5.9 g
Cholesterol 95 mg
Iron 5.3 mg
Sodium 811 mg
Calcium 81 mg


2 tablespoons uncooked granulated tapioca
1 tablespoon sugar
1 tablespoon garlic powder
1 teaspoon salt
3 (5.5-ounce) cans tomato juice
4 cups chopped onion
3 cups chopped celery
2 1/2 cups (1/4-inch-thick) slices carrots
2 (8-ounce) packages presliced mushrooms
2 pounds beef stew meat


Place tapioca, sugar, garlic powder, salt, and tomato juice in a blender, and process until smooth.

Combine the onion, celery, carrots, mushrooms, and beef in an electric slow cooker, and add juice mixture. Cover and cook on high for 5 hours or until beef is tender.


This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

April 2004
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