Slow-Cooker Beef Stew

Throw all of the hearty ingredients into the slow cooker before work, and come home to a foolproof stew for dinner. Substitute canned or frozen vegetables for an even easier meal.


Makes 8 servings (serving size: 1 1/4 cups)

Recipe from

Southern Living

Nutritional Information

Calories 293
Caloriesfromfat 23 %
Fat 7 g
Satfat 2.6 g
Monofat 2.9 g
Polyfat 0.4 g
Protein 31 g
Carbohydrate 26 g
Fiber 4 g
Cholesterol 65 mg
Iron 4.4 mg
Sodium 702 mg
Calcium 42 mg


2 pounds round steak, cut into 1-inch pieces
1 pound carrots, cut into 1-inch pieces*
1 pound small red potatoes, quartered*
1 (8-ounce) package sliced fresh mushrooms
1 red bell pepper, diced**
1 (14 1/2-ounce) can diced tomatoes**
1 (6-ounce) can tomato paste
3/4 cup beef broth
1/3 cup red wine
1/4 cup all-purpose flour
2 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon dried thyme


Combine all ingredients in a 6-quart slow cooker, and cook, covered, on LOW 7 hours and 30 minutes.

*2 (1-pound) packages frozen stew vegetables may be substituted for carrots and potatoes.

**1 (14 1/2-ounce) can diced tomatoes with green peppers and onions may be substituted for red bell pepper and diced tomatoes.

Sharon Smith, Overland Park, Kansas,

Southern Living

October 2005
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