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

Yield: 6 servings (serving size: about 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 29%
  • Fat: 11.1g
  • Saturated fat: 4g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 34.1g
  • Carbohydrate: 28.8g
  • Fiber: 5.9g
  • Cholesterol: 95mg
  • Iron: 5.3mg
  • Sodium: 811mg
  • Calcium: 81mg


  • 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


  1. Place tapioca, sugar, garlic powder, salt, and tomato juice in a blender, and process until smooth.
  2. 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

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