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.

Yield: Makes 8 servings (serving size: 1 1/4 cups)
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 23%
  • Fat: 7g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 31g
  • Carbohydrate: 26g
  • Fiber: 4g
  • Cholesterol: 65mg
  • Iron: 4.4mg
  • Sodium: 702mg
  • Calcium: 42mg


  • 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


  1. Combine all ingredients in a 6-quart slow cooker, and cook, covered, on LOW 7 hours and 30 minutes.
  2. *2 (1-pound) packages frozen stew vegetables may be substituted for carrots and potatoes.
  3. **1 (14 1/2-ounce) can diced tomatoes with green peppers and onions may be substituted for red bell pepper and diced tomatoes.
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