Kitchen notes · a little help before you start
Slow Cooker Beef Stew Recipe
Slow Cooker Beef Stew Recipe is made with beef stew cubes, carrots, and red potatoes.
- Prep
- 10 min
- Cook
- 480 min
- Total
- 490 min
- Original yield
- Serves 6
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Keep the mixtures separate
Prepare the separate mixtures before combining them at their stated step.
3. Choose the cooking schedule
Check the slow-cooker setting and timing before deciding when to start.
Get to know the ingredients
beef stew cubes
In the method: Place beef cubes at the bottom of the crock pot.
large carrots (sliced)
In the method: Layer carrots, then potatoes, placing bay leaf on top.
red potatoes (cut into large cubes)
In the method: Place beef cubes at the bottom of the crock pot.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 pound beef stew cubesIngredient note
Source: 4 large carrots (sliced)Ingredient note
Source: 4-6 red potatoes (cut into large cubes); upper source range endpoint used for shopping.Ingredient note
Source: 1 bay leafIngredient note
Source: 1 packet dry onion soup mix (about 1 ounce packet)Ingredient note
Source: 2 can cream of mushroom soup (10.75 ounces each)Ingredient note
Source: 1 can tomato sauce (8 ounces)Ingredient note
Source: 1 package frozen green peas (10 ounces)
How to make it
0 of 4 steps completeMake room for Slow Cooker Beef Stew Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Cover with lid and cook on low 7-10 hours (you could cook it on high for 6-7 hours, but I highly recommend the low and slow method).
A few questions you might have
What should I prepare first?
Set out the slow cooker and crock pot. Start with this step: Spray slow cooker with non-stick cooking spray.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What happens at the end?
Cover with lid and cook on low 7-10 hours (you could cook it on high for 6-7 hours, but I highly recommend the low and slow method).
How do I plan the ingredient amounts?
This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
If you do not have beef stew cubes at your grocery store, you can buy your favorite beef roast and cut it into bite-sized pieces. I prefer to double the meat portion of this recipe to make it more hearty.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: sixsistersstuff.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
