Easy Slow Cooker Beef Stew

 Easy Slow Cooker Beef Stew

By Sharon Feldman

Serves: 4


  • 1 pound beef stew meat, cut into bite size pieces
  • 3 large carrots, cut into chunks (or bag of baby carrot)
  • 1 onion, quartered
  • 4-6 cloves garlic, left whole (LOVE garlic)
  • 1 tablespoon fresh thyme
  • Salt and pepper to taste
  • 1 can Rotel crushed tomatoes (or any other kind of crushed tomatoes); ROTEL can be spicy
  • 1 can low sodium beef broth
  • 1 package of fresh mushrooms, quartered (or canned)
  • 1 package tiny potatoes, left whole
  • Flour for dredging the stew meat


Spray the slow cooker. I use olive oil or vegetable oil. Add the sliced onions and the potatoes.

Dredge the stew meat in the flour and put in the slow cooker over the onions and potatoes. Sprinkle the thyme over onions, potatoes and stew meat. Pour the tomato mixture on top and mix thoroughly. Add a can of beef broth and mix again.

Cook on low 6-8 hours.

++ You can substitute any vegetables you like. You can use quartered Yukon potatoes if you prefer. You can even use mixed frozen vegetables.

Serve with crusty bread!

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