Classic Slow Cooker Beef Stew
This Classic Slow Cooker Beef Stew stands apart from the rest with its simplicity and incredible flavor. Made with tender stew meat, rustic potatoes, onions, and carrots combined in a rich, savory broth, it’s home cooking at its finest! Prep the stew in just a few minutes and enjoy a hearty bowl of soup, and leftovers that are just as delicious.
Servings 6
Calories 257kcal
Equipment
- Slow Cooker
Ingredients
- 2 pounds beef tips
- 1/4 cup sweet onion peeled and diced
- 4 oz carrots peeled and cut into large chunks (or use baby carrots)
- 16 oz potatoes cut into large bite-sized pieces
- 2 tablespoons small tapioca pearls
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 2 teaspoons herb and garlic seasoning
- 1/2 teaspoon salt
- 1 1/2 cup beef broth
Instructions
- Add all ingredients to slow cooker and stir to combine
- Cover and cook on high for 4 hours or low for 8 hours
- Stir thoroughly one more time before serving
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze cooked stew in single portions for up to 3 months. Let it cool completely before freezing and use freezer-safe containers or zip bags.
- Reheat on the stovetop over medium heat until warmed through, or microwave in short intervals, stirring in between. Add a splash of broth to thin the stew if needed.
- If the stew is too thin, mash a few potatoes directly into the pot or stir in a cornstarch slurry during the last 30 minutes.
- Easily cut the recipe in half for 2 servings or double it for 8-10 servings.
- Freezer meal: Chop the veggies, and combine all ingredients (except the broth) in a freezer bag, press out excess air, and freeze flat. Thaw overnight in the fridge before cooking.
Nutrition
Calories: 257kcal | Carbohydrates: 10g | Protein: 35g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 94mg | Sodium: 558mg | Potassium: 692mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3267IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 4mg