Slow-Cooker Beef Stew

20 min prep time
8 hr cook time
5servings
Recipe by Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough Source The Diabetes Cookbook Photo by Adobe Stock
Slow-Cooker Beef Stew

How to Make Slow-Cooker Beef Stew

Searing beef on the stovetop adds a few minutes to your slow cooker routine, but it’s well-worth the payoff in flavor. Serve this stew with a side of steamed green beans for a balanced weeknight meal that makes your kitchen smell inviting all day long.

20 min prep time
8 hr cook time
5servings
1 cup
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Step-By-Step Instructions:

  1. Place the flour in a large resealable plastic bag. Add beef and toss to coat.

  2. Add oil to a pan over high heat. Add beef and sauté for 6-8 minutes, turning frequently until evenly browned.

  3. Transfer beef and all remaining ingredients to a large slow cooker.

  4. Cover and cook in slow cooker on low for 8 hours.

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Nutrition facts

5 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 260
  • Total Fat 7g
    • Saturated Fat 2.1g
    • Trans Fats 0.2g
  • Cholesterol 50mg
  • Sodium 220mg
  • Total Carbohydrate 27g
    • Dietary Fiber 5g
    • Total Sugars 9g
    • Added Sugars 0g
  • Protein 22g
  • Potassium 930mg
  • Phosphorous 275mg
Ingredients
flour
3 tbsp
beef stew meat ( visible fat trimmed and cut into 1-inch cubes)
1 lbs
olive oil
1 tbsp
low sodium beef broth
3 cup
water
1 cup
carrots (chopped)
6 large
white (button) mushrooms (chopped)
8 oz
sweet potatoes (peeled and cubed)
1 large
onion(s) (diced)
1 med
dried thyme
1/2 tsp
black pepper
1/2 tsp

Reviews & Ratings

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5
Overall Rating
Showing 4 of 4 Results

Recommended

I followed the instructions exactly and it was very bland. I should have read the review and followed some of the suggestions. I will make a few changes next time, but overall the recipe was a success.

Recommended

I made some modifications to make the stew more flavorful without adding calories etc.

I caramelized the onions, along with a stalk of celery, and added a crushed garlic clove. I also added two bay leaves and a stalk of rosemary while slow cooking. I removed the rosemary and bay leaves before serving.

To be stew-like, you will also need to thicken it a bit more at the end of the cooking process.

Not recommended

This had the potential for being a really flavorful recipe, but the water and low sodium beef broth really eliminated any taste. I would rather take the meat and vegetables and cook them with a spice packet mix. The whole dish was one of the biggest disaster recipes I’ve used from this site. Just awful!
No, I don’t recommend

Recommended

I didn’t have all the ingredients, and it still turned out delicious! It was even better the next day for lunch. Because it suggested serving it with green beans, I added a package of frozen green beans. A complete meal for everyone in one bowl. I also used my electric pressure cooker. I sautéed the stew meat in the pressure cooker, but I’ve skipped this step before and the meat browned beautifully. Then put all the veggies in frozen, added the spices (although I had seasoned the stew meat), and used the pre-set Meat Stew setting. Thirty minutes, give or take, because that doesn’t include getting to the right heat and pressure, and we were eating stew! YUMMY!

If I do this with the added green beans, I’ll add at least a 1/2 cup more water or broth, maybe up to a cup. I would have liked more “pot liquor” to my stew than I got. I think it would have been the perfect amount had I not added the extra vegetable. I know I will fix this again, and I would encourage anyone to try this.