Slow Cooker Beef Stew

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If I had to guess, I would say Crockpot Beef Stew is my husband’s favorite slow cooker meal. As I’ve mentioned before, he is definitely a meat and potato man and this recipe is full of meat and potatoes (plus carrots, so it’s win-win).

Slow Cooker Beef Stew recipe from

The carrots are my favorite part. They simmer all day in the broth and spices and they are just so flavorful. If we had to divide it up, I would happily just eat carrots while he ate the meat and potatoes. We would all be happy. 🙂

A picture showing the cover images for all three cookbooks written by Aileen Clark.

Other favorite beef dinners are Crock Pot Mississippi Pot RoastCrockpot Roast with Gravyeasy cheeseburger sliders, and Crockpot Beef Tips

Other recipes we love are Poor Man’s Steak and Potato Casserole , instant pot carrots, instant pot Italian beef, and instant pot baked potatoes.

Slow Cooker Beef Stew recipe from

You may also like: Crockpot Buffalo Chicken

Slow Cooker Beef Stew recipe from

Slow Cooker Beef Stew

Aileen Clark
A delicious slow cooker beef stew made with tender stew meat, carrots, and red potatoes.
5 from 2 votes
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 804 kcal


  • 2 TBSP Olive Oil
  • 1 pound stew meat cut into chunks
  • 1 16 ounce bag baby carrots
  • 1 5 pound bag red potatoes
  • 1 14.5 ounce can beef broth
  • 1 can cream of mushroom soup
  • 1/4 cup dried minced onion
  • 1 1/2 teaspoons onion powder
  • 1 1/4 teaspoons garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon salt


  • In a large pan, heat the olive oil over high heat.
  • Add the stew meat to the pan and brown on each side – approximately 30 seconds per side.
  • Put the stew meat in the slow cooker and top with the carrots and red potatoes.
  • In a medium bowl, whisk together the beef broth, cream of mushroom soup, dried minced onion, onion powder, garlic powder, dried parsley, and salt.
  • Pour the broth mixture over the carrots and potatoes.
  • Cover and cook in the slow cooker on low for 8-10 hours.


The trick to browning the stew meat is a hot pan and not moving the meat around. Place it in the hat pan and allow it to cook for 30-45 seconds without moving it. Flip and allow it to brown on the other side without moving it around after the initial flip.
This recipe can be prepped and stored in the crock in the refrigerator for up to 24 hours prior to slow cooking.


Calories: 804kcal
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Source: This recipe is based on a pot roast recipe my mother in law shared with me and the spice mixture is from the 100 Days of Real Food Cookbook (affiliate link).


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  5. I am literally doing my meal planning for the week right now, and I just added this. I can’t wait to try it! Yum!

    1. Yes! I usually make a double or triple batch and store it in the freezer. I showed this with canned because I have yet to share a recipe for homemade. ? do you make your own, Lynn?