Slow Cooker Beef Stew

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/20/19
Beef stew with tomato soup
Diana Rattray
Prep: 15 mins
Cook: 9 mins
Total: 24 mins
Servings: 4 servings
Nutrition Facts (per serving)
685 Calories
35g Fat
53g Carbs
42g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 685
% Daily Value*
Total Fat 35g 45%
Saturated Fat 23g 115%
Cholesterol 106mg 35%
Sodium 2334mg 101%
Total Carbohydrate 53g 19%
Dietary Fiber 8g 29%
Protein 42g
Calcium 111mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an easy slow cooker beef stew made with tomato soup. The stewing beef is combined with tomato soup, potatoes, and carrots, along with seasonings. Feel free to vary the ingredients with the vegetables you have on hand. Add onions and root vegetables with the beef, but wait until about 20 to 30 minutes before it's done to add any frozen vegetables to prevent overcooking.

I recommend round white potatoes or red-skinned potatoes for stews. Starchier baking potatoes tend to break down over the long, slow cooking time.

Ingredients

  • 1 pound stew beef (cut into 1-inch cubes)
  • 1 (10 3/4 oz) can​ condensed tomato soup
  • 1 tablespoon tomato paste
  • 1/2 cup water
  • 1 tablespoon Gravy Master (or Kitchen Bouquet*)
  • 3 medium potatoes (cubed)
  • 3 medium carrots (peeled and diced)
  • 1/4 cup chopped onion
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas (add last before serving)

Steps to Make It

  1. Combine the stew beef, tomato soup, tomato paste, water, Gravy Master, potatoes, carrots, onion, seasoned salt, and pepper in the slow cooker.

  2. Cover and cook on LOW for about 8 to 10 hours.

  3. Add the peas in the last 30 minutes.

Tips

  • Add any frozen vegetables or canned (drained) vegetables during the last 20 to 30 minutes.
  • Cut up a lean chuck arm or rump roast for this stew.
  • If your stew is too thin, whisk 1 tablespoon of cornstarch with 1 tablespoon of water. Stir into the stew 20 to 30 minutes before it's done.
  • Any hot, fresh out of the over rolls go great with this stew.

Recipe Variation

  • Instead of tomato soup, use cream of mushroom or golden mushroom and add an 8-ounce can of tomato sauce. Reduce the water to 1/4 cup. 

More Beef Stew and Soup Recipes

Beef, Vegetable, and Barley Soup

Old-Fashioned Vegetable Beef Soup

Basic Beef Stew for the Slow Cooker

Slow Cooker Low Calorie Beef Stew