Crockpot Beef Stew

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 474.1
  • Total Fat: 7.3 g
  • Cholesterol: 72.2 mg
  • Sodium: 904.0 mg
  • Total Carbs: 71.1 g
  • Dietary Fiber: 12.0 g
  • Protein: 33.4 g

View full nutritional breakdown of Crockpot Beef Stew calories by ingredient
Submitted by:


healthy and hearty dinner while you work healthy and hearty dinner while you work
Number of Servings: 6


    1.5-2lbs beef stew meat---

    4 carrots, peeled and chopped---

    4 large potatoes cleaned &/or peeled, chopped---

    3-4 celery stalks, chopped---

    1/2 cup yellow, white, or red onion, chopped---

    2 shallots, chopped---

    2-4 parsnips peeled and chopped---

    other fresh vegetables, chopped---

    1/2 cup beef broth or red wine---

    1 can cream of mushroom, potato, or celery condensed soup---

    1 packet onion soup mix---

    whole herbs/spices (optional)


Make sure meat is thawed before beginning.

Chop all vegetables into bite sized pieces, except onion, shallots, and celery. Finely chop celery, onion, and shallots and set aside. Place all root vegetables (potatoes, carrots, etc) in the bottom of a 4-7 qt. slow cooker.

Mix onion soup mix, cream of mushroom soup, and beef broth in a separate container. Pour 3/4 of mixture over root vegetables in pot. Brown meat in a non-stick skillet with no oil, or use 1 tbs. oil in a regular skillet. Season with pepper if desired, drain fat.

Pour meat over root vegetables in pot, put onion, celery, shallots, and any whole herbs (I like dill in the summer, bay leaves or rosemary in the fall) on top of meat. Pour remaining broth mixture gently over meat.

Cover and cook on low setting (200 degrees) for 8-10 hours or high setting (300 degrees) for 4-5 hours.

Serve with crusty french, sourdough, or pumpernickel bread.

Makes about 6 1.5 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MRSCLOSE.

Rate This Recipe