Name: Slow Cooker Beef Stew Recipe
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6
Cuisine: American
Ingredients: 1 lb lean beef stew meat, 1" cubes; 2 tbsp olive oil; 2 tbsp flour; 1 cup vegetable broth; 1 tsp salt, divided; 1/2 tsp black pepper, divided; 1 medium onion, chopped; 1 clove garlic, minced; 2 medium potatoes, peeled and cubed; 2 medium carrots, peeled and sliced; 2 celery stalks, chopped; 1/2 cup red bell peppers, diced; 2 bay leaves; 2 cups beef broth, fat-free and low-sodium; 14 oz can fire-roasted diced tomatoes

This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. For more information, read my disclosure policy.

This slow cooker beef stew recipe is mouthwatering and lower in calories per serving. Perfect for dinner on those cooler nights.

I adore a hearty bowl of stew on a cold day. This slow cooker beef stew recipe is full of hearty chunks of beef, veggies, and a mouthwatering broth, equals the perfect dinner for a cool evening.

Stew is a great way to get in those veggies. They are cooked down in the broth and the flavor of the veggies, potatoes and meat together taste great. We love slow cooker meals in our house because we have a lot of busy afternoons where there isn’t always time to cook.

What is stew?

Stew is similar to soup in that they both use similar ingredients and are cooked in a broth. However, a stew is a mixture of larger-cut vegetables, meat, or poultry, with less liquid, that are cooked over a longer period of time.

Why you’ll love this recipe

Comforting homemade meal
Great family meal
Perfect for meal prep

Ingredients

What you’ll need to make this recipe.

Lean beef stew meat
Olive oil
Flour
Vegetable broth
Salt
Black pepper
Onion
Garlic
Potatoes
Carrots
Celery
Red bell pepper
Bay leaves
Beef broth
Fire roasted tomatoes

How to make this recipe

1 – Coat the beef with the flour. Shake off the excess flour, then sprinkle 1/2 tsp salt and 1/4 tsp black pepper on the beef.

2 – Over medium heat, in a saucepan with extra-virgin olive oil, brown the floured beef.

3 – Pour in the vegetable broth. Cook until the sauce is slightly thickened, which is about 5 minutes.

4 – Transfer the beef and its sauce to the slow cooker.

5 – Add the onion, garlic, potatoes, carrots, celery, red peppers, bay leaves, broth, tomatoes, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in the slow cooker.

6 – Cover and cook on low for 8 hours or high 4-6 hours.

How do I store beef stew?

Once the stew has cooked down, place it in an airtight container. Properly stored, the beef stew will last for 3 days in the refrigerator.

Can I freeze beef stew?

Yes. Place cooled beef stew in a freezer safe resealable bag, being sure to leave a little extra space at the top. The stew will expand when it freezes. Properly stored, the beef stew will last up to 3 months in the freezer.

Please Note

Different slow cookers may cook at different rates, so be sure to keep on eye on your food so it doesn’t burn.

Click here to see my favorite slow cooker.

Click here to download my FREE kitchen cheat sheets.

Calories per serving (1 cup): 383

Yield: 6 Servings