Slow Cooker Beef Stew from Campbell's Recipe -
Slow Cooker Beef Stew from Campbell's Recipe
  • READY IN 4 hr

Slow Cooker Beef Stew from Campbell's

Recipe by  

"Classic beef stew with fresh veggies and herbs cooks slowly for tender beef and a rich sauce."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins

    4 hrs


  1. Combine vegetables in 4 1/2 qt (4.3 L) slow cooker. Add bay leaves.
  2. Place stewing beef, flour and pepper into a sealable plastic bag and toss to coat beef.
  3. Brown beef well on all sides in heated oil over medium-high heat in large non-stick skillet. Place beef on top of vegetables in slow cooker.
  4. Add broth, Worcestershire sauce, thyme and garlic to skillet and combine well with pan drippings. Pour mixture over beef and vegetables.
  5. Cook, covered, on HIGH setting for 4 hours* or until the beef reaches internal temperature of 165 degrees F (74 degrees C) and is fork-tender. Discard bay leaves before serving.
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  • Recipe Tips: Resist the temptation to take the slow cooker lid off to check the stew. Heat and steam will escape, interrupting the way that the meat and vegetables cook and lengthening the time until the stew is ready.
  • * Or on LOW setting for 7 to 8 hours

Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2012

I started out trying this recipe for the crock pot just as it is written. Decided to take it on high for 5 hours instead of the 4 hours suggested... but, at the 4 hour mark is when I first removed the lid to stir and check the dish... as far as coloring, broth, and seasoning... I found this REALLY bland... The recipe had me put 2 cups of beef broth from which I originally did from a 32 oz box. After seeing how bland, I poured the rest of he 32 oz box of beef broth into a bowl, added one 6 oz can of tomato paste... then after whisking these two together... added a bit more pepper, onion powder and garlic powder to taste. Let that simmer 1 more hour in the crock pot on high... turned out TOTALLY AWESOME... the stew coloring was suddenly "right"... and the seasoning now... PERFECT!... Trust me on these changes! Will make ALL the difference!!

Most Helpful Critical Review
Aug 21, 2012

Bland. I am totally bummed because I followed the directions completely and expected to come home to a nice dinner. I've added a few seasonings hoping to salvage it.


10 Ratings

Feb 26, 2012

This was delicious. The broth was outstanding. I never used thyme before but I certainly will now. Only suggestion I have is if you like broth use at least 4 cups of beef broth. Will be making this often.

Jan 13, 2013

I just fixed this for Saturday night dinner. It came out well; my husband liked it more than I did. After reading the reviews noting the blandness of the dish, I made a few changes. I had no bay leaves or fresh thyme, so I used a lot of dried thyme. Also, I used 1 1/2 cups of my own beef broth instead of Campbell's. 1/2 cup of my broth had extra spices from a roast I had done last year in the crock pot. I think it gave the stew much-needed zing. I bumped up the black pepper and added some garlic salt, too. I cooked the stew for almost 4 hours on high. The meat came out very tender and moist, and the vegetables were perfectly cooked. I will definitely make this again!

Dec 17, 2013

Comfort food at its best on these cold, wintry nights. I browned the meat in my cast iron skillet, adding the broth in the skillet to scrape up the fond for extra flavor. It was a hit in this house.

Nov 24, 2013

Tasted alright. Followed to the letter and it was kinda plain but loved those chunks. Going to try again with a few additions, like a packet of dry spice for chinese fondu, maybe spanish or red onions, perhaps a bit of a better spice selection. Something is def missing. But i think i can fix it.


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  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 18.6 g
  • 6%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 18.4 g
  • 28%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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