Slow Cooker Beef Stew from Campbell's

Slow Cooker Beef Stew from Campbell's

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

4 h servings 313 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • 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

Read all reviews 6
  1. 10 Ratings

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Most helpful positive review

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 remo...

Most helpful critical review

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.

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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 remo...

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 t...

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.

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...

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 ...

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 ...

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