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Slow Cooker Ground Beef Stew


"Incorporating ideas from other reviewers, I adapted the skillet version to a slow cooker version when we needed a meal to be ready when we got home. We loved this over hot biscuits. The ultimate comfort food with veggies included! Don't let the spices scare you and don't skimp on them. Their presence makes this a totally delicious meal!"
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8 h 35 m servings 384 cals
Original recipe yields 6 servings


  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 1200 mg
  • 48%

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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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Cook and stir ground beef in a skillet over medium heat with onion and garlic until the meat is completely browned, about 10 minutes. Drain excess grease.
  2. Stir cream of mushroom soup, vegetable broth, vegetable juice cocktail, sherry, and Worcestershire sauce together in a slow cooker. Add beef mixture; stir in potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, black pepper, marjoram, and thyme. Set cooker to Low, cover, and cook until vegetables are tender and sauce has thickened, about 8 hours. If preferred, set cooker on High and cook 4 hours.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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Read all reviews 33
  1. 47 Ratings

Most helpful positive review

I left out the mushrooms and switched the cream of mushroom for cream of chicken, instead of veg broth I used chicken and added cream of corn. No peas, thyme, or celery powder and let me tell yo...

Most helpful critical review

did not care for this recipe.

Most helpful
Most positive
Least positive

I left out the mushrooms and switched the cream of mushroom for cream of chicken, instead of veg broth I used chicken and added cream of corn. No peas, thyme, or celery powder and let me tell yo...

Slow Cooker Ground Beef Stew Haiku: "Wow, this stew's ugly! Looks aside, it tasted great! Made happy tummies." Halved the recipe for 3, but 2 of us inhaled it. It looks, well, like dog food (pro...

Delicious as written~ although next time I will double the cream of mushroom, veg broth & tomato juice- instead of tomato juice I used v-8. Definitely making this again!

Had all ingredients and a lb. of ground beef thawed so decided to give it a whirl. Didn't have tomato-vegetable juice or celery flakes. Subbed a can of diced tomatoes and cut up one stalk of fr...

I used beef stock, real mushrooms and fresh celery and it was awesome! I took you suggestion and served it with biscuits.

This is a 5 with these changes: 1 can of Golden Mushroom soup instead od cream of mushroom, used chopped celery instead of celery flakes, 11.5 oz can V8, 1 can diced fire roasted tomatoes becau...

I really liked this recipe. Doubled the mushroom soup, V8 juice and cut up some celery and it tasted great. Will definitely make this again.

I thought this was fantastic; husband thought it was just OK. I took the advice of other reviewers and doubled the amount of liquid ingredients for the broth, and the flavor and texture was per...

This recipe is absolutely fabulous. I followed it exactly, but used my electric pressure cooker instead of a slow cooker. Twelve minutes and we had a wonderful meal. Thank you so much Love2...