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Slow Cooker Spanish Beef Stew

Slow Cooker Spanish Beef Stew


"I have never heard a complaint of my beef stew, it's a great new take on an old favorite! I prefer to serve stew over white rice, it all depends on your taste. You can season the beef with a packet of Sazon instead of salt and pepper, for even more Spanish style."
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4 h 20 m servings 241 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 822 mg
  • 33%

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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  • Prep

  • Cook

  • Ready In

  1. Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
  2. Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
  3. Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
  4. Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.


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

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Read all reviews 106
  1. 126 Ratings

Most helpful positive review

I doubled this recipe, an also decided to work with what I had, and from knowing how my mother cooked stews (we are Spanish) I subbed capers for green olives, added about 6 oz red wine, 1 c...

Most helpful critical review

I followed the recipe and some of the suggestions from others, like browning the meat with the sazon seasoning (i made it myself since my store didnt carry it) and I added red wine, worcestershi...

Most helpful
Most positive
Least positive

I doubled this recipe, an also decided to work with what I had, and from knowing how my mother cooked stews (we are Spanish) I subbed capers for green olives, added about 6 oz red wine, 1 c...

12.9.15 I'm not a huge fan of slow cooking, but beef stew is one meal that always works well in a slow cooker. At 4 hours on low, neither the meat nor the potatoes were tender, so I bumped u...

I made this today, and absolutely loved it. It is one of the tastiest stews I have ever cooked! I did tweak it a bit..Upon suggestions from some of the critiques, I browned the meat in a packe...

I followed the suggestions of everyone else and did 4 hours on low and then 1 and a half on high. I actually doubled the recipe with no real issues that I could see. I did add some of the actual...

Delicious! Only thing I did different was tossed the raw beef in adobo saffron spices before browning it. Otherwise I followed the recipe to a T. Definitely a new family favorite! Even my 2 year...

This Is a great dish. I had never heard of sofrito, and living in the wilds of rural Wales I was unable to buy a jar. So I did a bit of research and made my own: onions, garlic, bell peppers, ol...

Tasty! Ditto on the comments on the time. Needed the 1 1/2 hrs on high to soften the potatoes. Will make again.

This is good, though I feel the Rotel overpowers the dish. It gives it a kick, but that can be done with other spices. Next time I'll just use a can of tomatoes so the Latin seasonings shine thr...

Very hearty and delicious. The different flavors give it a nice new twist on a traditional beef stew.

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