Slow Cooker Beef Stew

Slow Cooker Beef Stew

Course Dinner
Prep Time 10 minutes
Cook Time 8 hours
Servings 6 people
Calories 318kcal


  • 2 pounds stew meat
  • 3 carrots peeled and diced
  • 3 stalks celery diced
  • 1 pound russet potatoes peeled and diced
  • 1 yellow onion diced
  • 3 teaspoons minced garlic
  • 3 cups low-sodium beef broth
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 2 bay leaves
  • 1/4 cup all purpose flour


  • Spray a 6-quart slow cooker with nonstick cooking spray. Place stew meat, carrots, celery, potatoes, onion and garlic in the bottom of the slow cooker.
  • Pour beef broth and worcestershire sauce over the top. Season with salt, thyme, rosemary and paprika; stir to combine. Place bay leaves on top.
  • Cover with lid and cook for 8-10 hours on low (recommended) or 4-6 hours on high. After cooking, discard bay leaves.
  • In a small bowl, whisk together flour and 1⁄2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes until thickened.


MFP: MFF Slow Cooker Beef Stew
Serving size: 1/6 of recipe


Calories: 318kcal | Carbohydrates: 24.6g | Protein: 37g | Fat: 7g