Slow-Cooker Beef Stew Slow-Cooker Beef Stew

Author: Canadian Living

  • Portion size 6 servings



Trim and cut beef into 1-inch (2.5 cm) cubes. In 18- to 24-cup (4.5 to 6 L) slow-cooker, mix together beef, potatoes, carrots, onions, garlic, beef stock, tomato paste, bay leaf and Worcestershire sauce. Cover and cook on Low for 10 to 12 hours (or on High for 5 to 6 hours) or until beef and vegetables are tender.

Add peas, salt and pepper. Increase heat to High. Whisk flour with 2 tbsp (25 mL) water; stir into stew. Cook, covered, for 5 minutes or until thickened. Discard bay leaf.

Tip from The Test Kitchen: For drama, serve the stew in bread bowls. To make one, hollow out a crusty bun, leaving 1/2-inch thick (1 cm) shell.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 571 mg
  • Protein 38 g
  • Calories 418.0
  • Total fat 14 g
  • Cholesterol 84 mg
  • Saturated fat 5 g
  • Total carbohydrate 35 g


  • Iron 35.0
  • Folate 21.0
  • Calcium 5.0
  • Vitamin A 99.0
  • Vitamin C 38.0
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Slow-Cooker Beef Stew