Slow-Cooker Beef and Vegetable Stew

slow-cooker beef and vegetable stew Entree Mexican
Slow-Cooker Beef and Vegetable Stew
  • Prep 20 min
  • Total 10 hr 0 min
  • Servings 8
Updated July 20, 2017


cup all purpose flour
Kosher or sea salt and freshly ground black pepper, to taste
lb beef for stew (leg, shoulder), cut into 1-2 inch pieces
garlic cloves, mashed with the skin or lightly chopped
eucalyptus leaves
teaspoon sweet paprika or to taste
teaspoon chili powder or to taste
oz white onion, chopped slightly
1 1/2
lb potatoes, quartered
carrots, clean, trimmed, cut into equal slices
celery stalks, chopped
cups beef broth


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  • 1
    Mix the flour with the salt and pepper in a bowl.
  • 2
    Add the meat and mix to cover well.
  • 3
    Place the meat in the slow cooker.
  • 4
    Add the rest of the ingredients. Mix well.
  • 5
    Cover the pot and let cook on the low setting.
  • 6
    Let cook for 10-12 hours.
  • 7
    Serve with rice, pasta or quinoa, though it's not necessary. Don't forget to serve with warm bread to dip in the stew.

Expert Tips

  • Remember to cut the meat into equal sized chunks so that they cook evenly.
  • Though the slow cooker doesn't require attention, it does need a bit of time. I recommend starting it the day before or early in the morning.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • People tend to believe that stews are complicated, but they really aren't. If you use the traditional method, you might need a little more time, but with the help of a slow cooker all you'll need to do is add the ingredients and set it to cook. Besides being a favorite, it's also economical and can satisfy the whole family.

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