Easy Slow Cooker Beef Stew Recipe

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This one-step stew requires no browning, so it can be assembled in minutes.
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  • 1 pound stew beef, cubed
  • 1 pound carrots
  • 2 onions
  • 3 stalks celery
  • 1 teaspoon garlic powder
  • pinch cinnamon
  • 2 bay leaves
  • 1 28 oz can tomatoes
  • 1 4 oz can mushrooms (optional)
  • 1 teaspoon salt
  • fresh ground pepper, to taste
  • 1/2 cup red wine or water
  • 1/2 cup quick cooking tapioca
Container: slow cooker, 3 quart or larger
15 mins
6+ hrs
6+ hrs
  • Trim any large bits of fat from the meat. Peel carrots and cut into 1/2 inch rounds. Dice onion; slice celery crosswise.  Add all ingredients to slow cooker and mix thoroughly. Set temperature control to high ( 5 to 6 hours cooking time) or low (10 to 12 hours cooking time). In general, avoid removing cover while cooking (this can add to the required time), although  brief checking to determine the state of doneness near the end of cooking  time is ok.
  • When done (meat and vegetables are tender), correct seasoning.  Remove bay leaves.

Served with a green salad, crusty bread and a hearty red wine, this is a very satisfying supper dish.

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