Crock Pot Beef Stew


by: amandamccullough

First, let's make one thing clear: I made this beef stew because my husband requested it. Not because I like it. I do not eat beef stew. However, Eric begged me to try it...and I gave in. The meat was so tender it was falling apart. The flavors in this stew are incredible. I must say, this beef stew will be made again...and I will eat it again.


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serves: 4-6

All Purpose Flour

2 lb Boneless Beef Chuck Roast, trimmed and cut into 1 inch cubes

Vegetable Oil


2-4 Beef Bouillon Cubes

1 10 3/4 ounce can Condensed Tomato Soup

3 tsp Italian Seasoning

1/2 tsp Black Pepper

2 medium sliced Onions (optional)

2-3 inch medium-large Russet Potatoes, peeled and cut into 1 1/2 pieces

3 medium Carrots, cut into 1 inch pieces

2 stalks Celery, cut into 1 inch pieces (optional)

3/4 cup Frozen Peas, thawed

Nutrition Facts
Crock Pot Beef Stew

Servings Per Recipe: 4

Amount per Serving

Calories: 770

  • Total Fat: 29.8 g
  •     Saturated Fat: 11 g
  •     Trans Fat: 1.5 g
  • Cholesterol: 159.1 mg
  • Sodium: 603 mg
  • Total Carbs: 75.8 g
  •     Dietary Fiber: 8 g
  •     Sugars: 14.6 g
  • Protein: 53.4 g

how is this calculated?

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1.  Add meat to a bowl, cover with flour, cover and shake to coat all pieces.

2.  Add a few tablespoons vegetable oil to a large skillet and heat. Brown meat in batches without crowding it. When it's browned, transfer meat directly to the crock pot.

3.  Add 1 1/2 cups water and bouillon cubes to the skilled and cook, dissolving the bouillon cubes. Remove from heat and transfer to large bowl and combine with tomato soup, Italian seasoning, and black pepper.

4.  Pour soup mixture into crock pot and add potatoes and carrots, and onions and celery if you choose to do so.

5.  Cover and cook on low for 8 hours, stirring every hour. If needed, add water to achieve the consistency you want. Add the thawed peas the last 20-30 minutes of cooking.

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