Slow Cooker Beef Stew

by Erin, The $5 Dinner Mom on August 22, 2008

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Slow Cooker Beef Stew

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 8 hours

Ingredients

  • 1 lb. Stew Beef
  • 1 can diced tomatoes
  • 2 cups baby carrots
  • 4 potatoes, washed and chopped
  • 2 tsp minced garlic
  • Salt/Pepper
  • 4 dinner rolls

Directions

  1. Put all ingredients in slow cooker and add 4 cups water, or enough to cover all the ingredients. (If you wish to add part water and part beef broth for added flavor, feel free!)
  2. Set slow cooker on low and cook for 8 hours.
  3. Serve Slow Cooker Beef Stew with warm rolls!

To Make as a Freezer Pack: add all the ingredients (except the rolls) to a large gallon size freezer baggie. Press flat and freeze. To cook, let thaw overnight in fridge and then add to slow cooker. If you need to thaw it further after it has been in the fridge overnight, place the bag in a bowl of warm water for 20 minutes, then load into the slow cooker.

{ 17 comments… read them below or add one }

Tami September 26, 2008 at 6:56 pm

I have picked up the “More with Less” cookbook at our library several times. I will definitely look for the second book.

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Amber Dowler April 21, 2009 at 10:58 pm

IN ORDER TO MAKE YOUR BEEF STEW WHERE IT ONLY COST $4.93 DID THAT INCLUDE USING YOUR CUPONS OR DOES THAT MEAN WITHOUT THE CUPONS?
AMBER

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Jodie January 27, 2014 at 7:10 am

I didn’t see where you ever got an answer on this, so I decided to try to evaluate it myself. It’s probably way too late for you (2009!), but this way, when someone comes on, they will have an idea..
Okay, so it’s mostly going to depend on your SALES. In particular, how cheap can you get your meat? You can get a great deal on your stew meat (usually early morning) OR you can cut off a pound of a beef roast you’re about to make (or freeze) OR, maybe my favorite way, which is when they put a huge roast on sale, and you ask the butcher to cut it various ways, so you can get loads of meals out of it, from ground beef to steaks! :D
*1 lb stew beef – regardless of source, you find it on sale for .. let’s say, $2
*1 can diced tomatoes – 50 cents? I found an amazing sale for 25 cents each recently!
*2 cups baby carrots — i personally chop up the long ones, just b/c they give great flavor! but based on the baby carrots, let’s assume $1.50 for a pound. so 1/2 pound is 75 cents
*10 pound bag potatoes $2 right now at albertsons, so 4 potatoes – what? 25 cents?
*1 tsp minced garlic – i get my jar at $1 store, so 10 cents?
salt & pepper – i tend not to count, but I’ll say 10 cents
$1 for Hawaiian Dinner rolls
$2+0.50+0.75+0.25+0.10+0.10+$1=$4.70, if I calculated right.
By the way, remember, just b/c it’s in a bunch doesn’t mean you have to buy the whole bunch. Unless they’re selling it by the bunch, if it’s, say, $1/pound, pull off what you want and buy it that way. OR keep the whole bunch, as long as you immediately dedicate it to another meal — or side dish or snack!
HTH!

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Amanda Miller April 22, 2009 at 11:21 pm

Erin,

Does this have any juice to it once it’s cooked or do you soak all of it in a pot of water and let all the vegetables, etc.. flavour the water? Just curious, I know my mom always boiled potatoes, onions, and carrots in a big pot. Once done, she would drain half the water and then add a can of tomato juice and the cooked meat and let it simmer til we were ready to eat dinner. Served alongside cornbread :)

Thanks!

Amanda

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Shannon June 26, 2009 at 9:13 pm

I make mine with one large potatoe with the skin on, skip the tomatoe and use a dash of worcheshire sauce, diced up celery and onion, using coupons I can also get broth as my base, but with no coupons would have to start with water. I think most of the flavor from the receipe as listed comes from the tomatoe and garlic.

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Shaunda Holmes July 22, 2009 at 11:06 pm

Can you do this recipe in the crockpot or just on the stove? If you can use the crockpot how long do you need to cook it for?
Thanks,
Shaunda

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Erin July 23, 2009 at 5:34 am

Either stove or crockpot would work!

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Helen January 25, 2011 at 5:27 pm

Please tell how much beef stew meat to buy and how many will this recipe serve. Thank you.

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Heather August 6, 2012 at 8:13 pm

I made this from your $5 Dinner Mom Cookbook and it was FANTASTIC! I don’t know where all the flavor comes from but it was fantastic!

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Ginger January 3, 2014 at 12:55 pm

Do you freeze it WITH the water or without?

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Nicole January 8, 2014 at 4:58 pm

I wouldn’t add water to freeze it as that can be added when you put it into the crockpot to cook!

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Denise Bormann January 12, 2014 at 1:39 pm

I really like easy meals when you have the freezer room so now its just the hubbs and I eating. Smaller portions are better.

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lis January 19, 2014 at 12:42 pm

I found this very very bland and so did my husband even though I added red wine and worchestershire to the recipe. Added a few cubes of beef bullion and a few tbsp of flour to the leftovers and it was much much better. Just a suggestion.

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Jodie January 27, 2014 at 6:51 am

What I think it’s missing is something like McCormick’s seasoning mix. I found a do-it-yourself version http://www.food.com/recipe/beef-stew-seasoning-mix-309131
It calls for: salt, pepper, garlic powder, paprika, cayenne, celery seeds, onion powder, and rosemary. You only use 2-3 Tablespoons for this recipe. (This would prevent adding too much extra salt, too, for those who have to watch their salt intake — like me!)

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Sarah February 11, 2014 at 7:08 pm

Mine turned out like soup. Did anyone else’s? I have always added cornstarch or tapioca as a thickener.

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