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BEEF STEW - This Slow Cooker Beef Stew is a hearty extraordinarily flavorful and filling meal. The beef melts in your mouth and the vegetables soak up tons of flavor. It is the best filling soup and easily made in a slow cooker.
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4.5 from 2 votes


Prep Time15 mins
Cook Time30 mins
Course: Soup
Cuisine: American
Servings: 10
Author: Diane Roark


  • 1/4 cup vegetable oil
  • 3 pound chuck roast cut 1" cubes
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 1/4 cup flour
  • 10- ounce package frozen peas
  • 4 carrots sliced
  • 1 onion diced
  • 2 large baking potatoes cubed
  • tablespoon fresh garlic minced
  • 2 tablespoons Worcestershire
  • 1 teaspoon marjoram
  • 1- quart spicy tomato juice
  • 2 tablespoons brown sugar
  • 2 teaspoon rosemary
  • 2 teaspoon thyme
  • 1/2 cup beef broth
  • 1 teaspoon parsley
  • 1/2 cup red cooking wine


  • Salt, pepper, and flour the cube steak.
  • In large skittle, brown cubed steak in oil.
  • Add it in a large 6-quart slow cooker.  
  • Dice the potatoes, onions, and carrots and add them to the slow cooker. 
  • Add the remaining ingredients and cook for 6 hours on low in a slow cooker.


What if you do not have a large 6-quart slow cooker?
If you have a smaller slow cooker, add the tomato juice last.  Add enough tomato juice to fill the slow cooker. 
Use a large dutch oven and simmer the stew on low on the stove until all the vegetables are fork tender.