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Slow Cooker Beef Stew

Course Dinner
Cuisine American
Keyword Beef, Beef Empanadas, Beef Stew, Crock Pot Beef Stew, Meat
Prep Time 30 minutes
Cook Time 6 hours


  • 3 lbs lean beef stew meat
  • 1 cup flour
  • 1 tbsp garlic salt
  • 2 tsp Slap Ya Mama® seasoning
  • 1 tsp onion powder
  • 1 tsp pepper
  • 1/2 tsp red pepper flakes
  • 4+ tbsp vegetable oil, divided
  • 6 potatoes, peeled, cubed
  • 6 carrots, peeled, sliced
  • 1 green bell pepper, diced
  • 1 medium onion, diced
  • 4 stalks celery, sliced
  • 10 oz can Rotel®
  • 14.5 oz can diced tomatoes
  • 8 oz beef broth
  • 15 oz can green beans, drained
  • 15 oz can peas, drained
  • 15 oz can corn, drained
  • 1 tbsp water
  • 1 tbsp corn starch


  1. In a large skillet or cask iron pan, heat 2 tablespoons of oil over medium heat.

  2. Using a large size baggie, add flour, spices and pepper, seal and shake to mix.

  3. Add about half of the beef into bag, seal and shake to coat.

  4. Remove and add to skillet.

  5. Cook until browned on all sides then repeat process with the remaining butter and beef.

  6. While beef is browning, peel and slice carrots, cube potatoes, slice celery and dice onions.

  7. Spray slow cooker with a non stick spray and then add vegetables to bottom.

  8. Once meat has browned, add on top of vegetables followed by Rotel®, diced tomatoes and beef broth.

  9. Cover and cook on high for 5-6 hours, low for 8-10 hours or until meat is tender.

  10. In the last hour of cooking, add green beans, peas and corn, stir and continue cooking until vegetables are hot.

  11. In a small bowl, add water and corn starch, stir and then add to slow cooker. Stir.

  12. Serve with biscuits and enjoy!