Easy Slow-Cooker Stew

Prep 10 min
Total 6 hr 10 min
Servings 8

This all-in-one beef stew, made fast with baby-cut carrots, canned tomatoes, and frozen green beans, simmers all day to meld flavors perfectly. MORE+ LESS-

By Betty Crocker Kitchens

Updated May 7, 2010

Ingredients

lb beef stew meat

large onions, cut into eighths

can (14.5 oz) diced tomatoes, undrained

cups water

tablespoon beef bouillon granules

tablespoon packed brown sugar

teaspoons salt

teaspoon pepper

dried bay leaves

bag (1 lb) ready-to-eat baby-cut carrots

bag (1 lb) frozen cut green beans

Steps

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1

In 4- to 5-quart slow cooker, mix all ingredients except green beans.
2

Cover; cook on High heat setting 6 to 7 hours, stirring occasionally, adding green beans during last hour of cook time. Before serving, remove and discard bay leaves.

Expert Tips

This stew can be also be prepared in a Dutch oven. Mix all ingredients except carrots and green beans. Cover; bake at 300°F 6 to 7 hours, stirring occasionally, adding carrots and green beans during last hour of bake time. Remove bay leaves before serving.
Feel free to substitute frozen peas for the green beans--either veggie will work well.