Hearty Slow Cooker Beef Stew

Hearty Slow Cooker Beef Stew

Slow cooker beef stew makes a hearty, easy dinner any night of the week. This beef stew gets its slightly spicy and sweet flavor from hoisin sauce.

20 min. prep time
6 servings
646 Ratings


2 tablespoons Land O Lakes® Butter
3/4 pound beef stew meat, cut into bite-sized pieces
1 1/2 teaspoons finely chopped fresh garlic
1 small (1 1/4 cups) sweet potato, peeled, cut into 3/4-inch pieces
1 medium parsnip, peeled, sliced
1/2 pound baby Yukon Gold potatoes, cut into 1-inch pieces
1 (14 1/2-ounce) can diced tomatoes
1 (14-ounce) can beef broth
1/3 cup hoisin sauce
1 teaspoon dried thyme leaves


Melt butter in 10-inch skillet until sizzling; add beef and garlic. Cook over medium-high heat 4-5 minutes or until beef is browned; drain off fat.

Place browned beef and all remaining ingredients in slow cooker. Stir to mix well. Cover; cook on Low heat setting 8-9 hours or until beef is tender.

Recipe Tip

- Store leftover stew in resealable freezer containers or bags; freeze up to 3 months. To thaw, place in refrigerator for 24 hours. Reheat in microwave or over medium-low heat in 2-quart saucepan.

- Parsnips are a root vegetable with a mild sweet flavor. They are commonly boiled and mashed like potatoes but in this entrée they add a sweet complement to the other vegetables in the stew. Nutritionally they contain a small amount of iron and vitamin C.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 250

Fat: 10g

Cholesterol: 45mg

Sodium: 1040mg

Carbohydrates: 27g

Dietary Fiber: 3g

Protein: 14g

Recipe #15600©2004Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this exactly as the recipe said, and it was much too sweet for me and my family. I think it would be pretty good to take the sweet potatoes and parsnips out and just use carrots.
I made this for co-workers as we work midnights. Everyone loved the tase of it and liked that it wasn't filled with tomatoes. I plan on making it again, but this time without the parsnips. I didn't particularly like the flavor of them, but if that's what you like, put them in. I put extra meat in the stew as well, 3/4 pound isn't much, but the stew is wonderful.
Everyone loved this! I didn't have parsnips so I added carrots. This is a sweet type of stew and the carrots might have added to that. I may reduce the hoisin sauce if I use carrots again. But as it was everyone wanted seconds!
I was a little unsure about this recipe, but after trying it, I'm a believer! Delicious! Since I didn't have sweet potatoes or parsnips, I just used regular potatoes and carrots. The consistency was just right- not too soupy or too thick. I was hoping for leftovers, but there were none to be had! I will definitely make this one again.
This is the best stew I've ever made! The only change I made was to add a couple tbsps of tomato paste to thicken it up.
This stew is a great twist on the boring old beef/potato/carrot combination. It's not so crazy that you won't be able to get your family to eat it, but it's a great way to get some variety in your diet with the parsnips and other vegetables. It's easy and delicious - it has become my favorite beef stew recipe.

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