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Hearty Slow Cooker Beef Stew
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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

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

Tip #1

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.

Tip #2

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.

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