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Everything within me screamed to title this recipe, The BEST Slow Cooker Tangy Beef Stew because it really is the easiest and tastiest beef stew recipe. In our family, we only make one beef stew recipe and it is this one. This comes from my mom’s collection of recipes, and anytime I make this, I always think of her.
Do you wonder why the Food Tracking Momma is including beef stew in her recipes? Because I eat real food. I eat anything I want as long as it fits within my daily calories. And this recipe isn’t as high calorie as you would think. A one cup serving is 364 calories and 15.6 grams of fat (6.2 saturated). Those numbers are for a one cup serving (the recipe serves 8 people) No, this recipe is not health food. But it is good food. The nutritional label is located below the recipe.
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Slow Cooker Tangy Beef Stew Steps (full recipe below steps)
Add the meat and chopped vegetables into your slow cooker. I used the pre-cut beef stew meat available in most grocery stores. The onion, green pepper and the potatoes should be in rather large pieces. Peel and slice the carrots.
Add the remaining ingredients to a medium bowl and mix all together. These are the ramekins I used to pre-measure my ingredients. I use them all of the time!
After that pour the mix over the beef and vegetables and then stir all together. Set the slow cooker to low and cook for 6-7 hours. I use a 6-quart Crock Pot and I love it. I fought with many other brands slow cookers and they always overcooked the food. This one always seems to cook just right.
When finished, mix the flour and cold water in a small container. Set slow cooker to high and add the cornstarch mix to thicken the sauce (about 10 minutes). If you make this recipe, please comment and let me know (and please rate it!)
Slow Cooker Tangy Beef Stew
Slow Cooker Tangy Beef Stew
- 2 pounds beef stew meat
- 1 1/2 pounds red potatoes rough chop
- 1 green pepper rough chop
- 1 large onion rough chop
- 3 carrots sliced
- 1/4 cup low-sodium soy sauce
- 1/4 cup worchestershire sauce
- 10 3/4 ounce can of condensed tomato soup
- 2 tbsp brown sugar
- 1/2 tbsp salt
- 1 cup water
- 1 tbsp cornstarch
- 1 tbsp cold water
- Add the stew meat and the vegetables to slow cooker. In a bowl, mix the remaining ingredients and then pour it over the meat and vegetables. Mix all together. Cook on Low for 6-7 hours. When finished, mix the flour and cold water together. Set the slow cooker to High and add cornstarch mixture. Allow sauce to thicken (10 minutes).