Easy Slow Cooker Grandma’s Tomato Beef Stew Tips, FAQ & printable recipe

Tips for success

For a deeper color and richer flavor, you can sear the beef cubes in a hot skillet with a small amount of oil before adding them to the slow cooker. While this is an optional step, it adds a layer of caramelized flavor from the Maillard reaction.

If you choose to do this, ensure the beef is patted dry with paper towels to get a good sear, and deglaze the skillet with a splash of water to capture all the flavorful browned bits to add to the slow cooker.

If you find that the gravy is not as thick as you prefer after the cooking time is complete, you can gently stir in a small amount of cornstarch mixed with cold water, then let the stew cook on high for an additional 10 to 15 minutes.

Alternatively, you can use the back of a spoon to gently mash a few of the cooked potato chunks against the side of the slow cooker, which will naturally release starch and thicken the gravy without needing any extra additives.

Variations

• Mushroom Beef Stew: Add 8 ounces of sliced cremini mushrooms during the assembly phase. They add an earthy, savory depth that pairs perfectly with the tomato gravy and tender beef.
• Herbed Tomato Stew: Stir in a tablespoon of dried Italian seasoning or a teaspoon of dried thyme when adding the tomato soup mixture to infuse the stew with classic herbal notes.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium heat or in the microwave, stirring occasionally until piping hot throughout.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the stew has cooled to room temperature, but do not leave it out for longer than 2 hours. When reheating, ensure the stew is heated until it is bubbling and hot throughout. The flavors often develop even further after a day in the refrigerator, making this an excellent dish for leftovers that taste just as good, if not better, the next day.

You can assemble the raw ingredients in the slow cooker insert the night before and keep it in the refrigerator. In the morning, simply take it out, place it in the slow cooker base, and start the cooking process. This method saves you precious time in the morning. Ensure you do not add the liquids until you are ready to start the slow cooker to keep the vegetables crisp and prevent them from soaking up too much moisture before the cooking begins.

Serving ideas

Serve this hearty stew in warm, shallow bowls to showcase the thick, glossy gravy and the tender chunks of beef and vegetables. A side of crusty bread or a soft dinner roll is perfect for mopping up every last drop of the savory tomato sauce.

For a bit of freshness, you can garnish the bowls with a small sprinkle of fresh parsley or chives, which adds a bright pop of color and a mild, herbaceous contrast to the rich, slow-cooked flavors of the beef.

This stew is a complete meal on its own, but it pairs beautifully with simple sides if you want to stretch the portions. A light green salad with a sharp vinaigrette helps balance the richness of the tomato gravy.

If you prefer a starchier side, a small portion of buttered egg noodles or a serving of mashed potatoes can also serve as a wonderful base, though the potatoes already included in the stew usually make this unnecessary for most casual family dinners.

Frequently asked questions

Recipe card

Easy Slow Cooker Grandma's Tomato Beef Stew

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 1 lb beef chuck, cut into bite-size cubes
• 2 cups potatoes, cut into chunks
• 1 cup baby carrots
• 1 packet onion soup mix
• 1 can (10.75 oz) condensed tomato soup
• 1/2 cup water

Instructions

1. Place the cubed beef chuck in the bottom of the slow cooker. Add the potato chunks and baby carrots on top of the beef. Sprinkle the onion soup mix evenly over the vegetables.
2. Whisk the condensed tomato soup with the water in a bowl until smooth. Pour this mixture over the ingredients in the slow cooker. Cover the slow cooker and cook on the low setting for 8 hours until the beef reaches an internal temperature of 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes before serving.
3. Once the beef is tender and cooked through, turn off the slow cooker and allow the stew to rest for at least 5 minutes before serving. This short rest ensures the juices redistribute through the meat.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

28 g

Fat

20.5 g

Fiber

3.5 g

Sugar

6 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.