Slow Cooker Beef Stew

Just put the ingredients in the pot and forget about it. A tasty and easy recipe for all occasions.

Julie Hauser ,

Mishpacha Magazine

Main ingredients

1 onion, chopped

2 large potatoes, peeled and chunked

2 carrots, peeled and chunked

1 sweet potato, peeled and chunked

1 package lean beef stew (about 1 and 1/4 pounds)

2 tablespoons Bartenura Olive Oil

2 tablespoons ketchup

1-2 tablespoons Gefen Honey

2 cubes Gefen Frozen Garlic

1 teaspoon salt

3 shakes black pepper

onion powder (be generous)

1/2 cup Tuscanini Marinara Sauce

2-3 cups water

3/4 - 1 cup raw old fashioned oats (if you don’t have them, don’t buy them! Use any starch – barley, pancake mix, etc.!)

Prepare the Stew

Use a slow cooker liner to line the pot. 

I cooked it on high for four hours without any water or sauce (only the ketchup and olive oil). Then add everything else and leave on low three hours.


If you want to “sleep” on this one, dump it all together and cook on low for seven to eight hours, only adding the oats in the morning, leaving it to cook one more hour. Orzo or Israeli couscous works, too, or anything else you are trying to use up!