Crock-Pot Spicy Beef Stew
A hearty and flavorful slow-cooked beef stew with tender chuck roast, spicy tomato flavors, and tender cabbage, perfect for comforting family dinners or chilly evenings.
Ingredients
- 3 cups shredded cabbage ⓘ
- 3 pounds chuck roast ⓘ
- 1 can (10 oz.) tomato soup ⓘ
- 1 cup minced onion ⓘ
- 1/2 cup hot catsup ⓘ
- 1/2 teaspoon salt ⓘ
- 2 tablespoons sugar ⓘ
- 2 tablespoons vinegar ⓘ
- 2 tablespoons Worcestershire sauce ⓘ
- 2 tablespoons chili powder ⓘ
- 1 bay leaf ⓘ
- 1 clove garlic ⓘ
- 1 teaspoon dried oregano ⓘ
- 1/4 cup water ⓘ
- 2 tablespoons all-purpose flour ⓘ
Instructions
- Place shredded cabbage in the crock-pot.
- Place the chuck roast on top of the cabbage.
- In a bowl, combine undiluted tomato soup, minced onion, hot catsup, salt, sugar, vinegar, Worcestershire sauce, bay leaf, minced garlic, chili powder, and dried oregano. Mix well.
- Pour the mixture over the meat in the crock-pot.
- Cover and cook on low for 10 to 12 hours.
- Remove the roast from the crock-pot and set aside.
- Cover the crock-pot and turn the temperature to high.
- In a small bowl, combine water and flour, then add to the crock-pot and stir until the mixture thickens.
- Slice the cooked roast and return it to the crock-pot for 10 minutes.
- Serve the stew over bread rolls, rice, or noodles.
Tips & Substitutions
For a deeper flavor, consider browning the chuck roast in a skillet before adding it to the crock-pot. If you prefer a milder stew, reduce the amount of chili powder and hot catsup. You can also substitute the cabbage with kale or spinach for a different texture and taste. For a thicker stew, increase the flour mixture gradually.
Serving Suggestions
This hearty stew pairs beautifully with bread rolls or over a bed of rice or noodles. For a complete meal, serve alongside a fresh salad or roasted vegetables. You can also offer a side of Zesty Lima Beans for an extra touch. Consider topping with fresh herbs or a dollop of sour cream for added richness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the stew on the stove over medium heat, stirring occasionally until heated through. You can also microwave individual portions, covered, in 1-2 minute intervals until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Spicy Beef Stew contains roughly 493 calories, with 11g protein, 116g carbohydrates, and 3g fat. It is an excellent source of iron (66% of the Daily Value), vitamin C (64% of the Daily Value), and dietary fiber (47% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this stew?
Yes, you can use other cuts such as brisket or round roast, but keep in mind that cooking times may vary. Chuck roast is preferred for its tenderness and flavor when slow cooked, but feel free to experiment with what you have on hand.
Is it possible to make this stew in a pressure cooker?
Absolutely! You can adapt this recipe for a pressure cooker by browning the meat first, then adding all the ingredients and cooking on high pressure for about 60-70 minutes. Let the pressure release naturally for the best results.
Can I make this stew ahead of time?
Yes, this stew can be made a day in advance. In fact, the flavors often improve after sitting overnight. Just allow it to cool completely before refrigerating, and then reheat when ready to serve. It’s perfect for meal prep or entertaining!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).