Slow Cooker Spanish Beef Stew


  • 1 pound beef stew meat
  • Salt and ground black pepper to taste
  • 1/2 cup chopped Spanish onion
  • 2 cloves garlic, minced
  • 2 cups chopped red potatoes
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (12 ounce) jar sofrito
  • 1/2 cup pitted and halved green olives


Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.

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Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.

Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.

Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.