Slow Cooker Beef Vegetable Stew Recipe

Slow Cooker Beef Vegetable Stew Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Come home to warm comfort food! This is based on my mom’s wonderful recipe, though I tweaked it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. —Marcella West, Washburn, Illinois

This recipe is:

Contest Winning

Subscriber Exclusive

[X]

Rate Slow Cooker Beef Vegetable Stew Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Slow Cooker Beef Vegetable Stew Recipe

Prep: 20 min. Cook: 6-1/2 hours

Yield: 8 Servings

30 390 420

Ingredients

1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 medium potatoes, peeled and cubed
3 cups hot water
1-1/2 cups fresh baby carrots
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce, optional
2 teaspoons beef bouillon granules
1 garlic clove, minced
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup cornstarch
3/4 cup cold water
2 cups frozen peas

Directions

Place the roast, potatoes, hot water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Add peas; cover and cook on low for 30 minutes or until thickened. Yield: 8 servings (3 quarts).

Originally published as Slow Cooker Beef Vegetable Stew in Simple & Delicious February/March 2013, p36