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Vegetable Beef Stew Recipe

Vegetable Beef Stew Recipe photo by Taste of Home

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Here's a great beef stew that simmers in a wonderful gravy. Served with a loaf of crusty bread and a green salad, it's a tasty meal for grown-ups and kids alike. I think it's even better the next day. -Randee Eckstein Commack, New York

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Vegetable Beef Stew Recipe

Prep: 20 min. Cook: 9 hours

Yield: 7-8 Servings

20 540 560

Ingredients

5 medium red potatoes, peeled and cut into 1/2 inch chunks
2-1/2 cups sliced fresh mushrooms
4 medium carrots, sliced
2 celery ribs, thinly sliced
3 bacon strips, diced
1/4 cup all-purpose flour
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
2 pounds beef stew meat, cut into 3/4 inch cubes
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
1 can (14-1/2 ounces) beef broth
1/2 cup dry red wine or additional beef broth
1 bay leaf
1/8 teaspoon dried thyme
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/3 cup water
2 tablespoons cornstarch
3 tablespoons cold water

Directions

Place the first four ingredients in a 5-qt. slow cooker. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Reserve drippings.
In a large resealable plastic bag, combine the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt. Add meat, a few pieces at a time; seal and shake to coat. Brown the beef, onion and garlic in drippings and oil.
Transfer to slow cooker. Stir in the broth, wine or additional broth, bay leaf, thyme, reserved bacon and remaining salt and pepper. Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf.
Combine soup and water; add to slow cooker. Cover and cook on high for 30 minutes. Combine cornstarch and cold water; stir into slow cooker. Cover and cook for 30-40 minutes or until thickened. Yield: 7-8 servings.

Originally published as Vegetable Beef Stew in Quick Cooking January/February 2004, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Vegetable Beef Stew

Vegetable Beef Stew

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Reviewed on Sep. 18, 2012 by dkmarvin

Nice and easy recipe but next time I will leave out the tomato soup and just thicken more with cornstarch...seemed to changed the "beefy" taste I like in a stew and made it kind of tangy. Also will add more of the vegetables as there was plenty of beef with 2 pounds of stew meat.

Reviewed on Aug. 17, 2012 by Lori Snider

This is a family favorite!

Reviewed on Dec. 31, 2011 by s_pants

I made it the day before and heated it up the next day. It was a little too thick for my taste, but still tasted very good.

Reviewed on Nov. 30, 2011 by anselr

My family gobbled this up. I stirred in a can of corn at the end like one reader suggested and it was good.

Reviewed on Dec. 24, 2010 by lucy66219@yahoo.com

it was really delicious. I used beef boneless chuck steak and the meat was so moist and so good. I suggest adding a little bit more salt and pep, and a little more boulian at the end.

Reviewed on Feb. 27, 2010 by angelasandoval

Have tried a bunch of beef stew recipes looking for a quality homemade stew similar in taste to Dinty Moore. This wasn't too far off!

Reviewed on Feb. 23, 2010 by brandilacey

Really good! I tripled the potatoes bc I love them and had a ton more spices, otherwise it might have been bland. Added lots of corn as well. Ate leftovers for 3 days. Will make again.

Reviewed on Oct. 21, 2009 by richtercory

This is the type of beef stew that I was looking for. All the other recipes I have made in the past have always missed something. Well, this recipe HAS it! It was delicious, tender, very flavorful, and just what I was looking for. Thank you for the recipe it is going into my own cookbook!

Reviewed on Aug. 06, 2009 by badkitty

I love this beef stew! It is a delicious recipe and better than my original recipe!

Reviewed on Dec. 04, 2008 by dblunt

This was very good. I prepared a double batch for a party and it disappeared! I also used venison stew meat instead of beef and it was delicious.

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