Show Subscription Form




Slow-Cooked Vegetable Beef Stew Recipe
Slow-Cooked Vegetable Beef Stew Recipe photo by Taste of Home

Slow-Cooked Vegetable Beef Stew Recipe

Read Reviews (12)
4.67 12
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 9 hours
MAKES:7-8 servings
TOTAL TIME: Prep: 20 min. Cook: 9 hours
MAKES: 7-8 servings

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 King Arthur Unbleached 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

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

Reviews for Slow-Cooked Vegetable Beef Stew(12)

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 18, 2012

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.

MY REVIEW
Reviewed Aug. 17, 2012

This is a family favorite!

MY REVIEW
Reviewed Dec. 31, 2011

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.

MY REVIEW
Reviewed Nov. 30, 2011

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

MY REVIEW
Reviewed Dec. 24, 2010

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT