- 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Slow-Cooked Vegetable Beef Stew
"My husband said he wasn't hungry when he got home, but he had 3 servings of this because it was so good!"
"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."
"This is a family favorite!"
"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 family gobbled this up. I stirred in a can of corn at the end like one reader suggested and it was good."
"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."
"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!"
"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."
"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!"
"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."