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Slow-Cooked Vegetable Beef Stew Recipe

Slow-Cooked Vegetable Beef Stew Recipe

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 YIELD:7-8 servings


  • 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


  • 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.

Reviews for Slow-Cooked Vegetable Beef Stew

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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."

Reviewed Aug. 17, 2012

"This is a family favorite!"

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."

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."

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."

Reviewed Feb. 27, 2010

"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 Feb. 23, 2010

"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 Oct. 21, 2009

"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 Dec. 4, 2008

"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."

Reviewed Nov. 25, 2008

"My picky eaters love this and request it often. I didn't find the steps too consuming, but I guess I will prepare about anything if just to give my kids some variety."

Reviewed Apr. 7, 2008

"good, but time consuming with all of the steps and ingredients."

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Wine Pairings

Light-Bodied Red Wine

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