Print Options

Back to Slow-Cooked Vegetable Beef Stew >

Include these items:

Select reviews >

Taste of Home Logo

Slow-Cooked Vegetable Beef Stew

 Slow-Cooked Vegetable Beef Stew
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
7-8 ServingsPrep: 20 min. Cook: 9 hours


  • 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

2 of 2

Slow-Cooked Vegetable Beef Stew (continued)


  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.