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Slow Cooker Beef Vegetable Stew Recipe
Slow Cooker Beef Vegetable Stew Recipe photo by Taste of Home

Slow Cooker Beef Vegetable Stew Recipe

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5 10
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Come home to warm comfort food! This is based on my mom’s wonderful recipe, though I tweaked it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. —Marcella West, Washburn, Illinois
TOTAL TIME: Prep: 20 min. Cook: 6-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 6-1/2 hours
MAKES: 8 servings

Ingredients

  • 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 3 medium potatoes, peeled and cubed
  • 3 cups hot water
  • 1-1/2 cups fresh baby carrots
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon browning sauce, optional
  • 2 teaspoons beef bouillon granules
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup cornstarch
  • 3/4 cup cold water
  • 2 cups frozen peas, thawed

Directions

  1. Place the beef, potatoes, hot water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
  2. Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Stir in peas. Cover and cook on high for 30 minutes or until thickened. Yield: 8 servings (3 quarts).
Originally published as Slow Cooker Beef Vegetable Stew in Simple & Delicious February/March 2013, p36

Reviews for Slow Cooker Beef Vegetable Stew

AVERAGE RATING
   (11)
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5 Star
 (11)
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MY REVIEW
Reviewed Jan. 27, 2015

"I made the recipe almost exactly as given and it was great. It made plenty so I will have leftovers or freeze some up for later. I served it with hot cornbread and butter and it was a perfect winter feast. Due to other reviews commenting on the amount of cornstarch I did use 1/3 cup instead of the 1/4 cup. The sauce was the perfect thickness for a stew. I will definitely keep this recipe on hand and make again."

MY REVIEW
Reviewed Dec. 24, 2014

"I had some trouble with the thickening like one of the other reviewers, but the next day, perfect!! A definite keeper."

MY REVIEW
Reviewed Dec. 23, 2014

"YUMMMMMMMY!"

MY REVIEW
Reviewed Oct. 7, 2014

"This recipe is a keeper. It was yummy in my tummy. Very delicious and so easy to make."

MY REVIEW
Reviewed Feb. 10, 2014

"This was so easy and so delicious. I put in two cans of beef consume and one cup water instead of three cups water. Also, my husband and kids all liked it too. I added mushrooms, extra carrots and celery. Extra cornstarch was needed as well. I can't wait to eat the leftovers!"

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