Slow Cooker Beef Vegetable Stew Recipe

4.5 26 27
Slow Cooker Beef Vegetable Stew Recipe
Slow Cooker Beef Vegetable Stew Recipe photo by Taste of Home
Publisher Photo

Slow Cooker Beef Vegetable Stew Recipe

Read Reviews
4.5 26 27
Publisher Photo
Come home to warm comfort food! This beef stew is based on my mom’s wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. —Marcella West, Washburn, Illinois
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6-1/2 hours

Ingredients

  • 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 3 medium potatoes, peeled and cubed
  • 3 cups 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

Place the beef, potatoes, 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 until meat is tender, 6-8 hours.
Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Stir in peas. Cover and cook on high until thickened, 30 minutes. Yield: 8 servings (3 quarts).
Originally published as Slow Cooker Beef Vegetable Stew in Simple & Delicious February/March 2013, p36

Nutritional Facts

1-1/2 cups (calculated without browning sauce): 287 calories, 9g fat (3g saturated fat), 55mg cholesterol, 705mg sodium, 31g carbohydrate (9g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

  • 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 3 medium potatoes, peeled and cubed
  • 3 cups 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
  1. Place the beef, potatoes, 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 until meat is tender, 6-8 hours.
  2. Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Stir in peas. Cover and cook on high until thickened, 30 minutes. Yield: 8 servings (3 quarts).
Originally published as Slow Cooker Beef Vegetable Stew in Simple & Delicious February/March 2013, p36

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Reviews forSlow Cooker Beef Vegetable Stew

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MY REVIEW
Wieners User ID: 1845812 263438
Reviewed Mar. 13, 2017

"Using previous review's suggestions I lessened the water and added a 6oz. can of tomato paste for thickening. I also added frozen corn because we like it in our stews. I made it one day to eat the next to mellow flavors. Very Good."

MY REVIEW
Rex User ID: 9102121 263160
Reviewed Mar. 7, 2017

"A very tasty stew but quite runny. I would recommend cutting the amount water in half. Adding the cornstarch didn't thicken the stew at all since there was so much liquid. I will definitely be making this recipe again but with less water."

MY REVIEW
dschultz01 User ID: 1076910 262095
Reviewed Mar. 5, 2017

"This was excellent! I omitted the celery, and used 1/2 cup each corn starch and water. Stew thickened up nicely, and the meat was very tender."

MY REVIEW
swinny User ID: 1858482 260826
Reviewed Feb. 5, 2017

"delicious."

MY REVIEW
debfar User ID: 4771051 260207
Reviewed Jan. 24, 2017

"This is a really great recipe. I really don't think the sugar is needed. Next time I will omit it. Turned out really good. I will definitely make this again."

MY REVIEW
LadyMerlin User ID: 7246803 258360
Reviewed Dec. 19, 2016

"This recipe turned out great. I couldn't find any stew meat, so I used a chuck roast and cut it up prior to cooking. I also customized the veggies to what I had, used a bit more thyme and some oregano instead of bay leaves, since I didn't have those. The cornstarch thickener didn't work for me, even though I added double what the recipe called for, but we didn't mind it being a bit thin."

MY REVIEW
knedz User ID: 5532408 257620
Reviewed Dec. 3, 2016

"I added more vegetables, corn, green beans, bag of frozen soup vegetables. Added beef soup base, original Mrs Dash, diced tomatoes with basil, I use beef broth instead of water and little red cooking wine. Taste great!"

MY REVIEW
amsm User ID: 8302234 257039
Reviewed Nov. 20, 2016

"This stew tastes like a hearty beef and vegetable stew! Lots of flavor with tender pieces of beef and vegetables throughout. After reading other reviews, I decided to add more cornstarch. I increased the amount to 6 tablespoons with the same amount of water and the stew thickened up just fine for me."

MY REVIEW
carolynstanek User ID: 1180811 255904
Reviewed Oct. 25, 2016

"Great flavor. I will add a little more cornstarch the next time to thicken the broth a little more."

MY REVIEW
theangelicious1 User ID: 8717920 254187
Reviewed Sep. 16, 2016

"This recipe was not very good. It came together okay, but there was no flavor at all. So bland. I won't be making this again."

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