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Slow Cooker Beef Vegetable Stew

 Slow Cooker Beef Vegetable Stew
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
8 ServingsPrep: 20 min. Cook: 6-1/2 hours


  • 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


  • Place the roast, 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.
  • Combine cornstarch and cold water in a small bowl until smooth;

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Slow Cooker Beef Vegetable Stew (continued)

Directions (continued)

  • gradually stir into stew. Stir in peas. Cover and cook on high for
  • 30 minutes or until thickened. Yield: 8 servings (3 quarts).