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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 15
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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

Nutritional Facts

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

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

Nutritional Facts

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

Reviews for Slow Cooker Beef Vegetable Stew

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jan. 17, 2016

"Fantastic - house smelled amazing! Light brown on meat to start and used 2 cans consomme in place of water/granules and no carrots or peas (family preference)). Did first hour on high followed by 4 on low and textures of meat and veggies was perfect! Thanks for sharing!"

MY REVIEW
Reviewed Nov. 16, 2015

"I made this on Sunday. It only took 13 minutes to throw together. I even placed the meat in frozen and did not cube it up. I also omitted the peas (my husband is not a fan), browning sauce (only because I did to have this on hand) and the cornstarch slurry (only because we forgot). My husband really liked the added touch of the Worcestershire sauce."

MY REVIEW
Reviewed Oct. 28, 2015

"Was good, made exactly as stated, cept a little bit more cornstarch"

MY REVIEW
Reviewed Oct. 12, 2015

"It was great!! I made this according to the recipe, but it seems I could have used a little more cornstarch - the gravy wasn't as thick as I had hoped. I plan to make it again for sure."

MY REVIEW
Reviewed May. 9, 2015

"EXCELLENT!

I didn't bother with the cornstarch and water, I was too hungry to care if it was thick. lol"

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