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Stephanie’s Slow Cooker Stew

 Stephanie’s Slow Cooker Stew
Start this warming one-pot meal before you head out for the day. By the time you get home, the well-seasoned meat will be tender and mouthwatering.—Stephanie Rabbitt-Schappacher, West Chester, Ohio
5 ServingsPrep: 20 min. Cook: 7-1/2 hours

Ingredients

  • 1 pound beef stew meat
  • 2 medium potatoes, peeled and cubed
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (11-1/2 ounces) V8 juice
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 1 medium sweet onion, chopped
  • 3 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1 tablespoon cold water
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas

Directions

  • In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and
  • cook on low for 7-8 hours or until meat is tender. Discard bay
  • leaves.
  • In a small bowl, combine cornstarch and water until smooth; stir into
  • stew. Add corn and peas. Cover and cook on high for 30 minutes or
  • until thickened. Yield: 5 servings.

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Stephanie’s Slow Cooker Stew (continued)

Nutritional Facts: 1-1/3 cups equals 273 calories, 7 g fat (2 g saturated fat), 56 mg cholesterol, 865 mg sodium, 31 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.