Stephanie’s Slow Cooker Stew Recipe
Stephanie’s Slow Cooker Stew Recipe photo by Taste of Home

Stephanie’s Slow Cooker Stew Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 7-1/2 hours
MAKES:5 servings
TOTAL TIME: Prep: 20 min. Cook: 7-1/2 hours
MAKES: 5 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Stephanie’s Slow Cooker Stew in Taste of Home February/March 2011, p45

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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Stephanie’s Slow Cooker Stew

AVERAGE RATING
   (45)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (11)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 6, 2014

The perfect beef stew!

MY REVIEW
Reviewed Mar. 5, 2014

I made this just as the recipe said and it was wonderful. Wouldn't change a thing the next time.

MY REVIEW
Reviewed Feb. 24, 2014

Tasty and simple

MY REVIEW
Reviewed Feb. 16, 2014

I left out the V8 juice and opted for a second can of beef stock. My hubby hates tomatoes!

MY REVIEW
Reviewed Dec. 14, 2013

Pretty good, but I'd go with the Classic Beef Stew Recipe on this site instead of this one. This recipe felt more like a chunky soup than a stew. I like my stew very thick with a lot more vegetables.

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