Slow-Cooked Vegetable Beef Stew Recipe

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Slow-Cooked Vegetable Beef Stew Recipe photo by Taste of Home

Slow-Cooked Vegetable Beef Stew Recipe

Read Reviews

Here's a great beef stew that simmers in a wonderful gravy. Served with a loaf of crusty bread and a green salad, it's a tasty meal for grown-ups and kids alike. I think it's even better the next day. -Randee Eckstein Commack, New York

Recommended: 32 Skinny Dump and Go Recipes

MAKES:

7-8 servings

TOTAL TIME:

Prep: 20 min. Cook: 9 hours

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VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

MAKES:

7-8 servings

TOTAL TIME:

Prep: 20 min. Cook: 9 hours

Ingredients

5 medium red potatoes, peeled and cut into 1/2 inch chunks
2-1/2 cups sliced fresh mushrooms
4 medium carrots, sliced
2 celery ribs, thinly sliced
3 bacon strips, diced
1/4 cup all-purpose flour
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
2 pounds beef stew meat, cut into 3/4 inch cubes
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
1 can (14-1/2 ounces) beef broth
1/2 cup dry red wine or additional beef broth
1 bay leaf
1/8 teaspoon dried thyme
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/3 cup water
2 tablespoons cornstarch
3 tablespoons cold water

Directions

Place the first four ingredients in a 5-qt. slow cooker. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Reserve drippings.
In a large resealable plastic bag, combine the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt. Add meat, a few pieces at a time; seal and shake to coat. Brown the beef, onion and garlic in drippings and oil.
Transfer to slow cooker. Stir in the broth, wine or additional broth, bay leaf, thyme, reserved bacon and remaining salt and pepper. Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf.
Combine soup and water; add to slow cooker. Cover and cook on high for 30 minutes. Combine cornstarch and cold water; stir into slow cooker. Cover and cook for 30-40 minutes or until thickened. Yield: 7-8 servings.

Originally published as Vegetable Beef Stew in Quick Cooking January/February 2004, p31

5 medium red potatoes, peeled and cut into 1/2 inch chunks
2-1/2 cups sliced fresh mushrooms
4 medium carrots, sliced
2 celery ribs, thinly sliced
3 bacon strips, diced
1/4 cup all-purpose flour
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
2 pounds beef stew meat, cut into 3/4 inch cubes
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
1 can (14-1/2 ounces) beef broth
1/2 cup dry red wine or additional beef broth
1 bay leaf
1/8 teaspoon dried thyme
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/3 cup water
2 tablespoons cornstarch
3 tablespoons cold water

Place the first four ingredients in a 5-qt. slow cooker. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Reserve drippings.
In a large resealable plastic bag, combine the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt. Add meat, a few pieces at a time; seal and shake to coat. Brown the beef, onion and garlic in drippings and oil.
Transfer to slow cooker. Stir in the broth, wine or additional broth, bay leaf, thyme, reserved bacon and remaining salt and pepper. Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf.
Combine soup and water; add to slow cooker. Cover and cook on high for 30 minutes. Combine cornstarch and cold water; stir into slow cooker. Cover and cook for 30-40 minutes or until thickened. Yield: 7-8 servings.