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Slow-Cooked Vegetable Beef Stew

Total Time

Prep: 20 min. Cook: 9 hours

Makes

7-8 servings

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Reviews

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Average Rating:
  • Nan Mock
    Dec 7, 2017

    This was delicious, a great crock-pot meal. Because I was pressed for time, I skipped the browning step and just added the beef straight to the crock. It was still fantastic!

  • jieastcott
    Nov 20, 2017

    I leave out the tomato soup and change up some of the veggies, but otherwise make it as written. One of the best beef stews both myself and my husband have ever had! Perfect for a cold day.

  • 2124arizona
    Jul 9, 2017

    This recipe is awesome on a cold winter day!

  • ooh!
    Aug 3, 2016

    My husband said he wasn't hungry when he got home, but he had 3 servings of this because it was so good!

  • cindying
    Jun 25, 2013

    No comment left

  • dkmarvin
    Sep 18, 2012

    Nice and easy recipe but next time I will leave out the tomato soup and just thicken more with cornstarch...seemed to changed the "beefy" taste I like in a stew and made it kind of tangy. Also will add more of the vegetables as there was plenty of beef with 2 pounds of stew meat.

  • Lori Snider
    Aug 17, 2012

    This is a family favorite!

  • s_pants
    Dec 31, 2011

    I made it the day before and heated it up the next day. It was a little too thick for my taste, but still tasted very good.

  • anselr
    Nov 30, 2011

    My family gobbled this up. I stirred in a can of corn at the end like one reader suggested and it was good.

  • lucy66219
    Dec 24, 2010

    it was really delicious. I used beef boneless chuck steak and the meat was so moist and so good. I suggest adding a little bit more salt and pep, and a little more boulian at the end.