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Slow-Cooked Vegetable Beef Stew Recipe

Slow-Cooked Vegetable Beef Stew Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 9 hours YIELD:7-8 servings


  • 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 vegetable 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


  • 1. Place the first four ingredients in a 5-qt. slow cooker. In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels. Reserve drippings.
  • 2. In a large resealable plastic bag, combine the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt. Add meat; seal and shake to coat. Brown the beef, onion and garlic in drippings and oil. Transfer to slow cooker. Stir in 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 tender. Discard bay leaf.
  • 3. 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 slightly thickened. Yield: 7-8 servings.

Reviews for Slow-Cooked Vegetable Beef Stew

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Nan Mock
Reviewed 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!"

Reviewed 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."

Reviewed Jul. 9, 2017

"This recipe is awesome on a cold winter day!"

Reviewed 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!"

Reviewed 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
Reviewed Aug. 17, 2012

"This is a family favorite!"

Reviewed 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."

Reviewed 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."

Reviewed 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."

Reviewed Feb. 27, 2010

"Have tried a bunch of beef stew recipes looking for a quality homemade stew similar in taste to Dinty Moore. This wasn't too far off!"

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