Slow Cooker Beef Vegetable Stew
Total TimePrep: 20 min. Cook: 6-1/2 hours
Makes8 servings (3 quarts)
- 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 3 medium potatoes, peeled and cubed
- 3 cups water
- 1-1/2 cups fresh baby carrots
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 medium onion, chopped
- 1 celery rib, chopped
- 2 tablespoons Worcestershire sauce
- 1 tablespoon browning sauce, optional
- 2 teaspoons beef bouillon granules
- 1 garlic clove, minced
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup cornstarch
- 3/4 cup cold water
- 2 cups frozen peas, thawed
- Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours.
- Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.
Test Kitchen Tips
Nutrition Facts1-1/2 cups (calculated without browning sauce): 287 calories, 9g fat (3g saturated fat), 55mg cholesterol, 705mg sodium, 31g carbohydrate (9g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
Feb 6, 2020
This is my family's favorite beef stew recipe. It is easy to make, and delicious!
Dec 24, 2019
This stew is delicious!! I do recommend seasoning the beef and searing it hot oil on the stove. I also season the potato before putting in the stew. I used garlic, montreal seasoning, parsley, and a little paprika.
Nov 26, 2018
This tastes great. I didn't have any beef bouillon granules so I used Caldo de Res (Knorr product) and eliminated the salt. My guests gobbled it up!
Oct 24, 2018
Made this yesterday! Tasted as good as it smelled. I did coat meat with flour
May 31, 2018
Mixed in extra plain flour and let thicken for 10 more minutes as the cornflour mix didn't really make it much thicker, but definitely cooking again, everyone loved it
Feb 23, 2018
perfect taste. Wish it was a little thicker. May increase the corn starch next time.
Jan 17, 2018
I made the recipe as written except I did not thicken it because I wanted it to be more soup like than stew like. It was very good, and my man friend gave me some serious compliments. Next time, and there will definitely be a next time, I will try thickening for a different dinner. I am sure it will be good that way, too. Thanks for the recipe!
Oct 17, 2017
This was really good. I did not have granules, so I dissolved 2 beef cubes in 2 cups very hot water (eliminating ONE cup of water). I purchased already cut beef (it was in small strips, it was actually cheaper than buying it whole - saved me some work). Also did not use the browning sauce (not sure what this was). Probably added more carrots and celery than it asked for (just threw it in, did not measure). Cooked on low for 1.5 hour, cooked on high for 3 hours, then placed on keep warm setting for 1.5 hours (thickened up wonderfully on its own by just sitting there), added the cornstarch mixed with cold water and peas (continued on warm setting for 30 minutes) until hubby got home (still so hot had to put in bowls and allow to sit before we could eat). Great flavor, items were not too mushy , everything held its shape. Its a keeper, WILL MAKE AGAIN.
Oct 12, 2017
I think this is a wonderful stew recipe! I am very surprised at the reviews. I have made this so many times with fantastic results every time. However, I cook mine in the oven instead of the slow cooker and I reduce the water to 1 1/2 cups (instead of 3c). I brown the roast (whole) in my dutch oven, add all the ingredients (minus the last 3), bake at 325 degrees for 2 hours. I remove the roast, add the cornstarch mixture & peas and return to the oven while I then cut the roast into large pieces. I return the meat to the pan, stir and place back in the oven for about 5 - 10 minutes. This is a favorite with my family.
Aug 15, 2017
My husband said it's a keeper. Instead of the corn starch I coated in flour, salt and pepper then seared in skillet until browned. It was so thick I had to add water.