- 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. Stir in peas. Cover and cook on high until thickened, 30 minutes. Yield: 8 servings (3 quarts).
Reviews forSlow Cooker Beef Vegetable Stew
"perfect taste. Wish it was a little thicker. May increase the corn starch next time."
"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!"
"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."
"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."
"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."
"If you're looking for a good beef stew... keep looking."
"Way more tomato-y than I was expecting, but still good once you get past that. My husband loved it, and the potatoes don't overcook, which shocked me."
"Using previous review's suggestions I lessened the water and added a 6oz. can of tomato paste for thickening. I also added frozen corn because we like it in our stews. I made it one day to eat the next to mellow flavors. Very Good."
"A very tasty stew but quite runny. I would recommend cutting the amount water in half. Adding the cornstarch didn't thicken the stew at all since there was so much liquid. I will definitely be making this recipe again but with less water."
"This was excellent! I omitted the celery, and used 1/2 cup each corn starch and water. Stew thickened up nicely, and the meat was very tender."