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Stephanie’s Slow-Cooker Stew

Name: Stephanie’s Slow-Cooker Stew
Prep time: 20 min
Cook time: 7 h 30 min
Total time: 7 h 50 min
Yield: 5 servings (about 1-1/2 quarts).
Ingredients: 1 pound beef stew meat; 2 medium potatoes, peeled and cubed; 1 can (14-1/2 ounces) beef broth; 1 can (11-1/2 ounces) V8 juice; 2 celery ribs, chopped; 2 medium carrots, chopped; 1 medium sweet onion, chopped; 3 bay leaves; 1/2 teaspoon salt; 1/2 teaspoon dried thyme; 1/2 teaspoon chili powder; 1/4 teaspoon pepper; 2 tablespoons cornstarch; 1 tablespoon cold water; 1/2 cup frozen corn; 1/2 cup frozen peas

73 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 7-1/2 hours

Makes

5 servings (about 1-1/2 quarts)

Updated: Mar. 16, 2023

Start this warming one-pot meal before you head out for the day. By the time you get home, the well-seasoned meat will be tender and mouthwatering. —Stephanie Rabbitt-Schappacher, Cincinnati, Ohio

Stephanie’s Slow-Cooker Stew Recipe photo by Taste of Home

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Ingredients

1 pound beef stew meat
2 medium potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
1 can (11-1/2 ounces) V8 juice
2 celery ribs, chopped
2 medium carrots, chopped
1 medium sweet onion, chopped
3 bay leaves
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
2 tablespoons cornstarch
1 tablespoon cold water
1/2 cup frozen corn
1/2 cup frozen peas

Directions

In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.
In a small bowl, combine cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened.

Nutrition Facts

1-1/3 cups: 273 calories, 7g fat (2g saturated fat), 56mg cholesterol, 865mg sodium, 31g carbohydrate (9g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.

Stephanie’s Slow-Cooker Stew

Ingredients

Directions

Nutrition Facts

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