Best Slow Cooker Beef Vegetable Stew Recipes

SLOW COOKER BEEF VEGETABLE STEW

Slow Cooker Beef Vegetable Stew image

Come home to warm comfort food! This vegetable beef stew is based on my mom's wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. -Marcella West, Washburn, Illinois

Provided by Taste of Home

Categories Dinner

Time 7h

Yield 8 servings (3 quarts).

Number Of Ingredients 17

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 287 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 705mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

SLOW COOKER VEGETABLE BEEF STEW

Slow Cooker Vegetable Beef Stew image

Here is a variation of a beef stew that I came across. With sweet flavor from apricots and squash, we think it has South American or Cuban flair. The addition of corn makes it even more hearty. -Ruth Rodriguez of Fort Myers Beach, Florida

Provided by Taste of Home

Categories Dinner

Time 5h45m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

3/4 pound beef stew meat, cut into 1/2-inch cubes
2 teaspoons canola oil
1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1-1/2 cups cubed peeled butternut squash
1 cup frozen corn, thawed
6 dried apricots or peaches, quartered
1/2 cup chopped carrot
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
1/4 cup cold water
2 tablespoons minced fresh parsley

Steps:

In a nonstick skillet, brown beef in oil over medium heat. Transfer to a 3-qt. slow cooker. Add the broth, tomatoes, squash, corn, apricots, carrot, oregano, salt and pepper. , Cover and cook on high for 5-6 hours or until vegetables and meat are tender., Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened. Stir in parsley.

Nutrition Facts : Calories 278 calories, Fat 9g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 717mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 5g fiber), Protein 21g protein.

VEGETABLE BEEF SOUP/STEW, SLOW COOKER

Vegetable Beef Soup/Stew, Slow Cooker image

I've been making this for years and find that the easiest way is in a slow cooker. My nephew says it's his favorite soup. You can make this as thin or thick as you like and serve it over noodles or rice, or eat it just as it is.

Provided by Donna Graffagnino @StillWild

Categories Beef Soups

Number Of Ingredients 19

Ingredients

1 tablespoon(s) olive oil, butter, or bacon grease
1 1/2 pound(s) beef stew meat, cut in 1" cubes
1 large onion, coarsely chopped
2-3 stalk(s) celery, sliced thick
1 medium bell pepper, diced
1 can(s) (15oz) petite diced tomatoes with juice
2 can(s) beef stock or broth
2 can(s) (11.5 oz) v-8 or tomato juice or tomato sauce
2 can(s) whole kernel corn, drained or 1 1/2 cups frozen
2 cup(s) frozen green peas, rinsed
1 1/2 cup(s) fresh or frozen green beans
1 can(s) baby lima beans, drained and rinsed (optional)
2 teaspoon(s) granulated garlic
2 teaspoon(s) worcestershire sauce
2 tablespoon(s) dried parsley
2 tablespoon(s) dried chives
3 large russet potatoes, peeled and large dice
3 large carrots, peeled and cut into large pieces
- salt & pepper to taste

Steps:

If your slow cooker has a browning feature, as mine does, put your oil, butter, or bacon grease in the pan and brown the stew meat until seared on all sides. Otherwise use a skillet and transfer the meat to the slow cooker and use some of the beef broth to deglaze your skillet and pour that into the cooker.
Add all of the remaining ingredients. Stir well and set to Low for 8 hours, or High for 4 hours, depending on how hot and fast your cooker cooks.
Depending on how thick or thin you like your soup you can add more stock when adding the carrots and potatoes. When those vegetables are done taste again because they will soak up a lot of the salt. Adjust seasoning as needed and serve over rice or elbow noodles if you like it thick like a stew or serve as is if you like it as a soup.