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Slow Cooker Vegetable Beef Stew
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Slow Cooker Vegetable Beef Stew

Simple ingredients make this classic dish! Slow cooking makes it tender and delicious !
Course Dinner, slow cooker soup
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6
Calories 424kcal
Author Kathi & Rachel

Equipment

Ingredients

  • 2 pounds chuck roast trimmed and cut into 2 inch pieces
  • 2 tablespoons vegetable oil
  • 4 cups beef stock - we prefer low sodium
  • 3 cloves garlic - minced
  • 3 tablespoons tomato paste
  • 1 15 ounce can crushed tomatoes - or diced tomatoes with liquid
  • 2 tabelspoons worcestershire sauce
  • 2 teaspoons dried thyme - or 1 tablespoon fresh
  • 1 yellow onion - diced
  • 3 large carrots - diced
  • 3 large celery stalks - diced
  • 2 cups Yukon potatoes - diced (about 12 ounces)
  • 2 tablespoons all purpose flour - optional if you want a thicker broth

Instructions

  • Heat a large skillet over medium high heat. Add vegetable oil and heat until shimmering and hot.
  • Pat dry beef with paper towel Liberally salt and pepper diced beef. In two batches brown beef cubes. Turning once. Add beef along with any accumulated juices to slow cooker.
  • Add beef stock, garlic, tomato paste, crushed tomatoes ,worcestershire and thyme to beef. Cook on low for 2 hours.
  • Add diced potatoes, celery, carrots and onion. Cook another 2 hours on low until beef and vegetables are tender.
  • 15 Minutes before serving: Toss in peas. (OPTIONAL if you want a thicker soup. Combine 2 tablespoons flour with either beef stock or water. Add to pot with peas.)
  • TASTE FOR SEASONING. Most likely more salt and pepper. Perhaps a bit more thyme.
  • Serve with bread and butter!
  • Store in refrigerator for up to 3 days and freeze for up to 3 months.

Notes

  • We cook the beef for 2 hours before adding the vegetables.  This keeps the vegetables from getting mushy.  If you prefer and don't mind the super soft veggies, toss the veggies (except peas) in with the beef.
  • We do not offer a 'cook on high' option  as the beef will not tenderize.

Nutrition

Serving: 6g | Calories: 424kcal | Carbohydrates: 23g | Protein: 35g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 516mg | Potassium: 1394mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6167IU | Vitamin C: 21mg | Calcium: 58mg | Iron: 4mg