Beef and Vegetable Stew
This slow cooker Beef and Begetable Stew is my very favorite way to eat a lot of vegetables. If you’ve read any of my other soup posts you know how much I love a good hearty and chunky soup. This soup is basically the heartiest of all the soups. I love this soup because I can have this for lunch basically all week after making it because it’s basically impossible to make a beef and vegetable soup that’s small-batch.
If you are looking for a cheaper recipe to make that is still delicious, and is even vegan and gluten-free (but don’t let that scare you if you aren’t vegan!) Try my Moroccan Coconut Lentil Stew. It’s commonly a meal I take to friends when they’re sick. It’s delicious, hearty, and full of healthy veggies… It’s only worth making if it’s still delicious, right?
And if you haven’t tried my Shrimp Chowder recipe it is probably my all-time favorite soup recipe.
Or maybe you’re looking for a dump and go crockpot soup? You cannot go wrong with my Taco Soup.
Originally posted on 1/2/20. Updated on 1/7/25.
PrintBeef and Vegetable Stew
Hearty, full of vegetables and delicious tender beef, this stew is the perfect meal to warm you up and fill you up.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: at least 10 servings 1x
Ingredients
4 tablespoons oil, divided in halves
4–5 pound chuck roast cut up into 1–1 ½ inch chunks
2 medium yellow onions, (1 onion chopped into ~1-inch pieces and 1 onion diced into small pieces)
3 tablespoons flour
4 cups beef broth
1, 6-oz can tomato paste
1 pound of carrots, chopped into ½ inch pieces
1 pound of russet or red potatoes cut into ½ inch pieces. Optional to peel the potatoes
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
¼ teaspoon dried thyme
2 bay leaves
1, 15-oz can tomato sauce
1, 32-oz can crushed tomatoes
1 can of corn, undrained *see note
1 can of green beans, undrained *see note
1 ½ cups frozen peas
Instructions
Sprinkle the meat chunks with a generous amount of salt and pepper.
In a large frying pan pour 2 tablespoons of oil and turn heat to medium high.
Add half of the meat and cook 2-3 sides for about 30 seconds (don’t cook the meat all the way). Place meat onto plate. Then repeat the process with the second half of the meat.
Add the remaining 2 tablespoons of oil to the pan and cook the diced onions until soft over medium heat. Sprinkle the flour over the onions until coated and cook an additional 2-3 minutes. Slowly pour in the beef broth and whisk. Add the tomato paste and whisk again.
In a slow cooker place remaining pieced onions, carrots, potatoes, and meat.
Add the salt, pepper, garlic powder, thyme, bay leaves, tomato sauce, and crushed tomatoes. Whisk until combined.
Pour the broth mixture over top and place lid on. Cook on low for about 8-10 hours. When potatoes and carrots are tender and ready to eat, mix in the cans of corn, green beans, and the frozen peas. Let sit for about 10 minutes more to warm the added vegetables and then serve.
Notes
Step-by-step pictures and Frequently Asked Questions below recipe card.
Instructions for using a stove top instead of slow cooker are in FAQ section below.
I like searing the meat in a cast iron pan for best results.
Before you add the liquid from the cans of veggies, taste the broth. If it is too thick or too tomato-y add the liquid of the cans. If you want it thick and tomato-strong, then don’t add the liquid.
Can also cook on medium for a shorter amount of time, however the cook time varies greatly depending on how big/thick you cut the potatoes and carrots.
Frequently Asked Questions – Beef and Vegetable Stew
I just made this and it is so good. The only other beef stew I’ve had is from a seasoning packet and this is incredibly Better. A perfect cold winter Sunday dinner!
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