Slow Cooker Beef and Vegetable Stew

January 2, 2020Brianna

This slow cooker beef and vegetable stew is my very favorite way to eat a lot of vegetables. If you’ve read aby 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.

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Slow Cooker Beef and Vegetable Stew

Hearty, full of vegetables and delicious 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

Scale

4 tablespoons oil, divided

45 pound chuck roast cut up into 11 ½ inch chunks

3 medium yellow onions, (1 ½ onion chopped into ~1-inch pieces and 1 ½ onion diced into small pieces)

3 Tablespoons flour

4 cups beef broth

1 teaspoon dried thyme

½ teaspoon pepper

1 teaspoon salt

1 6 oz can tomato paste

1 15 oz can tomato sauce

1 15 oz can crushed tomatoes

2 bay leaves

pounds of carrots, chopped into ½ inch pieces

pounds of red potatoes cut into 1/2 inch pieces

1 can of corn, undrained

1 can of green beans, undrained

1 ½ cups frozen peas

Instructions

In a large frying pan pour 2 tablespoons of oil and turn heat to medium high. Add half of the meat and cook each side for about 30 seconds to 1 minute (don’t cook the meat all the way). Place meat onto plate and add the second half of the meat and repeat the process.

Add the remainder 2 tablespoons of oil to the pan and cook the diced onions till 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 thyme, salt, pepper, tomato paste, tomato sauce and crushed tomatoes. Whisk till combined.

In a Slow cooker place remaining pieced onions, carrots, potatoes, and meat. Pour the broth mixture over top and place lid on. Cook on low for about 8 hours. When potatoes and carrots are tender and ready to eat, add the cans of corn, green beans, and the frozen peas and stir. Let sit for about 10 minutes to make the added vegetables get warm and then serve.

Keywords: Slow Cooker Beef and Vegetable Stew

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Jessica
Jessica
3 years ago

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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