Beef and Vegetable Stew

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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

Scale

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.

Keywords: Slow Cooker Beef and Vegetable Stew. beef stew, veggie stew, slow cooker meal, soup, hearty soup

Find it online: https://acupofcream.com/slow-cooker-beef-and-vegetable-stew/