Best 2 Slow Cooker Beef Vegetable Stew Recipes

Indulge in a hearty and comforting meal with our delectable Slow Cooker Beef and Vegetable Stew, a culinary symphony of flavors that will warm your soul. This stew is a delightful blend of tender beef, an array of colorful vegetables, and a rich, savory broth that promises to tantalize your taste buds. With just a few simple steps and the magic of your slow cooker, you can create this comforting dish that's perfect for a cozy dinner at home or a special occasion.

Our collection of recipes offers a diverse range of stews to suit every palate. From the classic Beef and Vegetable Stew, brimming with hearty beef, aromatic vegetables, and a robust broth, to the tantalizing Guinness Beef Stew, where the rich, malty flavors of Guinness beer elevate the stew to new heights. For those who prefer a lighter option, the Turkey and Vegetable Stew offers a lean and flavorful alternative, while the Vegetarian Stew is a hearty and satisfying plant-based delight. Each recipe is carefully crafted to deliver a unique and unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

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.

Tips:

Choose the right cut of beef: Chuck roast, brisket, and short ribs are all good options for stew because they have a lot of connective tissue that breaks down during cooking and makes the meat tender.
Brown the beef before adding it to the slow cooker: This will help to develop the flavor of the meat and prevent it from becoming dry.
Use a variety of vegetables in your stew: This will add flavor, color, and nutrients to the dish. Some good options include carrots, celery, potatoes, onions, and peas.
Season the stew well: Use a combination of salt, pepper, garlic, and other herbs and spices to taste.
Cook the stew on low for 8-10 hours: This will allow the flavors to meld and the meat to become fall-apart tender.
Serve the stew with a side of bread, rice, or pasta: This will help to soak up the delicious sauce.

Conclusion:

Slow-cooker beef vegetable stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious beef vegetable stew that your family and friends will love.