Beef and Vegetable Stew

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READY IN: 6hrs
Recipe by Chef mariajane

This is a recipe for a fantastic stew made in the slow cooker that is not a lot of fuss to make. It is so delicious served with whipped Yukon Gold potatoes.

Ingredients Nutrition


  1. In slow cooker stoneware, place stock, flour and tomato paste and whisk until flour is completely dissolved. Mix in beef, celery, garlic, onion, carrot, parsnip and thyme.
  2. Cover and cook on low setting for 6 - 8 hours or until beef is tender.
  3. Swirl in corn and peas, cover and cook for 10 minutes more or until corn and peas are heated through.
  4. Season stew with salt and pepper.
  5. Sprinkle servings of the stew with chopped fresh parsley.
  6. OPTION: Make lamb and vegetable stew replacing beef with cubes of lamb stew meat. Instead of thyme, try another herb, such as rosemary.

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