Crock Pot Beef Vegetable Stew

Total Time
9hrs 30mins
Prep
30 mins
Cook
9 hrs

Description:I found a similar recipe to this one in a Canadian cookbook. I altered the vegetable and spices to suit our tastes. If one does not have the time or want to brown stew meat then a pound of cooked ground beef will do quite nicely. I usually serve with warm rolls or garlic bread.

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Ingredients

Nutrition
  • 1 (1 lb) package stew meat
  • 1 cup flour
  • oil, for browning
  • 1 large potato, peeled and cubed
  • 1 small onion, diced
  • 12 small turnip, peeled and cubed
  • 2 cups cubed carrots
  • 1 box frozen peas
  • 3 cups water
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon liquid gravy browner
  • 1 teaspoon beef bouillon
  • 1 (14 1/2 ounce) can diced tomatoes (optional)

Directions

  1. Toss stew meat with flour and brown in heated oil in a skillet.
  2. Add the cooked meat and all other ingredients into a 4 Qt crock pot.
  3. Stir well and cook on low 9-10 hours or on high 5-6 hours.
  4. Turn crock pot off and enjoy!
  5. I like my stew thick so after I turn the crock pot off I mix 1/2 cup of water with 2 tbsp of flour and stir into the stew.
  6. I also like to add a small can of diced tomatoes at this time.
  7. YUM!
  8. Hint--one may substitue 1/2 cup of barley in place of the potato.
Most Helpful

5 5

My husband and I really enjoyed this stew. Becasue he loves garlic so much, he asked that I add a few cloves of garlic which I did toward the end of the cooking time. But it tasted great even before I added the garlic. I did as you suggested and thickened it with 1/2 cup of watr with 2 tbsp of flour. This is a stew I will make over and over. Thank you so much, Smoke Alarm Jr.

5 5

This stew was just what we wanted on this snowy evening! I used 2 cups of vegetable stock(I had it open in the frige) and one cup water. Added a parsnip. It was so good with all the vegetables. We like our vegetable under cooked so I left them in large pieces. Cooked on low for 8 hours and everything was perfect. I used 2 tablespoon of cornstarch to thicken. Thanks smokealarm jr for a tasty easy recipe

4 5

I made this yesterday and it came out great but I made some adjustments based on what I had in my cupboard. I did not use water and boullion but instead 2 1/2 cans of beef broth. From the fried meat drippings I added flour and made a roux then added the remaining 1/2 can of beef broth plus 2 ladles of the crock pot broth then stirred that back into the crock pot to thicken. I didn't like the gooey flour on the meat so next time I will just brown the meat plain without rolling it in flour first.