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    You are in: Home / Recipes / Crock Pot Beef Vegetable Stew Recipe
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    Crock Pot Beef Vegetable Stew

    Crock Pot Beef Vegetable Stew. Photo by Bergy

    1/4 Photos of Crock Pot Beef Vegetable Stew

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    Total Time:

    Prep Time:

    Cook Time:

    9 hrs 30 mins

    30 mins

    9 hrs

    smoke alarm jr's Note:

    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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    Units: US | Metric

    • 453.59 g package stew meat
    • 236.59 ml flour
    • oil, for browning
    • 1 large potato, peeled and cubed
    • 1 small onion, diced
    • 1 small turnip, peeled and cubed
    • 473.18 ml cubed carrots
    • 1 box frozen peas
    • 709.77 ml water
    • 4.92 ml sugar
    • 4.92 ml salt
    • 4.92 ml pepper
    • 4.92 ml liquid gravy browner
    • 4.92 ml beef bouillon
    • 411.06 g can diced tomatoes (optional)


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

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on October 29, 2003


      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.

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    • on February 07, 2008


      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2004


      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.

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    Read All Reviews (4)


    Nutritional Facts for Crock Pot Beef Vegetable Stew

    Serving Size: 1 (2722 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 225.1
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 3.6 g
    Cholesterol 30.4 mg
    Sodium 346.8 mg
    Total Carbohydrate 23.5 g
    Dietary Fiber 3.1 g
    Sugars 3.7 g
    Protein 12.1 g

    The following items or measurements are not included:

    liquid gravy browner

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