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.

Ingredients Nutrition

  • 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. 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

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.

Merlot October 29, 2003

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

Bergy February 07, 2008

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.

GrillBillie February 15, 2004