Savory Vegetable Beef Stew

Submitted by Juenessa

"This is a contest winning recipe from Quick Cooking Magazine. Doesn't it sound like a good meal on a cold, winter night?"

 

• Ready In: 9hrs 35mins
• Ingredients: 20
• Serves: 7

ingredients

• 5 medium red potatoes, peeled and cut into 1/2-inch chunks
• 591.47 ml sliced fresh mushrooms
• 4 medium carrots, sliced
• 2 celery ribs, thinly sliced
• 3 slice bacon, diced
• 59.14 ml all-purpose flour
• 3.69 ml pepper, divided
• 2.46 ml salt, divided
• 907.18 g beef stew meat, cut into 3/4-inch cubes
• 1 large onion, chopped
• 2 garlic cloves, minced
• 14.79 ml vegetable oil
• 411.06 g can beef broth
• 118.29 ml dry red wine or 118.29 ml additional beef broth
• 1 bay leaf
• 0.61 ml dried thyme
• 304.75 g can condensed tomato soup, undiluted
• 78.78 ml water
• 29.58 ml cornstarch
• 44.37 ml cold water

directions

1. Place the first four ingredients in a 5-qt. slow cooker.
2. In a large skillet, cook bacon over medium heat until crisp.
3. Drain on paper towels.
4. Reserve drippings.
5. In a large resealable plastic bag, combine the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt.
6. Add meat; seal and shake to coat.
7. Brown the beef, onion and garlic in drippings and oil.
8. Transfer to slow cooker.
9. Stir in broth, wine or additional broth, bay leaf, thyme, reserved bacon and remaining salt and pepper.
10. Cover and cook on low for 8-9 hours or until tender.
11. Discard bay leaf.
12. Combine soup and water; add to slow cooker. Cover and cook on high for 30 minutes. Combine cornstarch and cold water; stir into slow cooker.
13. Cover and cook for 30-40 minutes or until slightly thickened.

Reviews

[GaylaV]

Yummy! We really enjoyed this stew. The mushrooms were a highlight. I wish that I had been able to take a picture as it really looked lovely. I do think the prep time is way off though -- I know I am a bit slow in the prep. dept. but it did take me at least 45 minutes before I was able put the lid on the crock-pot and say cook! The only other thing that I will change is that I will decrease the thyme a bit, just a personal preference. With all that said we eagerly look forward to the leftovers (with a few added peas). Thanks for a great recipe, Juenessa -- we will be making it again.