Crock Pot Beef Vegetable Stew

"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."
Crock Pot Beef Vegetable Stew created by Bergy
Ready In:
9hrs 30mins
10 cups


  • 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)


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

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  1. Bergy
    Crock Pot Beef Vegetable Stew Created by Bergy
  2. Bergy
    Crock Pot Beef Vegetable Stew Created by Bergy
  3. Bergy
    Crock Pot Beef Vegetable Stew Created by Bergy
  4. Bergy
    Crock Pot Beef Vegetable Stew Created by Bergy
  5. Bergy
    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



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