Slow Cooker Beef Vegetable Stew

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mouse4ever
mouse4ever Posts: 2 Member
in Recipes

TOTAL TIME: Prep: 20 min. Cook: 6-1/2 hours YIELD:8 servings


Ingredients
1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 medium potatoes, peeled and cubed
3 cups hot water
1-1/2 cups fresh baby carrots
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce, optional
2 teaspoons beef bouillon granules
1 garlic clove, minced
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup cornstarch
3/4 cup cold water
2 cups frozen peas, thawed


Directions
1. Place the beef, potatoes, hot water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
2. Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Stir in peas. Cover and cook on high for 30 minutes or until thickened. Yield: 8 servings (3 quarts).

Only 268 Calories per serving!

Replies

  • bethnjon
    bethnjon Posts: 7 Member
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    This sounds good. I am going to have to try this.
  • Mygsds
    Mygsds Posts: 1,564 Member
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    Did this come from a website?? The reason is I would like to check out their other recipes. This looks so good and thanks for sharing!
  • str1ne
    str1ne Posts: 69 Member
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    Yes it does sound good. Thanks for posting.
  • carowirral
    carowirral Posts: 2
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    I just made my lovely beef stew, which my other half swoons over, it's much easier than the above and I just don't know why a stew recipe would have sugar in? Also, how much sugar in the soup?

    Try this: pack of stewing beef (mine was Aldi), 1 onion, pack of button mushrooms, beef stock cube, teaspoon grainy mustard. I use my pressure cooker, ready in an hour. Otherwise .... Brown meat in pan (no oil needed), get it nice and brow, add onions, Cook to soften. Add a sprinkling of plain flour and stir in (to thicken), place in slow cooker or oven dish, add mushrooms and mustard, stock cube in about half pint of boiling water and some herbs (marjoram), season if required. Cook in pressure cooker for one hour, main oven about three/four hours or slow cooker about six/seven. Enjoy!
  • carowirral
    carowirral Posts: 2
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    Just to add ... Sorry ... You can throw in any veggies; carrots, potatoes, peppers.
  • Mygsds
    Mygsds Posts: 1,564 Member
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    mouse4ever wrote: »
    TOTAL TIME: Prep: 20 min. Cook: 6-1/2 hours YIELD:8 servings


    Ingredients
    1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
    3 medium potatoes, peeled and cubed
    3 cups hot water
    1-1/2 cups fresh baby carrots
    1 can (10-3/4 ounces) condensed tomato soup, undiluted
    1 medium onion, chopped
    1 celery rib, chopped
    2 tablespoons Worcestershire sauce
    1 tablespoon browning sauce, optional
    2 teaspoons beef bouillon granules
    1 garlic clove, minced
    1 teaspoon sugar
    3/4 teaspoon salt
    1/4 teaspoon pepper
    1/4 cup cornstarch
    3/4 cup cold water
    2 cups frozen peas, thawed


    Directions
    1. Place the beef, potatoes, hot water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
    2. Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Stir in peas. Cover and cook on high for 30 minutes or until thickened. Yield: 8 servings (3 quarts).

    Only 268 Calories per serving!



    Just made this for dinner and was awesome. Thanks so much for sharing..above poster mentioned about the sugar in this recipe... Only 1 tsp with the size of this was perfect. Again, this is a keeper... Thanks from my husband..

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