HEARTY VEGETABLE STEW SLOW COOKER RECIPES

EASY AND HEARTY SLOW COOKER BEEF STEW RECIPE | ALLRECIPES

Easy and Hearty Slow Cooker Beef Stew Recipe | Allrecipes image

A hearty warm meal waiting for you when you get home, full of tender beef, potatoes, and carrots in a rich flavorful sauce. Comfort food at its best! Serve with warm bread or rolls.

Provided by to1drland

Categories Everyday Cooking

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours 0 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 ½ pounds beef stew meat, cut into cubes
3 large potatoes, cut into cubes
1 pound carrots, cut into 3/4-inch chunks
1 large onion, chopped
1 (10.5 ounce) can cream of mushroom soup
1 (8 ounce) can tomato sauce
1 (1 ounce) package dry onion soup mix
1 tablespoon dried parsley flakes
1 teaspoon ground black pepper

Steps:

Combine beef, potatoes, carrots, and onion in a slow cooker crock.
Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
Cook on Low for 6 to 8 hours. Stir before serving.

Nutrition Facts : Calories 465.3 calories, CarbohydrateContent 50.4 g, CholesterolContent 62.6 mg, FatContent 18.8 g, FiberContent 7.6 g, ProteinContent 24.9 g, SaturatedFatContent 6.9 g, SodiumContent 1038.1 mg, SugarContent 8.5 g

SLOW COOKER HEARTY BEEF STEW RECIPE - FOOD NETWORK

Slow Cooker Hearty Beef Stew Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 135 minutes

Prep Time 20 minutes

Cook Time 115 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds beef for stew, cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
1 tablespoon vegetable oil
1 pounds medium potatoes, cut into cubes (about 3 cups)
4 medium carrots, sliced (about 2 cups)
2 medium onions, cut into wedges
4 cloves garlic, minced
3 1/4 cups Swanson® Beef Stock
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves, crushed
1 bay leaf
1 cup thawed frozen peas

Steps:

Season the beef with black pepper. Coat the beef with 2 tablespoons of the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often.
Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire, thyme and bay leaf.
Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender. Remove and discard the bay leaf.
Stir the remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
*Or on HIGH 5 to 6 hours
Serving suggestion: Serve with buttermilk biscuits and tossed salad topped with Ranch dressing.

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