SLOW COOKER VEGETABLE STEW RECIPES

Steps:

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Steps:

• If your slow cooker has a browning feature, as mine does, put your oil, butter, or bacon grease in the pan and brown the stew meat until seared on all sides. Otherwise use a skillet and transfer the meat to the slow cooker and use some of the beef broth to deglaze your skillet and pour that into the cooker.
• Add all of the remaining ingredients. Stir well and set to Low for 8 hours, or High for 4 hours, depending on how hot and fast your cooker cooks.
• Depending on how thick or thin you like your soup you can add more stock when adding the carrots and potatoes. When those vegetables are done taste again because they will soak up a lot of the salt. Adjust seasoning as needed and serve over rice or elbow noodles if you like it thick like a stew or serve as is if you like it as a soup.