Slow Cooker Vegetable Beef Stew
It's super easy crock pot beef and vegetable soup with potatoes, carrots, peas, and a savory seasoned beef broth. This Slow cooker beef soup recipe is loaded with veggies and we LOVE it as a family dinner for weeknights.
Servings: 6
Calories: 360kcal
Equipment
Ingredients
- 2 lb chuck stew meat chunks
- ½ yellow onion, chopped 1 cup, 125 g
- 1½ cups frozen peas 230 g
- 1½ cups chopped carrots 220 g
- 1½ cups chopped celery 175 g
- 2 cups potatoes (heaping) chopped 350 g, 2 medium potatoes
- 2 Tablespoons tomato paste
- 3 Tablespoons worcestershire sauce
- 1½ teaspoons salt
- ½ teaspoon pepper
- 2 teaspoons fresh minced garlic 2-3 cloves
- 2 bay leaves
- 3 Tablespoons cornstarch
- 6 cups beef broth 1.4 L
Instructions
- In a large frying pan, heat olive oil over medium heat for 2 minutes. Add beef chunks and onion and sear the beef for 2-3 minutes on each side until browned.
- To the slow cooker add all vegetables, tomato paste, worcestershire sauce, salt, pepper, garlic, bay leaves, cornstarch, and beef broth. Stir well and cover.
- Cook on low for 6-8 hours or high for 4 hours (lower heat is recommended).
Notes
Freeze for up to 3 months.
Refrigerate for up to 4 days.
*Cooking at a lower heat for longer helps the beef become more tender. Higher temps for a shorter amount of time will yield chewier beef.
Stovetop Instructions:
Follow recipe as instructed in a large pot. Simmer stew on low heat for at least 1 hour, preferably longer, 1.5- 2 hours so the beef is nice and soft. If you cook it for less time, your beef will be a little chewier unless you have a more tender cut of beef.
Nutrition
Calories: 360kcal | Carbohydrates: 29g | Protein: 41g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 94mg | Sodium: 1761mg | Potassium: 1338mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5827IU | Vitamin C: 34mg | Calcium: 97mg | Iron: 5mg
