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This savory slow cooker vegetable beef stew is full of tender beef and vegetables complemented by a gravy-like sauce. It will quickly become your favorite, and pairs well with a side of crusty bread.
The weather is finally starting to show the signs of autumn around here and I’m relishing in it. Opening the windows to let the cool, crisp autumn breeze in and making the most delicious comfort foods I can come up with. Vegetable beef stew is one of my absolute favorite cool/cold weather recipes. But, over the years I’ve had a difficult time finding one that met my expectations.
A lot of stews are either too bland, too soupy, or just not stew to me. But, then I discovered this delicious stuff and I’ve never gone back. My mom made this and I was skeptical. I’ve changed it a bit because she used a roast and cooked everything on the stove. I use stew beef and cook it all in the slow cooker. But, its the same delicious flavor my mom used to bring down to our house when she cooked it.
It is similar to the beef and noodles I make, but adds that rustic root veggie flavor you crave when you have a big bowl of hearty stew. Absolutely perfect for the winter.
Slow Cooker Vegetable Beef Stew
This stew makes a lot. It will fill up a 6 quart slow cooker, so you have to use a big 6 quart. You can use it to feed a crowd, or eat it over a couple of days. It is amazing with some crusty, artisan style bread. And it warms up exceptionally well. I can guarantee it will quickly become your favorite.
I love recipes that bring back memories and warm me up. Not only physically, but emotionally. This stew brings back so many memories of my mom. Before we moved out here, we lived a mile down the road from my parents house. She would make this and it was far too much food for just her and my dad, so she’d bring us a massive bowl down. I loved that. She cooked, I could just warm it up and serve it to everyone with some homemade bread. Mom didn’t do the bread thing….
This vegetable beef stew will warm you right up, tastes delicious, and is so incredibly easy to throw together. And no matter what you do, you’ll have a thick, gravy-like sauce to complement all of the delicious, tender veggies and meat. But not too thick, mind you. Perfect. This stew is perfect, easy to make, and you’ll want to make it every chance you get all fall and winter long.
A Few Tips to Make It Even Easier:
- Always have homemade mirepoix (chopped celery, onions, and carrots) on hand. I keep some in my freezer all winter long. It makes it so much easier than having to chop everything up in the morning before I throw this together.
- You can season your meat the night before to save just a bit of time before you brown it in the morning. I always just use stew meat, it saves having to cut it up and it’s generally just a tad cheaper than a roast. If you want to use a roast, you can. Just cut the meat into chunks before you put it in the crockpot.
- You do not have to brown the meat. I do because I like the flavor it adds, but it isn’t completely necessary. If you are strapped for time, you can put it (seasoned) straight into the crockpot. The browning isn’t essential for cooking.
- You can scrub the potatoes the night before and even cut them up. Just put them into a bowl of cold water so they don’t brown. Another trick I use from time to time is using the perfect duo from the little potato company. I just rinse them off (they come pre scrubbed) and toss them right in. They’re small enough they don’t need sliced up.
Tools I Used
- 72 Ounces Prepared Beef Gravy, I usually use Heinz
- 2 Pounds Carrots, peeled and coined
- 1 Pound Celery, Chopped
- 1 Large Onion, Chopped
- 3 Pounds Potatoes, any variety, 1" pieces, unpeeled
- 2 Pounds Stew Meat
- 1 Tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Oregano
- 1/2 teaspoon Fresh Ground Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Parsley
- 15 Ounces Canned Diced Tomatoes
- 1 Cup Frozen Corn, can substitute fresh
- 1 Cup Frozen Peas
- If you don't have mirepoix, prepare your carrots, celery, and onions. Scrub, wash, dry your potatoes and cut them up if necessary. (I sometimes use the little potato company ones and they're small enough, generally speaking).
- Season your stew meat with salt, pepper, oregano, garlic powder, and parsley. Add olive oil to a skillet and brown the meat on all sides.
- Place mirepoix, potatoes, and meat in the slow cooker. Cover with all of the prepared gravy.
- Cook mixture on low for around 7 hours. Uncover, add canned tomatoes, corn, and peas. Cook for an additional 15 minutes to heat up those ingredients.
- Serve hot with crusty bread. Does reheat very well. In microwave or on the stovetop.