Crock Pot Beef Vegetable Stew

“Description:I found a similar recipe to this one in a Canadian cookbook. I altered the vegetable and spices to suit our tastes. If one does not have the time or want to brown stew meat then a pound of cooked ground beef will do quite nicely. I usually serve with warm rolls or garlic bread.”
READY IN:
9hrs 30mins
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

  • 1 (1 lb) package stew meat
  • 1 cup flour
  • oil, for browning
  • 1 large potato, peeled and cubed
  • 1 small onion, diced
  • 12 small turnip, peeled and cubed
  • 2 cups cubed carrots
  • 1 box frozen peas
  • 3 cups water
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon liquid gravy browner
  • 1 teaspoon beef bouillon
  • 1 (14 1/2 ounce) can diced tomatoes (optional)

Directions

  1. Toss stew meat with flour and brown in heated oil in a skillet.
  2. Add the cooked meat and all other ingredients into a 4 Qt crock pot.
  3. Stir well and cook on low 9-10 hours or on high 5-6 hours.
  4. Turn crock pot off and enjoy!
  5. I like my stew thick so after I turn the crock pot off I mix 1/2 cup of water with 2 tbsp of flour and stir into the stew.
  6. I also like to add a small can of diced tomatoes at this time.
  7. YUM!
  8. Hint--one may substitue 1/2 cup of barley in place of the potato.

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