Slow Cooker Beef and Vegetable Stew

  • Yield : 8
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • instant pot creamy shrimp and corn chowder

    Instant Pot Creamy Shrimp and Corn Chowder

  • slow cooker tomato and rice soup recipe

    Slow Cooker Tomato and Rice Soup Recipe

  • slow cooker chicken garbanzo soup recipe

    Slow Cooker Chicken Garbanzo Soup Recipe

  • slow cooker meatballs with pasta recipe

    Slow Cooker Meatballs with Pasta Recipe

  • pressure cooker korean beef recipe

    Pressure Cooker Korean Beef Recipe

Nutritional Info

This information is per serving.

  • Calories

  • Fat

    27 g
  • Cholesterol

    90 mg
  • Sodium

    181 mg
  • Carbohydrate

    30 g
  • Fiber

    6.9 g
  • Protein

    32 g

Slow cooker beef and vegetable stew. Beef with vegetables cooked in a slow cooker

. Easy and delicious! More Slow Cooker Recipes


  • 2 ½ pounds (1.44 kg) beef round steak,fat trimmed and cut into 1-inch (2.5 cm) pieces
  • 1 tablespoon vegetable oil
  • 2 medium carrots, peeled and sliced
  • 3/4 cup (180 g) chopped red bell pepper
  • 2 medium leeks, sliced
  • 1 ¼ cups (310 ml) water
  • 3 tablespoons soy sauce
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, peeled and minced
  • 1 ½ teaspoons beef bouillon granules
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 10 oz (300 g) package frozen sugar snap peas,thawed
  • 2 large potatoes, peeled and cubed


Step 1

Grease slow cooker with nonstick cooking spray.

Step 2

Coat a large skillet with nonstick cooking spray. Heat greased skillet over medium-high heat. Add half of the meat and cook until brown.

Step 3

Transfer cooked beef to greased slow cooker.

Step 4

Add vegetable oil to the same skillet. Add remaining beef and cook until brown. Drain off fat. Transfer meat to slow cooker.

Step 5

Add sliced carrots, potatoes, bell pepper, and leeks.

Step 6

In a medium mixing bowl, combine 1¼ cups water, the soy sauce, ginger, garlic, beef bouillon and cayenne pepper. Mix well and pour over mixture in slow cooker.

Step 7

Cover slow cooker and cook on low-heat setting for 7-8 hours.

Step 8

Turn heat to high. In a small mixing bowl, combine cornstarch and remaining 2 tablespoons cold water. Mix well. Stir into mixture in slow cooker. Stir in thawed peas.

Step 9

Cover slow cooker and cook for a further 15 minutes or until sauce thickened and sugar snap peas are tender.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.