Slow Cooker Vegetable Beef Stew Recipe

Slow cooker vegetable beef stew recipe. Cubed stewing beef with vegetables and dry red wine cooked in a slow cooker. Very easy and delicious! You may also like Beef and Mushroom Stew:

Slow Cooker Beef and Mushroom Stew Recipe

A great thing about a slow cooker is that it can go to the table for serving!

Makes 6 servings

Ingredients: 1 pound (480 g) lean beef round steak, cut into cubes, 2 cups (500 ml) low-sodium fat-free beef broth, 1/2 pound (240 g) mushrooms, thinly sliced, 1/4 cup (60 ml) chopped yellow onion, 1 clove garlic, peeled and minced, 1 tablespoon (15 ml) dried Italian seasoning, 2 tablespoons (30 ml) cornstarch, 1/2 cup (125 ml) cold water, salt and freshly ground black pepper, to taste, 1/2 pound (240 g) cooked wide noodles, warm

Instructions: Combine all ingredients, except cornstarch, water, seasoning, and noodles, in 6-quart (6 L) slow cooker. Cover and cook on low-heat setting for 6-8 hours. Increase heat to high and cook for a further 10 minutes. Open the lid and stir in combined cornstarch and water, stirring 2-3 minutes. Season to taste with salt and black pepper.

Turn off the slow cooker. Transfer cooked beef stew to a serving plate. Serve over cooked noodles.

Slow Cooker Vegetable Beef Stew Recipe

Ingredients

• 3 pounds (1.44 kg) beef stewing meat, cubed
• 1 cup (250 ml) water
• 1 cup (250 ml) dry red wine
• 1 oz (30 g) envelope beef-mushroom soup mix
• 2 cups (500 g) diced potatoes
• 1 cup (250 g) sliced carrots
• 1 cup(250 g) sliced red bell peppers
• chopped parsley

Method