Slow Cooker Vegetable Beef Stew Recipe

2012-07-28
  • Yield : 8 soup bowls
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 10:00 h
  • Ready In : 10:10 h

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Nutritional Info

This information is per serving.

  • Calories

    393
  • Fat

    9 g
  • Cholesterol

    12 mg
  • Protein

    34 mg
  • Sodium

    331 mg
  • Carbohydrate

    161 mg

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

Step 1

Combine all ingredients in order in the slow cooker. Cover and cook on low-heat setting for 8-10 hours.

Step 2

Remove cooked beef stew and vegetables from the slow cooker. Transfer to a serving platter. Sprinkle with fresh chopped parsley. Serve hot.

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