Slow Cooker Vegetable Beef Stew Recipe2020-07-28
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 10:00 h
- Ready In: 10:10 h
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This information is per serving.
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
- 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
Combine all ingredients in order in the slow cooker. Cover and cook on low-heat setting for 8-10 hours.
Remove cooked beef stew and vegetables from the slow cooker. Transfer to a serving platter. Sprinkle with fresh chopped parsley. Serve hot.