Crock Pot Vegetable Beef Stew Recipe

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Fall is officially here…it's my favorite season of the year!  Tonight we had a delicious meal of Crock Pot Vegetable Beef Stew and Apple Crumble for dessert.  The meal would have been delicious with a side of homemade cornbread, but it was delicious the way it was.

stew recipe

Ingredients:

  • 1 pound of stew meat (cooked or uncooked) or leftover pot roast
  • 1 1/2 cups of corn
  • 1 1/2 cups of cut green beans
  • 1 1/2 cups of potatoes, chopped in bite sized pieces
  • 2 cups of baby carrots
  • 1 small can of tomato sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dried onion flakes or 1/2 fresh onion, chopped
  • 1 packet of MSG free beef bouillon cubes or packets or organic beef broth (reduce water if you use broth)
  • 3 cups of water

Add all ingredients to the Crock Pot and cook on high for 8-9 hours.  I haven't tried to cook it on low, but I assume it would take 10-12 hours or longer, depending on how done you like for your carrots to be.

Do you add anything else to your beef stew to make it amazing?  I'd love to know!

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Gena is the mom of three boys, ages 5, 3, and brand new! She is the wife of a great man, a Christian, blogger, and former kindergarten teacher turned stay-at-home mom. They live in the Dallas/ Ft. Worth, Texas area.

Comments

  1. I cook mine very similar to this – but have never written it down. Definitely pinning. 

  2. This looks delicious! What a great fall recipe!

  3. Beef stew is one of my favorite fall recipes.  My grandmother always used V8 instead of tomato sauce and that's how I've always made it. :)

  4. Making things in the crockpot makes meal planning and cooking so much easier. 

  5. That looks so yummy Gena! I haven't cooked anything in crockpot but a lot of my married friends swear by using crockpot to save on cooking time so I'll try this recipe as soon as I get one. :)

  6. I've never tried tomato sauce in mine but this looks so good I might have too!

     

    Thanks!

  7. You might always make sure that you have TONS of liquid if you’re going to cook it that long and be gone.  I think that’s the key to not burning it.  You might even add some more water to this, I would hate for it to burn!  I’ve had things burn and it was almost always because it went dry.  And about the bouillon cube…..I always just throw it in the bottom, but I’m usually around to stir during the day.  Dissolving it in water beforehand might be a good idea in your case.  Good luck!

  8. Steven Godfrey says:

    Where is the print button? This recipe sounds so good, I want to print it out to make it. No Print button?

  9. Suzanne says:

    I use leftover coffee if I have it, instead of some of the water.  Adds interesting flavor…

     

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