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Slow Cooker Beef Vegetable Stew

Come home to warm comfort food! This vegetable beef stew is based on my mom’s wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. —Marcella West, Washburn, Illinois
  • Total Time
    Prep: 20 min. Cook: 6-1/2 hours
  • Makes
    8 servings (3 quarts)


  • 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 3 medium potatoes, peeled and cubed
  • 3 cups water
  • 1-1/2 cups fresh baby carrots
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon browning sauce, optional
  • 2 teaspoons beef bouillon granules
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup cornstarch
  • 3/4 cup cold water
  • 2 cups frozen peas, thawed


  • Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours.
  • Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.

Test Kitchen Tips
  • Freeze soups, stews and chili for future lunches in handy single-serving bags. Line a measuring cup with a resealable plastic freezer bag to hold the bag upright and steady, then fill with chili. Freeze the bags flat, then stack them for efficient storage.
  • Worcestershire sauce was originally considered a mistake. In 1835, an English lord commissioned two chemists to duplicate a sauce he had tried in India. The pungent batch was disappointing and wound up in their cellar. When the pair stumbled upon the aged concoction 2 years later, they were pleasantly surprised by its unique taste.
  • Check out 20 of the most popular beef stew recipes for your slow cooker.
  • Nutrition Facts
    1-1/2 cups (calculated without browning sauce): 287 calories, 9g fat (3g saturated fat), 55mg cholesterol, 705mg sodium, 31g carbohydrate (9g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat.


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    Average Rating:
    • buddysmom2007
      Nov 2, 2020

      This is the most amazing beef stew I’ve ever had!! I cook it on the stove instead of crockpot. My family absolutely love this stew. Delicious

    • cyndypetters
      Jun 26, 2020

      This was easy to make an delicious.

    • resalee
      Jun 18, 2020

      Very Good! I didn't use the browning sauce because I didn't have any. My roast was a little over 2 pounds but I used it all anyway, I couldn't find a smaller one. I had shredded carrots that I wanted to use up so I replace them with baby carrots. I prepared it in the crock pot the night before and turned it on before I left in the morning. An easy and delicious dinner!

      Feb 6, 2020

      This is my family's favorite beef stew recipe. It is easy to make, and delicious!

    • meaganteal
      Dec 24, 2019

      This stew is delicious!! I do recommend seasoning the beef and searing it hot oil on the stove. I also season the potato before putting in the stew. I used garlic, montreal seasoning, parsley, and a little paprika.

    • coolazkids
      Nov 26, 2018

      This tastes great. I didn't have any beef bouillon granules so I used Caldo de Res (Knorr product) and eliminated the salt. My guests gobbled it up!

    • oreo95
      Oct 24, 2018

      Made this yesterday! Tasted as good as it smelled. I did coat meat with flour

    • Aaron
      May 31, 2018

      Mixed in extra plain flour and let thicken for 10 more minutes as the cornflour mix didn't really make it much thicker, but definitely cooking again, everyone loved it

    • abreendre
      Feb 23, 2018

      perfect taste. Wish it was a little thicker. May increase the corn starch next time.

    • DebbiDeano
      Jan 23, 2018

      No comment left