Beef-Vegetable Stew(Slow Cooker)
A hearty beef and vegetable stew with rich tomato flavor, fragrant basil, and tender chunks of chuck roast, perfect for comforting family dinners or gatherings.
Ingredients
- 1 large can crushed tomatoes (undrained) ⓘ
- 3 Tbsp. quick cooking tapioca ⓘ
- 2 Tbsp. dried basil ⓘ
- 1 Tbsp. sugar ⓘ
- 1/2 tsp. salt ⓘ
- 1/8 tsp. black pepper ⓘ
- 1 1/2 lb. red potatoes, cut into 1-inch cubes ⓘ
- 3 medium carrots, cut into 1-inch slices ⓘ
- 1 medium onion, chopped ⓘ
- 1/2 cup chopped celery ⓘ
- 1 1/2 lb. lean chuck roast, cut into 1-inch cubes ⓘ
- 2 tsp. canola oil ⓘ
Instructions
- In a bowl, combine crushed tomatoes, tapioca, dried basil, sugar, salt, and black pepper; let this mixture stand for 15 to 20 minutes.
- Put potatoes, carrots, onion, and celery into the large slow cooker.
- In a skillet, heat canola oil over medium-high heat and brown the beef cubes.
- Add the browned beef to the slow cooker with the vegetables.
- Pour the tomato mixture over the beef and vegetables in the slow cooker.
- Cover and cook on low for 8 hours or until the beef is tender and the vegetables are cooked through.
Tips & Substitutions
For added depth, consider adding a splash of Worcestershire sauce or a handful of green beans. If you're short on time, you can use frozen vegetables instead of fresh. For a thicker stew, mix some cornstarch with cold water and stir it in during the last hour of cooking. This dish pairs beautifully with Renae'S Beef Stew for a hearty meal.
Serving Suggestions
Serve this hearty beef-vegetable stew with crusty bread or over a bed of rice for a filling meal. A simple green salad or roasted vegetables can make a great side dish. For a comforting dessert, consider pairing it with Family Favorite Cranberry Jello Salad to round out the meal beautifully.
Storage & Reheating
Allow the stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. Add a splash of broth or water if it seems too thick.
Nutrition & Diet Analysis (per serving)
Each serving of Beef-Vegetable Stew(Slow Cooker) contains roughly 481 calories, with 33g protein, 72g carbohydrates, and 10g fat. It is an excellent source of vitamin A (225% of the Daily Value), protein (65% of the Daily Value), and dietary fiber (58% of the Daily Value). Note that it is relatively high in sodium, at 903mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this stew?
Absolutely! You can substitute the lean chuck roast with other cuts like brisket or even pork if you prefer. Just ensure you adjust the cooking time based on the meat you choose, as different proteins may require different cooking durations to become tender.
Is it possible to make this stew in a pressure cooker?
Yes, you can make this stew in a pressure cooker! Brown the beef and sauté the vegetables using the sauté function, then add the tomato mixture and other ingredients. Seal the lid and cook on high pressure for about 35 minutes, allowing for natural pressure release for best results.
How can I make this stew vegetarian?
To create a vegetarian version, simply replace the beef with hearty vegetables like mushrooms, or use plant-based protein options such as lentils or tofu. Substitute vegetable broth for the beef and use chickpeas for added protein. This way, you can enjoy a delicious stew while browsing more vegan recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).