This Crockpot vegetable beef stew has been a lifesaver during the past 6 days, as the temperature in Knoxville hasn’t risen above 25 degrees. Most mornings, it’s been 8-10 degrees (yes, that is Fahrenheit!), and last Tuesday, it was 4 degrees. You read that right… 4 degrees! My poor little fingers and toes have been frozen for a week!
As a California girl, I’m not used to this kind of cold! So, I’ve been making a lot of soup to warm myself from the inside out. This Crockpot vegetable beef stew makes the job super easy and delicious. And can I just say how much I love the smell of vegetable beef stew cooking in my house? It’s like being at Grandma’s house for 9 hours.
How to Make Crockpot Vegetable Beef Stew
Making Crockpot vegetable beef stew is a simple way to enjoy a hearty, homemade meal with minimal effort. Let’s start by prepping the fresh ingredients that bring all the flavor.
Step 1: Chop the Vegetables
First, you’ll need your cutting board and a good knife. Chop up 3 medium carrots, 3 stalks of celery, and 2 large potatoes all into 1-inch pieces. I left the skin on my potatoes because the skin carries all the vitamins. Pour all of those into a Crockpot that is at least 6 quarts.
Step 2: Add Onion, Garlic, and Seasonings
Now, chop up a large onion and 3 cloves of garlic. Sprinkle in 4 and 1/2 teaspoons of Worcestershire sauce, 3/4 teaspoon of dried basil, 1/2 teaspoon of black pepper, and a bay leaf.
Step 3: Add the Beef and Liquids
On top of the spices, place 2 pounds of beef stew meat that has been cut into 1-inch pieces. Cutting everything to about the same size ensures that the vegetable beef stew will cook evenly. Pour a can (14 oz) of diced tomatoes and a can of low-sodium beef broth over the top.
Step 4: Cook on Low
Cover and cook the Crockpot vegetable beef stew on LOW for 8 or 9 hours. Stir it occasionally if possible.
Step 5: Separate Stew
When it is done, use a slotted spoon to remove the vegetable beef stew into a separate bowl. Cover the bowl in order to keep it warm, and throw out the bay leaf. Leave as much of the liquid in the slow cooker as possible.
Step 6: Thicken the Sauce
Increase the heat on the Crockpot to HIGH and add in a premixed slurry of 1/2 cup of water and 1/4 cup of flour. It works best if you mix the slurry first and then pour it into the beef liquid rather than adding them in separately.
Step 7: Cook and Stir the Sauce
Cook this flour mixture for 15 minutes or until it begins to thicken. You will need to stir it regularly so that it doesn’t clump. Once it is thickened, pour the sauce over the Crockpot vegetable beef stew that you have ready in a separate bowl. Let the sauce drizzle down into the cracks and stir it so that everything is coated.
Serving and Tips for Enjoyment
Serve the Crockpot vegetable beef stew immediately. However, if you want to keep it warm throughout the evening, simply return the vegetable beef stew to the Crockpot and turn it to WARM. This is a great dinner for families whose members come and go throughout the evening but still want to enjoy a warm meal.
I usually serve this Crockpot vegetable beef stew with fluffy yeast rolls. The dough can be made up to 5 days in advance. I just scoop out the amount of rolls I want to make, and 30 minutes later, my house smells like a bakery! They taste amazing dipped in the broth of this stew!
If you love your Crockpot as much as I do, you may want to try out my 5-ingredient Crockpot orange chicken or my healthy enchilada quinoa. My Crockpot baby back ribs and salsa verde chicken are also really popular. And for more soup ideas, check out my recipe index to pick your favorite.
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