Slow Cooker Beef Vegetable Stew Recipe
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
- 1 garlic clove minced
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons beef bouillon granules
- 1/4 cup cornstarch
- 2 tablespoons worcestershire sauce
- 1 teaspoon sugar
- 1 medium onion chopped
- 1 can (10-3/4 ounces) condensed tomato soup undiluted
- 1 celery rib chopped
- 3/4 cup cold water
- 3 cups hot water
- 1-1/2 cups fresh baby carrots
- 2 cups frozen peas thawed
- 3 medium potatoes peeled and cubed
- 1-1/2 pounds boneless beef chuck roast cut into 1-inch cubes
- 1 tablespoon browning sauce optional
- Carbohydrate 21.5319202455904 g
- Cholesterol 0.09 mg
- Fat 0.290018545674351 g
- Fiber 3.30087591468624 g
- Protein 3.53924540265086 g
- Saturated Fat 0.0826474697117678 g
- Serving Size 1 1 serving (232g)
- Sodium 385.507682296269 mg
- Sugar 18.2310443309042 g
- Trans Fat 0.063607270673077 g
- Calories 101 calories
Directions Place the beef, potatoes, hot 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 for 6-8 hours or until meat is tender. Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Stir in peas. Cover and cook on high for 30 minutes or until thickened. Yield: 8 servings (3 quarts). Originally published as Slow Cooker Beef Vegetable Stew in Simple & Delicious February/March 2013, p36 Nutritional Facts 1-1/2 cups (calculated without browning sauce) equals 287 calories, 9 g fat (3 g saturated fat), 55 mg cholesterol, 705 mg sodium, 31 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat. Print Add to Recipe Box Email a Friend
