Slow-Cooked Vegetable Beef Stew Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 7
- 1/3 cup water
- 1/4 cup all-purpose flour
- 1 bay leaf
- 1 large onion chopped
- 2 garlic cloves minced
- 1/8 teaspoon dried thyme
- 2 tablespoons cornstarch
- 1 tablespoon canola oil
- 3 tablespoons cold water
- 1 can (10-3/4 ounces) condensed tomato soup undiluted
- 1/2 teaspoon salt divided
- 4 medium carrots sliced
- 3/4 teaspoon pepper divided
- 1 can (14-1/2 ounces) beef broth
- 2 celery ribs thinly sliced
- 5 medium red potatoes peeled and cut into 1/2 inch chunks
- 2-1/2 cups sliced fresh mushrooms
- 3 bacon strips diced
- 2 pounds beef stew meat cut into 3/4 inch cubes
- 1/2 cup dry red wine or additional beef broth
- Carbohydrate 34.4401347734421 g
- Cholesterol 85.5345612 mg
- Fat 24.6177830783155 g
- Fiber 4.17474390695419 g
- Protein 28.1756037106298 g
- Saturated Fat 9.19096728554361 g
- Serving Size 1 1 -8 serving (364g)
- Sodium 166.96552527868 mg
- Sugar 30.2653908664879 g
- Trans Fat 2.9850175098497 g
- Calories 473 calories
Directions Place the first four ingredients in a 5-qt. slow cooker. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Reserve drippings. In a large resealable plastic bag, combine the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt. Add meat, a few pieces at a time; seal and shake to coat. Brown the beef, onion and garlic in drippings and oil. Transfer to slow cooker. Stir in the broth, wine or additional broth, bay leaf, thyme, reserved bacon and remaining salt and pepper. Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf. Combine soup and water; add to slow cooker. Cover and cook on high for 30 minutes. Combine cornstarch and cold water; stir into slow cooker. Cover and cook for 30-40 minutes or until thickened. Yield: 7-8 servings. Originally published as Vegetable Beef Stew in Quick Cooking January/February 2004, p31
