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Crockpot 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 Skip links
8 Servings - 1 hr 20 min -
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Servings:8  | Calories:205 | Total Fat:5g  | Chol:26mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 2g
10 %
Total Carb 30g
10 %
Fiber 4g
16 %
Sugars 6g
Cholesterol 26mg
9 %
Sodium 514mg
21 %
Protein 9g
19 %
33% Boneless beef chuck roast
30% Potatoes
23% Others combined
12% Frozen peas
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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

Directions : View recipe directions on
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