Slow Cooker Vegetable Beef Stew

Slow Cooker Vegetable Beef Stew

Serves 6

Here’s a deliciously hearty stew that gets a big contribution from a small amount of beef. The secret is browning the meat first for richness and depth, then slow cooking it along with flavorful veggies and a savory combination of tamari, red wine vinegar and tomato paste.

  • 3 tablespoons reduced-sodium tamari
  • 1 pound chuck stew meat, cut into 1-inch cubes
  • 1 1/2 pounds small Yukon Gold potatoes, cut into wedges
  • 1/4 teaspoon fine sea salt
  • 1 1/2 tablespoons tomato paste
  • 3/4 pound white mushrooms, quartered
  • 6 cloves garlic, sliced
  • 4 carrots, cut into 3/4-inch rounds
  • 3 tablespoons red wine vinegar
  • 1 (12-ounce) package frozen pearl onions
  • 1/2 teaspoon ground black pepper
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Place potatoes in the bottom of a slow cooker.

Heat a large, heavy skillet over medium-high heat. Add beef and salt, and cook, stirring frequently, until browned; add water a tablespoon at a time if the beef begins to stick. Place beef on top of potatoes in the slow cooker. Add mushrooms to the skillet and cook, stirring frequently and adding more water if necessary, until mushrooms brown. Place in the slow cooker.

Add carrots, onions and garlic to the slow cooker. In a small bowl, whisk together tamari, vinegar, tomato paste and pepper, and pour over vegetables. Cover and cook until beef is very tender, 8 to 10 hours on low or 4 to 5 hours on high.

Nutritional Info: 
Per Serving:250 calories (35 from fat), 3.5g total fat, 1.5g saturated fat, 50mg cholesterol, 580mg sodium, 32g carbohydrate (4g dietary fiber, 4g sugar), 22g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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