Vegetable Beef Stew

Come home to this flavorful vegetable and beef stew - a slow cooked dinner.

  • Prep Time 10 min
  • Total Time 8 hr 10 min
  • Servings 4

1 1/2
cups baby-cut carrots
2
medium potatoes, peeled and cut into 1-inch pieces
1
medium stalk celery, cut into 1-inch pieces
1
envelope (1 1/2 ounces) beef stew seasoning
1
pound beef stew meat
1
cup water
1
cup frozen whole kernel corn (from 1-pound bag)
1
cup frozen cut green beans (from 1-pound bag)

  • 1 Layer carrots, potatoes and celery in 3 1/2- to 4-quart slow cooker. Place stew seasoning in resealable plastic food-storage bag. Add beef; toss to coat. Add beef to cooker; sprinkle with any remaining seasoning. Pour in water. Layer frozen corn and green beans on top.
  • 2 Cover and cook on low heat setting 8 to 10 hours until beef is tender. Stir stew before serving.

Expert Tips

It saves time to use stew beef, but take a few minutes to trim any extra fat off the beef before adding it to the bag with the stew seasoning. This will help reduce the amount of fat in the finished dish.

Ladle the stew into bowls, and sprinkle each serving with crumbled crisply cooked bacon and chopped fresh parsley. Serve with chunks of warm crusty bread to soak up all the flavorful gravy.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
115),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
),
Cholesterol
70mg
70%;
Sodium
680mg
680%;
Total Carbohydrate
28g
28%
(Dietary Fiber
5g
5%
),
Protein
26g
26%
;
% Daily Value*:
Iron
18%;
Exchanges:
1 Vegetable; 3 Lean Meat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.