Beef Vegetable Stew

Beef Vegetable Stew

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Prep Time 30 mins
Cook Time 24 hrs
Temp Low

I serve this with cornbread, so after putting everything in the pot, I make the cornbread and by the time it is done (about 30 minutes), the stew is ready.


  • 1 Pound Lean beef stew meat
  • 1/3 Medium onion, chopped into large pieces
  • 2 - 3 Medium potatoes, peeled and cut into bite size pieces
  • 2 - 3 Carrots, peeled and cut into bite size pieces
  • 2 Cans Tomato sauce
  • 1 (14.5 oz) Can Green beans, drained
  • 1 (7 oz) Can Whole kernel corn, drained
  • 1 (8.5 oz) Can Sweet green peas, drained
  • 6 - 7 Beef bouillon cubes


  1. Step One

    Brown the stew meat in a small amount of oil or bacon grease, and add salt and pepper to your liking.

  2. Step Two

    Drain and put in slow cooker with onion, potatoes, carrots, tomato sauce and enough water to make the stew however juicy you like.

  3. Step Three

    I usually almost fill the slow cooker.

  4. Step Four

    Stir ingredients and cook on high about an hour.

  5. Step Five

    Then turn to low and cook 24 hours (I usually put this on in the evening after we have eaten dinner, then we have it the next night).

  6. Step Six

    About 30-45 minutes before serving, transfer the stew to a large pot and add the green beans, corn, peas and bouillon cubes.

  7. Step Seven

    Simmer until the cubes are dissolved.

Crockin' Reviews Add Review
  1. Dana

    I love this recipe.

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  2. SHARON R.

    love the recipes!!!

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