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Slow Cooker Soups

Slow Cooker Beef and Vegetable Stew
1 lb. stew beef (chuck) cut into 1-inch chunks
3 Tbsp. all-purpose flour
1 cup parsnips, sliced at an angle
1 cup carrots, sliced at an angle
1 cup diced butternut squash
2 large garlic cloves, finely minced
1 cup frozen pearl onions
1 (10 oz.) pkg. mushrooms
1 (14 oz.) can no-salt-added diced tomatoes with liquid
1/2 cup red wine
1 cup low-sodium beef broth
1 Tbsp. Worcestershire sauce
1 tsp. freshly ground black pepper
1 tsp. dried thyme
1 tsp. dried herbes de Provence
1 bay leaf
1 (15 oz.) can cannellini beans, rinsed and drained
finely chopped parsley (optional garnish)
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Slow Cooker Beef and Vegetable Stew

Slow Cooker Beef and Vegetable Stew

Slow Cooker Beef and Vegetable Stew
  • Servings:Serves 6
  • Prep Time:20 minutes
  • Cook Time:360 minutes
1. Place beef in a slow cooker and sprinkle with flour, tossing to coat. Add parsnips, carrots, squash, garlic, onions, and mushrooms. Do not stir. Add tomatoes, wine, broth, and Worcestershire sauce. Add pepper, thyme, herbs, and bay leaf. Top with beans.
2. Cover and cook on high until meat is tender, about 4 hours. If possible, after 2 hours, stir stew well, then replace cover and continue cooking.
3. To serve, remove the bay leaf. Ladle stew into individual bowls, and top each with a sprinkling of parsley, if desired.
Source: Hannaford fresh Magazine, January - February 2012