5. Crockpot Vegetable Beef Stew
Ingredients
- 1/2 lb. stew beef, diced
- 8 oz. mushrooms, quartered
- 2 medium carrots, sliced
- 1/2 C diced green pepper
- 2 T minced onion
- 3 garlic cloves, minced
- salt and pepper, to taste
- 1-2 large potatoes, diced
- 1 can stewed tomatoes, undrained
- 2 1/2 C beef broth
- 1/2 C beef broth + 6 T corn starch
Instructions
- Begin by dicing up the stew meat into bite-sized pieces.
- Sprinkle the beef with your favorite meat seasoning. We used McCormick’s Mesquite Grilling Seasoning. Yum. Brown the beef until lightly browned on all sides.
- Meanwhile, layer in the crockpot the diced mushrooms, carrots, peppers, garlic and onions. Season with salt and pepper.
- Add in the diced potatoes. Then, stir to mix.
- Top with the can of stewed tomatoes, and layer the beef over the top.
- Cover, and cook on low for 8-10 hours, or on high for 4-6 hours. About 30 minutes prior to serving, combine the 1/2 C beef broth with the corn starch. We ended up using ~6 T of corn starch to achieve the thickness we like for our stew. Use more or less to your taste.
- When well mixed, add the corn starch mixture to the stew. Stir in and allow the sauce to cook on high for 20ish minutes, to thicken.
- Serve over rice {or barley}, if desired. Enjoy!