Slow Cooker Stew

Daune (pronounced "Dawn") Browne


This is a recipe I've used successfully that I found in the Feb/Mar 2011 Taste of Home magazine, submitted by Stephanie, West Chester, Ohio. Comfort food to the max.


★★★★★ 1 vote

20 Min
8 Hr


  • 1 lb
    beef stew meat
  • 2
    medium potatoes peeled and cubed
  • 1 can(s)
    beef broth (14-1/2 oz)
  • 1 can(s)
    v8 juice ((11-1/2 oz can)
  • 2
    celery ribs, chopped
  • 2
    medium carrots, chopped
  • 2
    medium sweet onion, chopped
  • 3
    bay leaves
  • 1/2 tsp
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
    red chili powder
  • 1/4 tsp
    black pepper
  • 2 Tbsp
  • 1 Tbsp
    cold water
  • 1/2 c
    frozen corn
  • 1/2 c
    frozen peas

How to Make Slow Cooker Stew


  1. In a 3-quart slow cooker, combine the first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.
  2. In a small bowl, combine the cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high 30 minutes or until thickened.

Printable Recipe Card

About Slow Cooker Stew

Course/Dish: Beef Beef Soups

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