Penny Pinchin' Mom

Slow Cooker Tomato Vegetable & Beef Stew

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Slow Cooker Tomato Vegetable & Beef Stew

Slow Cooker Tomato Vegetable Beef Stew

Here is another one of my favorite recipes – Tomato Vegetable & Beef Stew. It’s perfect on a cold Fall or Winter day (you can even serve it as a budget-friendly option for Christmas dinner!), it takes only a few minutes of prep work and always tastes perfect! Honestly you can’t mess this recipe up….it’s that simple.

Oh and did I mention the best part – it’s a crockpot soup which means you can put it together in the morning (in about 5-10 minutes) and it will be ready to eat when you get home!

Make sure you try these other amazing recipes too!

 

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Slow Cooker Tomato Vegetable & Beef Stew

  • Author: Tracie
  • Cook Time: 8 hours
  • Total Time: 8 hours
Scale

Ingredients

  • 1 lb Beef Stew Meat
  • 2 Large Russet Potatoes, cubed 1/4 inch thick
  • 1 Cup Carrots, chopped
  • 1 Cup Frozen Corn
  • 1 Cup Celery, chopped
  • 3 Cloves Garlic, finely chopped
  • 1 Can Chicken Broth
  • 1 Can Italian Tomatoes
  • 1 tsp Tabasco Sauce
  • 2 tsp Worcestershire Sauce
  • Salt and Pepper
  • Sour Cream (optional)

Instructions

  1. In a crockpot add all ingredients, except for corn.
  2. Let cook on high for 6-8 hours or on low for 10-12 hours. (I use a Ninja cooking system and can have my stew done in 4-6 hours on high).
  3. When the done cooking taste and add more seasonings (salt, pepper, garlic powder, Tabasco or Worcestershire) as needed.
  4. Add corn and let cook for 10-15 minutes.
  5. Serve with a dollop on sour cream.