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Slow Cooker Veggie Beef Stew

Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef stew meat cut into 1-inch cubes
  • 1 pound baby potatoes quartered
  • 3 large carrots peeled and sliced
  • 2 celery stalks sliced
  • 1 large onion chopped
  • 8 ounces green beans trimmed and cut into 2-inch pieces
  • 1 cup frozen peas
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 1 can 14.5 ounces diced tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons cornstarch mixed with 3 tablespoons water

Method
 

  1. Add beef, potatoes, carrots, celery, onion, and garlic to a 6-quart slow cooker.
  2. In a medium bowl, whisk together beef broth, diced tomatoes with juices, tomato paste, Italian seasoning, paprika, salt, and pepper, then pour over ingredients in slow cooker.
  3. Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is very tender.
  4. About 30 minutes before serving, add green beans and stir to combine, then continue cooking.
  5. Stir in cornstarch mixture and frozen peas during the last 10 minutes of cooking to thicken the stew.
  6. Taste and adjust seasoning with additional salt and pepper if needed before serving hot.