Crockpot Vegetable Beef Stew

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

Begin by dicing up the stew meat into bite-sized pieces.

Sprinkle the beef with your favorite meat seasoning. 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. Add the 2 1/2 beef broth.


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 30ish minutes, to thicken.




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