Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Beef And Vegetable Stew
- add review
- #20978
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 pounds lean stew beef, cut in 1-inch cubes
2 stalks celery, chopped
4 medium carrots, peeled and sliced 1/2-inch thick
3 medium potatoes, peeled, cut into 1-inch cubes
1 small onion, chopped
1 cup frozen or fresh peas
1 can (10.75 ounce size) tomato soup
2/3 cup water
1 teaspoon Kitchen Bouquet, optional
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
directions
Combine all the ingredients in the crock pot and stir well.
Cover the crock pot and cook on high heat for 4 hours or until the beef is cooked and the potatoes and carrots are tender.
Adjust seasoning as needed before serving.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
277 calories, 8 grams fat, 18 grams carbohydrates, 32 grams protein per serving.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
see more crock pot stew recipes
reviews & comments
July 18, 2003
Very simple recipe, using stuff I already have in the house (except the gravy flavoring). Easy to throw together in a pinch and kids liked it. Rated it a "4" because of ease. Tasted good too, but I'll sacrifice taste sometimes for ease (I have 6 children under 14).