Slow Cooker Beef and Vegetable Stew

Name: Slow Cooker Beef and Vegetable Stew
Total time: 275 min
Yield: 2
Ingredients: 1 lb lean ground beef; 1 small onion, chopped; 2 cloves garlic, minced; 1 (10.75 oz) can condensed cream of mushroom soup; 1 cup vegetable broth; 0.5 cup tomato-vegetable juice cocktail; 2 tbsp sherry wine; 2 tsp Worcestershire sauce; 4 potatoes, peeled and diced; 1 (8 oz) can whole kernel corn, drained; 1 cup frozen green peas, thawed; 1 cup diced carrots; 1 (4.5 oz) can mushroom pieces and stems, drained; 1 tsp dried celery flakes; 1 tsp salt; 0.5 tsp ground black pepper; 0.5 tsp dried marjoram; 0.5 tsp dried thyme

A hearty beef stew packed with potatoes, carrots, corn, and more. Perfect for a cozy dinner served with biscuits and Cheddar cheese.

Recipe Info

Prep Time

275 min

Difficulty

Easy

Servings

Nutrition

calories384kcal

carbohydrates47g

fat13g

fiber7g

protein22g

sodium1200mg

sugar8g

Dinner American

Ingredients

1 lb lean ground beef

1 small onion, chopped

2 cloves garlic, minced

1 (10.75 oz) can condensed cream of mushroom soup

1 cup vegetable broth

0.5 cup tomato-vegetable juice cocktail

2 tbsp sherry wine

2 tsp Worcestershire sauce

4 potatoes, peeled and diced

1 (8 oz) can whole kernel corn, drained

1 cup frozen green peas, thawed

1 cup diced carrots

1 (4.5 oz) can mushroom pieces and stems, drained

1 tsp dried celery flakes

1 tsp salt

0.5 tsp ground black pepper

0.5 tsp dried marjoram

0.5 tsp dried thyme

Directions

In a skillet, cook the ground beef with onion and garlic over medium heat until browned (about 10 minutes). Drain excess grease.

Combine the soup, broth, juice, sherry, and Worcestershire sauce in a slow cooker. Stir in the cooked beef, potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, pepper, marjoram, and thyme.

Cover the slow cooker and cook on Low for 8 hours or High for 4 hours until vegetables are tender and sauce is thick.