5 Star Crock Pot Vegetable Beef Stew

This crock pot vegetable beef stew recipe will satisfy the meat and potatoes kind of guy, but is also so packed full of veggies, will make a whole foods girl happy too!  This is one we will make again and again.  I hope your family enjoys it as much as we did.  If you are working on releasing fat, skip the potatoes.  If you do throw them in, I would encourage you to rinse them off after you dice them and before you throw them in the pot to help rinse off some of the starch.  This is a versatile recipe.  You can substite or leave out any of the veggies.  I tried adding green frozen garbanzo beans to mine, but my husband wasn’t down with that idea.  I also will likely make this with barley in the future.  I’ll add 2/3 cups 2 to 3 hours before we want to eat.  Would love to hear what you think after you make it!


This stew is loaded with veggies!



Makes: 8 servings
Step 1
Combine all ingredients in the crockpot. Cook on low for 8 hours.
1 12 pounds Beef Stew Meat
Pepper, to taste
12 Salt
4 tablespoons Instant Beef Bouillon Granules
4 cups Water
1 can Green Beans
1 can Diced Tomatoes
2 Frozen Corn
2 cups Frozen Peas
12 Butter Gold Potatoes, Peeled, diced
6 Carrots, peeled and sliced
1 Dried Whole Bay Leaf

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3 Responses to 5 Star Crock Pot Vegetable Beef Stew

  1. Heather says:

    Hulled barley or pearl barley?

  2. Steph says:

    I love the Crockpot. I am definitely going to make this. It looks divine.

  3. I gave away my crock pot before the last move, after moving it 3 times without using it. But I think I’ll still give this a whirl on the stovetop. It looks delish, and I just got some grass-fed stew meat on sale through my CSA. Yea!

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