Slow Cooker Vegetable Beef Stew

Serves: 6
Total Calories: 589


2 pounds beef round steaks
1/4 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 pound baby carrots
1/4 cup onion chopped
6 potatoes new potatoes peeled
2 cups water
3 teaspoons beef bouillon
2 teaspoons brown sugar
2 teaspoons seasoned salt
1 (15-ounce) can green beans
1 (15-ounce) can corn drained
1 cup peas frozen


If Beef is lean, wipe with a paper towel. If beef has fat, brown quickly and drain. Place in slow cooker. Mix flour, salt and pepper toss with beef to coat thoroughly. Add carrots, onions and potatoes. Combine water, bouillon, brown sugar and seasoning. Pour over meat and vegetables, stir carefully. Cover and cook on low for 10 to 14 hours. Or on high for 4 to 5 1/2 hours. When done, add corn, bean and peas. Stir together.

Nutritional Facts:

Serves: 6
Total Calories: 589
Calories from Fat: 202

This Slow Cooker Vegetable Beef Stew recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.

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