Slow Cooked Beef and Vegetable Stew

Slow Cooked Beef and Vegetable Stew

There is nothing nicer than coming home to a comforting, complete slow cooker meal, and this recipe is super quick to prepare.


680g boneless beef chuck roast, sliced into 2cm cubes
1 300ml can condensed tomato soup
1 chopped medium onion
3 peeled and cubed medium potatoes
1 chopped celery rib
2 cups thawed frozen peas
11/2cups baby carrots
2tbsp Worcestershire sauce
1 minced garlic clove
1/4cup cornstarch
3/4tsp salt
1/4tsp pepper
1tsp sugar
2tsp beef bouillon granules
3/4cup water


  1. Place the meat, soup, potatoes, carrots, onion, water, celery, bouillon granules, salt and pepper, garlic, Worcestershire sauce and sugar in a 5 or 6-quart slow cooker. Cover and slow cook on low for 6 to 8 hours, until the beef is tender.
  2. Mix the cornstarch with some cold water until smooth and gradually add to the stew. Cover and continue to cook on high until thickened, for approximately 30 minutes. Add peas and heat through.

Serves 8