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Slow Cooker Beef and Veggies

Coming home to the aroma of slow-cooked beef stew will be a welcome treat. Just cook some egg noodles and dinner is done!

Prep. Time:

15 Minutes

Cook Time:

15 Hours

Servings:

6 Servings

Ingredients

  • 2 Tbsp. vegetable oil
  • 1 1/2 to 1 3/4 lb. extra lean boneless chuck roast
  • 1 large onion, coarsely chopped
  • 1 can (14.5 oz.) Stewed Tomatoes, not drained
  • 2 Tbsp. Tomato Paste
  • 1 Tbsp. chili powder
  • 1 can (29 oz.) Veg-All® Mixed Vegetables, drained
  • Salt and black pepper, to taste
  • 2 Tbsp. chopped fresh parsley
  • Hot cooked egg noodles, optional

Directions

  1. Heat oil in a large skillet over medium-high heat. Brown beef 3 minutes on each side.
  2. Meanwhile, combine onion, stewed tomatoes, tomato paste and chili powder in a 4 to 5-qt. slow cooker. Top with beef roast and spoon some sauce over roast.
  3. Cover and cook 5 hours on HIGH or 10 hours on LOW or until beef is tender.
  4. In slow cooker, pull beef apart into smaller pieces using 2 forks. Gently stir in mixed vegetables; cover and heat 5 minutes on HIGH.
  5. Season to taste with salt and pepper. To serve, ladle stew over hot noodles and sprinkle with parsley.

Slow Cooker Beef and Veggies

Coming home to the aroma of slow-cooked beef stew will be a welcome treat. Just cook some egg noodles and dinner is done!

Share This Recipe!

Facebook
Twitter
Pinterest
Email
Print

Prep. Time:

15 Minutes

Cook Time:

15 Hours

Servings:

6 Servings

Ingredients

  • 2 Tbsp. vegetable oil
  • 1 1/2 to 1 3/4 lb. extra lean boneless chuck roast
  • 1 large onion, coarsely chopped
  • 1 can (14.5 oz.) Stewed Tomatoes, not drained
  • 2 Tbsp. Tomato Paste
  • 1 Tbsp. chili powder
  • 1 can (29 oz.) Veg-All® Mixed Vegetables, drained
  • Salt and black pepper, to taste
  • 2 Tbsp. chopped fresh parsley
  • Hot cooked egg noodles, optional

Directions

  1. Heat oil in a large skillet over medium-high heat. Brown beef 3 minutes on each side.
  2. Meanwhile, combine onion, stewed tomatoes, tomato paste and chili powder in a 4 to 5-qt. slow cooker. Top with beef roast and spoon some sauce over roast.
  3. Cover and cook 5 hours on HIGH or 10 hours on LOW or until beef is tender.
  4. In slow cooker, pull beef apart into smaller pieces using 2 forks. Gently stir in mixed vegetables; cover and heat 5 minutes on HIGH.
  5. Season to taste with salt and pepper. To serve, ladle stew over hot noodles and sprinkle with parsley.