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Slow Cooker Vegetable Beef Stew


  • 2 Celery Stalks, Diced

  • To Taste Salt & Pepper

  • 2 Cups Kaskey's Beef Broth

  • 2 Cans Diane's Garden Diced Tomatoes

  • 2 Cups Wylwood Frozen Mixed Veggies

  • 2 Yukon Potatoes, peeled and diced

  • 4 Large carrots peeled and chopped

  • 1 teaspoon Westcott Olive Oil

  • 3 Pound Boneless Chuck Roast trimmed (We Custom Cut!)

  • 2 cups chopped onion

  • 2 Tbsp Kurtz Worcestershire


  • In a medium pan, add oil and heat on medium-high heat. Add chuck roast and sprinkle with salt and pepper. Brown on all sides.

  • When meat is browned, remove from pan and place on plate to rest.

  • Add all other ingredients to slow cooker and pour beef broth on top.

  • Add browned meat to slow cooker and mix to combine all ingredients.

  • Cook on low for 8-10 hours.

  • Salt and Pepper to taste.

  • Serve with Morning Delight Jumbo Layered Homestyle Biscuits, cook according to package instructions.

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