Crockpot Beef Stew with Tomato Soup & Frozen Veggies
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By Brittany Meadows
Crockpot Beef Stew with Tomato Soup & Frozen Veggies
5 steps
Prep:1hCook:8h
1.5 cups, 345 calories
Updated at: Sat, 01 Nov 2025 16:03:44 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories269.9 kcal (13%)
Total Fat5.2 g (7%)
Carbs27.8 g (11%)
Sugars11.5 g (13%)
Protein28.2 g (56%)
Sodium574.5 mg (29%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 lbbeef stew meat
trimmed of visible fat
1 x 10.5 ozcan condensed tomato soup
1 cupwater
or low-sodium beef broth
12 ozfrozen mixed vegetables
0.5yellow onion
medium
2cloves garlic
minced
1 tspdried thyme
1 tspdried rosemary
½ tspsmoked paprika
optional
salt
pepper
1 Tbspbalsamic vinegar
or vegan Worcestershire for brightness
1 Tbspcornstarch
Optional thickener
2 Tbspwater
cold
Instructions
Step 1
Optional browning: Sear beef in a hot skillet for 2–3 minutes per side to build flavor.
Step 2
Layer base: Add beef, onion, garlic, herbs, and liquids (soup + broth) to the crockpot.
Step 3
Cook on high for 4–5 hours. - After 2 hours, stir in frozen vegetables. This preserves texture and color—especially for peas and green beans.
Step 4
Finish: Once beef is fork-tender, taste and adjust seasoning. Add vinegar or Worcestershire if desired.
Step 5
Optional thickening: Stir in cornstarch slurry during the last 30 minutes for a richer broth.
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