This vegetable beef stew in a crock pot recipe is so delicious. It's a great way to use up a ton of fresh vegetables with very little work.
What do you do when you have a bunch of vegetables on hand, and you know that they are going to spoil soon if you don't make something with them? How about a hearty and simple harvest vegetable beef stew?
I had a handful of great harvest veggies from the CSA and I knew that I needed to find a way to cook them soon, but with our schedules timing was an issue.
Here's what I had on hand. A whole bowl of veggies. The simple solution was to make stew. Soup is another option, but I knew that a stew would allow me to cook them all in a slow cooker, with less prep time, and provide a nice hearty meal with plenty left over.
Harvest Vegetable Beef Stew
One of the things I like to add to many soups and stews is fresh herbs. For some reason, I prefer thyme with vegetable and beef stew. All you have to do is wash it, and place a rubber band around the bunch.
Then toss it on top of the stew. The rubber band will tighten as the bunch cooks up and when the stew is finished cooking, you can toss out what's left.
My other little tip is to add a couple of tablespoons of tomato paste near the end. It helps thicken the stew and adds a nice bright flavor.
Super easy, hearty, healthy, and wholesome. How's that for an alliteration of deliciousness?
Slow Cooker Vegetable Beef Stew
- 1 pound beef stew meat or chuck roast
- 1 eggplant peeled and chopped into 1 inch pieces
- 1 medium onion - diced
- 2 carrots cleaned and chopped into bite-sized pieces
- 2 celery stalks cleaned and sliced
- 1 rutabaga peeled and sliced thin
- 1 summer squash cleaned and chopped into bite size pieces
- 5 small tomatoes
- 2 small white potatoes quartered
- 2 cloves garlic
- 2 small sweet potatoes chopped into bit size pieces
- 1 large bunch of fresh thyme
- large pinch salt & black pepper
- 2 tablespoons tomato paste
- In a large slow cooker combine all vegetables.
- Place beef cubes on top.
- Place a rubber band around the thyme and place on top of beef.
- Cook on low for 4-5 hours
- Add tomato paste and stir.
- Cook for an additional hour, then serve
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.