Savory Vegetable Beef Stew

Savory Vegetable Beef Stew


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This stew is packed full of savory beef and fresh fall vegetables. It's perfect for a chilly fall night! Serve it with a side of crusty bread for dipping.

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Time needed

10 min preparation + 8 hour cooking

Serving Size / Yield

8 servings


  • 12 small red potatoes, halved
  • 1 lb. carrots, cut into pieces
  • 1 large onion, wedged
  • 2 lb. beef stew meat, cubed
  • 1/3 C. butter
  • 1 Tbs. four
  • 1 C. water
  • 1 tsp. salt
  • 1 tsp. dried parsley flakes
  • 1/2 tsp. celery seed
  • 1/2 tsp.dried thyme
  • 1/8 tsp.pepper

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In a large skillet, brown the beef on all sides withe the butter. Using a slotted spoon, transfer the browned meat to a crockpot. Add the potatoes, carrots, and onions.

Stir the flour into the pan from the beef until blended. Cook until browned. Gradually add the water and bring to a boil. Cook and stir until thickened, about 2 minutes. Add the salt, parsley, celery seed, thyme, and pepper. Pour the gravy over the meat.

Cover and cook on low for 8 to 9 hours.

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