top of page

Recipe Book: Time To Use Your Garden Veggies!

Beef Stew Recipe (Using Your Garden Veggies!) – Crock Pot


4 tbsp olive oil

2 tsp minced garlic

2 lbs trimmed beef chuck, cut into 1-2-inch cubes

¼ cup of flour, tossed with meat to coat

7-8 potatoes, diced

2 cups sliced celery

1 medium onion, chopped

2 cups sliced carrots

1 cup of red cooking wine

1 cup beef stock or canned beef broth

1 can diced tomatoes, drained {14.5 oz}

1 bay leaf

½ tsp dried thyme

1 tsp dried parsley

½ tsp allspice

8-oz sliced mushrooms

2 tsp cornstarch

Salt & pepper, to taste


1. Turn crockpot on low. Toss all vegetables and meat in the crockpot.

2. Combine spices {except bay leaf}, oil, cooking wine, beef broth and whisk lightly to combine. Pour over meat and vegetables. Add in bay leaf.

3. Stir lightly, cover and cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.

Note: To thicken stew, about 30 minutes prior to serving, ladle out about 1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine.

Add Side Salad to Use Additional Garden Veggies!

1 tomato, chopped

½ cucumber, chopped

Iceberg lettuce

½ cup sliced carrots

Your Favorite Italian Dressing


1. Toss items together, top with your favorite Italian dressing and you have a complete, delicious meal!

- Beef Stew Recipe originally from - tried and tested, yummmm!


Featured Posts
Recent Posts
Search By Tags
bottom of page