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Beef Vegetable Stew in the Crockpot

This slow-cooker beef stew delivers tender meat and perfectly cooked vegetables in a rich, savory broth, thanks to Lawry's seasoning packets. Just 15 minutes of prep in the morning rewards you with a hearty, hands-off dinner that fills your home with warmth.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs 680 g beef stew meat
  • 2 packets Lawry's beef stew seasoning
  • 2 cans 15 oz / 425 g each petite diced tomatoes
  • 1 can 8 oz / 225 g tomato sauce
  • 1 can corn drained
  • 1 can cut green beans drained and halved
  • 3 medium carrots cut into small pieces
  • 6 small potatoes peeled and cubed
  • 1 medium onion chopped
  • 8 cups 1.9 L water
  • Oil for browning

Method
 

  1. Heat oil in a large skillet over medium-high heat. Brown beef in a single layer, 2-3 minutes per side. Work in batches if needed. Set aside.
  2. Pour water into the crockpot and stir in both seasoning packets until dissolved. Add the browned beef and scrape the skillet's browned bits into the pot.
  3. Add onion, tomatoes with juice, tomato sauce, carrots, potatoes, and green beans. Stir to submerge vegetables in broth.
  4. Add corn last. Cover and cook on low for 6-8 hours until beef is fork-tender and potatoes break apart easily.
  5. Taste and adjust salt if needed. Ladle into bowls and serve hot.

Notes

  • Use frozen corn and green beans instead of canned for better texture; add them in the last 30 minutes.
  • Swap water with beef broth for a richer flavor; adjust salt as broth is already seasoned.
  • Store leftovers in the fridge for up to 4 days; reheat gently on the stovetop, adding a splash of water if too thick.
  • Freeze cooled stew in airtight containers for up to 3 months; thaw overnight in the fridge before reheating.