Vegetable Beef Stew


A hearty stew that will fill your kitchen with savory smells and have the whole house ready to dig in the pot.


1 medium onion whole, trimmed of outer shell
1/4 cup unbleached white flour
3 cups water
1 pound beef stew meat, diced in chunks
2 cups beef broth low sodium
16 ounce can tomato sauce low or no sodium
15 ounce can diced tomatoes low or no sodium
1 pound carrots diced
2 cups green beans frozen
3 cups potatoes red with skin, diced
1 cup peas frozen
1/2 cup barley
1/2 teaspoon salt
1/2 teaspoon black pepper
2 bay leaves
1/4 teaspoon thyme fresh


Trim the outer shell off the onion.

Mix the flour with 1 cup of cold water. This will prevent any clumps from forming.

Place the onion, flour mixture and remaining ingredients in a large Crockpot and mix. Cook on high for 4 hours or low for 8 hours.

You can dice the onion up to eat or remove the onion before serving.

Nutritional data

Yield: 8 Servings
Serving Size: 2 cups

Calories 260 | Fat 3.5g | Sodium 420mg | Total Carbs 39g | Dietary Fiber 9g | Protein 18g

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