Warm up this winter with a nice big bowl of my Hearty Roasted Vegetable Beef Stew! This is a great healthy slow cooker recipe for a snow day or a relaxing weekend!

Hearty Roasted Vegetable Beef Stew

It’s 2014 and the kids are back in school today, yippee!! Ok, maybe that’s a little harsh, we had a great Christmas break, but after 2 weeks off of school, this mama is ready for them to be back today 🙂  Hope your new year is off to a beautiful start. I am focusing on hitting the gym everyday with my husband first thing in the mornings. I am not cutting anything out of my diet because that makes me a very grumpy human being, but will be eating better this year while still enjoying my favorites.

I’ve got a killer Hearty Roasted Vegetable Beef Stew for you today. It’s slow cooked and warms the soul. You’ve got to try this over mashed potatoes. Instant comfort food!

Hope you enjoy!

How to Make This Stupendous Stew

Start by roasting your favorite vegetables. I chose a colorful bag of carrots, brussels sprouts, onions, potatoes and celery. Use whatever vegetables you enjoy.


Place your beef into a large Ziploc and shake with flour mixture before browning.


Make sure to shake off excess flour from each piece of beef.


Brown your beef in a couple tablespoons of bacon drippings if possible, or olive oil works too.


Transfer browned beef and roasted vegetables into slow cooker. Look at all of those colors!!


Add your broth and roux then let her slow cook until fabulous.

Hearty Roasted Vegetable Beef Stew
Prep Time
30 mins
Total Time
5 hrs 30 mins

Warm up this winter with a nice big bowl of my Hearty Roasted Vegetable Beef Stew! This is a great healthy slow cooker recipe for a snow day or a relaxing weekend!

Course: Dinner
Cuisine: American
Keyword: beef stew recipe crock pot, beef stew recipe slow cooker, best beef stew, best beef stew crock pot, best beef stew recipe, easy beef stew recipe, stew meat recipe, stew recipe, stew recipe crock pot, vegetable beef stew
Servings: 12 servings
Calories: 224 kcal
  • 1 lb peeled carrots cut into 1 inch pieces
  • 1 large onion coarsely chopped
  • 3 cups brussels sprouts halved
  • 1/2 lb fingerling potatoes cut into 1 inch pieces
  • 5 stalks celery cut into 1 inch pieces
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp Lawry's Garlic Salt
  • 1/4 tsp freshly ground black pepper
  • 2 lbs meat of choice
  • 1 cup all purpose flour
  • 1/2 tsp kosher salt
  • 3 tbsp bacon drippings or extra virgin olive oil
  • 32 oz chicken broth or other broth of choice
  • 1 stick unsalted butter
  • 1/2 tsp dried thyme
  1. Preheat oven to 375 degrees F. and line a large baking sheet with parchment paper or a silpat liner.

  2. Place all of your cut vegetables onto prepared baking sheet, use 2 if necessary. Bake for 20 minutes, or until slightly softened. Vegetables will cook more in the slow cooker.

  3. Place beef into large ziploc with flour, salt and pepper. Shake to coat all pieces.

  4. Heat large dutch oven over medium heat with bacon drippings (preferred) or olive oil.

  5. Brown flour coated beef pieces in hot pan to brown both sides, about 5 minutes per side.

  6. Transfer browned beef to slow cooker placed on low setting. Add roasted vegetables and broth.

  7. Melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper until smooth. 

  8. Slowly whisk in broth. Continue whisking until thickened. Stir in dried thyme then stir into slow cooker. Let cook for 5-8 hours until beef is fork tender.

  9. Season to your liking. Serve warm over mashed potatoes or just by itself in a bowl.

Nutrition Facts
Hearty Roasted Vegetable Beef Stew
Amount Per Serving
Calories 224 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 52mg17%
Sodium 647mg28%
Potassium 655mg19%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 3g3%
Protein 19g38%
Vitamin A 6510IU130%
Vitamin C 31.5mg38%
Calcium 36mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.