Winter Vegetable Beef Stew - Kraft Recipes Top
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Winter Vegetable Beef Stew

Prep Time
Total Time

8 servings, 1-1/4 cups each

Make the perfect Winter Vegetable Beef Stew! With step-by-step how-to photos, you can see the perfection of this Winter Vegetable Beef Stew for yourself.

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What You Need

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Make It

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  • Pour dressing over stew meat in resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate.
  • Cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving drippings in pan; drain bacon on paper towels.
  • Add mushrooms and onions to reserved drippings; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove stew meat from marinade; add to saucepan with carrots, potatoes, tomatoes, broth and bacon. Discard bag and marinade.
  • Bring stew to boil, stirring occasionally; cover. Simmer on low heat 1-1/2 hours or until beef is done and stew is thickened, stirring occasionally and uncovering for the last 15 min.

Special Equipment Needed


Pour dressing over beef in shallow glass dish; stir to evenly coat meat with dressing. Refrigerate 30 min. to marinate. Drain, then continue as directed.


Prepare using KRAFT Lite Italian Dressing.

How to Prepare Stew in Slow Cooker

Marinate beef, and cook bacon, onions and mushrooms as directed. Remove beef from marinade; discard marinade. Add beef, bacon, onions, mushrooms and remaining ingredients to slow cooker; cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 5 to 6 hours ). Stir in 2 Tbsp. flour mixed with 2 Tbsp. water. Cook, covered, 15 min. or until sauce is thickened.


  • 8 servings, 1-1/4 cups each

Nutritional Information

Serving Size 8 servings, 1-1/4 cups each
Calories 430
Total fat 26g
Saturated fat 9g
Cholesterol 75mg
Sodium 570mg
Carbohydrate 26g
Dietary fiber 4g
Sugars 8g
Protein 23g
% Daily Value
Vitamin A 160 %DV
Vitamin C 20 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Yummy! Yummy! I loved it. This is a fantastic entree for the whole family. So good, I'm already ready for it again next week! More seasoning was added (a garlic herb Mrs. Dash mixture, garlic powder, and yes, a whole garlic clove, and some white pepper). It came out extremely flavorful with the added seasonings. Next time I would add a bit more mushrooms (I like them). It was absolutely delicious, and with some warm crusty rustic bread on the side, oh you can't go wrong! (just add some seasoning). I must say, Kraftfoods has added some delicious meals for my family. Thank you Kraftfoods!
Date published: 2006-01-26
Rated 5 out of 5 by from This was very simple and very good! This was very simple and very good! I made it in the slow cooker. I added zucchini and used portabella mushrooms. We ended up with unexpected company and needed to add to it to make it stretch to feed 3 more people so I added a pkg of frozen corn (heated in microwave) a can of red kidney beans and a can of black beans. I rinsed the kidney beans and the black beans before I added them. The beans and corn were a nice addition and if I would have had it on hand, I would have added another can of broth or tomatoes. I will definately be cooking this again.
Date published: 2007-02-06
Rated 4 out of 5 by from This was a really good tasting dish. This was a really good tasting dish. It was a surprize at first, because you can taste a hint of the Italian dressing that was used to marinate the beef. I added some garlic powder, salt, and pepper. I also used celery sliced into 1/4" slices which I added at the same time as the onion and mushroom. I also added 2 bay leaves and a pinch of allspice during the simmering process. My husband said it was the best beef stew he had ever had, and I make a very good recipe that I learned from my grandmother. I will have to make this dish when we have a group over, as I am sure it will please their palates! I served it with crescent rools and butter. I definately recommend this dish.
Date published: 2009-04-24
Rated 5 out of 5 by from Piping Hot and Delicious My husband, children, and I loved this stew! The meat was so tender and though I was a little skeptical, all of the ingredients complemented each other perfectly. In fact, my husband, who is normally not a fan of carrots, exclaimed, "I can't believe how good this is. Even the carrots taste great!" My children agreed and asked when I would make it again. As for me, all I could say after my first spoonful was, "Mmmm". Served piping hot and delicious, this recipe far exceeded my expectations and I will definitely be making it again.
Date published: 2016-12-12
Rated 5 out of 5 by from Awesome! Awesome! I have made this recipe for my family and also for church gatherings and it always gets rave reviews. It's one of my absolute favorites to make...simple ingredients, not time consuming, feeds a hungry crowd and is absolutely delicious! People are amazed at how tender the beef is in this stew. I've prepared it on the stove and in my slow cooker and it always comes out perfect. I've improvised when I don't have all the ingredients on hand and have used green beans instead of mushrooms and added cooked pasta the last few minutes before serving instead of potatoes. Yummy!
Date published: 2008-01-18
Rated 4 out of 5 by from Very good start! Very good start! This was the first time I made beef stew and everyone loved it. I did make a few changes, such as using red potatoes (because they're the only kind of potatoes I like), adding 1 red and 1 green bell peppers, using 2 cans of beef broth, and adding 1 beef bullion. I also added a lot of other spices such as thyme, romemary, red pepper flakes, and a bay leaf. Lastly, I added a package of brown gravy towards the end to thicken the sauce up, and served it with cheesy garlic french bread (butter, minced garlic, parmesan, romano, and parsley flakes).
Date published: 2008-01-14
Rated 5 out of 5 by from I wanted to make this because it looks so good froom the calendar. I wanted to make this because it looks so good froom the calendar. Yukon gold potatoes were on sale so that's what I used. My Husband said this was the best beef stew I've ever made! It was delicious! I read the other comments before making it, so I added 1 chopped garlic clove and about 1 cup of red wine. Also, I used half white mushrooms and 1/2 shitake mushrooms. I also added about 1/4 cup of chopped flat leaf parsley right before serving it. Will make again! Good enough for company! Served it with some hot crusty bread and a wedge of crispy iceberg lettuce.
Date published: 2007-01-14
Rated 5 out of 5 by from A perfect winter stew! A perfect winter stew! I made it now just because I had beef I didn't know what to do with. So delicious and full of flavor. I added thyme as suggested and this helped. Also, I did have to add salt (to taste) and during the last 15 minutes, I noticed the broth was not very thick so I whisked about 2 TBSP of cornstarch into 1.5 cups of water and added it. This made it super creamy and yummy. I will definitely be making this again!
Date published: 2012-03-16
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