No Limp Veggies Here

One of the big complaints about vegetables in the slow cooker, is that over the long cooking period, they go limp and tasteless. While I don’t agree with the tasteless comment, limp does hold true. This recipe gets around that issue by roasting the vegetables and adding them to the pot at the very end.

We kept them independent all the way to the plate.

I am such a fan of Roma tomatoes.

Ge the beef started in the pan and add the spices.

8 hours later it falls apart.

Crock Beef Stew with Oven-Roasted Vegetables


  • 1 tablespoon olive oil
  • 1 ¾ pounds beef stew meat
  • 3 cloves garlic, pressed
  • Salt and pepper to taste
  • 1 can beef broth (13–14½ ounces)
  • 2 teaspoons thyme
  • 12 medium mushrooms
  • 4 plum tomatoes, quartered
  • 2 onions, quartered
  • 1 ½ tablespoons olive oil
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water


In a skillet, heat ½ tablespoon olive oil over medium heat until hot. Add beef and garlic and brown, salting and peppering to taste. Stir in broth and dried thyme. Bring to a boil and transfer to a Crock-Pot. Cook on high for 4 to 5 hours or on low for 6 to 8 hours, depending on the type of slow cooker you have.

Meanwhile, preheat your oven to 425 degrees F. Lightly grease a jelly-roll pan with a little olive oil. Place the veggies on the pan. Drizzle ½ tablespoon olive oil over vegetables, tossing to coat. Roast in oven for 20 to 25 minutes or until tender.

At the last hour of cooking, add the cornstarch mixture; cook and stir 2 minutes with the lid off or until sauce is slightly thickened and bubbly. Stir in the roasted vegetables and serve.


Serve with mashed potatoes.

Source: Saving Dinner The Low Carb Way

Tags: , , , , , , , , , , , ,

Categories: Beef, kosher, Low Carb, Main Dish, Recipes, Slow Cooker, Vegetable

Author:The Ranting Chef

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17 Comments on “No Limp Veggies Here”

  1. loveartnstuff
    May 4, 2012 at 11:09 am #

    Yumy Yumy! Love it!! Defo trying that next week. That will keep my fella a happy camper ;D


  2. May 4, 2012 at 11:09 am #

    My mouth’s watering just reading that!


  3. loveartnstuff
    May 4, 2012 at 11:16 am #

    Yup its defo a “Man Happy Dish” hehee


  4. May 4, 2012 at 11:19 am #

    Looks nice, I’ll give this one a try, thanks.


  5. Mary Ann
    May 4, 2012 at 11:44 am #

    This sounds so good! And looks good, too. 🙂 I will put this on the menu list for this week. May try it over mashed cauliflower, since I am avoiding potatoes for my prediabetic diet.


  6. May 4, 2012 at 11:49 am #

    Yum! Another I’ll have to try!


  7. May 4, 2012 at 11:55 am #

    We have a slow cooker and haven’t given it enough chance. This looks like a way to get the depth of flavour from the meat and the texture in the veg. Will certainly try it out and hope it leads to more fun with the SC. Thanks.


  8. May 4, 2012 at 12:56 pm #

    Smart! I will definitely try this sometime! I usually sauté veggies before I put them in the slow cooker to really bring out the flavors, but I still add them in the beginning. However, any softer veggies, like peppers or greens, that cook faster, I add in the last 20 minutes of cooking.

    One thing I’ve found, through trial and error, is that veggies tend to stay a little firmer when cooked on high for 4 hours, rather than on low for 8 hours.

    @Animal Couriers: Try the cookbook “The Healthy Slow Cooker”. Judith Finlayson is the slow cooker whisperer. I haven’t made anything from that book that wasn’t amazing.

    I’m getting ready to put on a chicken soup in the slow cooker. I’m going to try roasting the carrots and adding them at the end. Thanks!



  9. P.S. I Love Soap Co.
    May 4, 2012 at 1:36 pm #



  10. May 4, 2012 at 2:28 pm #

    link did not work for me. could not find the recipe on the tastebook page either


  11. May 4, 2012 at 2:42 pm #

    I don’t have a slow cooker, but this looks great. My favorite tomato is coeur de boeuf which I think is hothouse in English. The big ones with the ridges. 🙂


  12. hebronacres
    May 4, 2012 at 3:16 pm #

    Here’s a thought. I think “limp” as a texture gets a bad wrap. How many Southerners love boiled okra? Pretty limp (some even describ as slimy), but people swallow it down by the bucket load. But, my point is, I enjoy vegetables of all textures including to the point of being limp. I do understand your posting is right on for most people. I hope people begin to view limp (tender?) as yet another culinary choice of texture to include on the palette. All this being said, I love the notion of roasting some veg before dropping into croc. A different tone of flavor that must bring.


  13. May 4, 2012 at 5:47 pm #

    In honor of your interest and talent in this line of cookery, I think one of these days I will post recipe on making the (famous) Indonesian dark beef curry. I never knew anyone rejected this dish, even a vegan would seriously feel tempted to try:)


  14. May 4, 2012 at 8:39 pm #

    Thank you so much for the tip on how to roast veggies and keep them out until the end! I will do that now!


  15. May 4, 2012 at 9:07 pm #

    i also hate the limp vegetables, i don’t know why i didn’t think of this, and i will try also the cornstarch towards the end. thanks for the ideas!


  16. May 5, 2012 at 1:08 am #

    I love your recipes and product reviews, and because I want to share your blog with others, I’m nominating you for a Versatile Blogger award!


  17. May 5, 2012 at 8:03 am #

    Wonderful recipe for our cold weather!


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