Slow Cooker Beef Stew III

Slow Cooker Beef Stew III

145

"Start this hearty stew the night before. The longer it cooks, the better it is! Tender stew meat with lots of mixed veggies! You'll have a great dinner all ready when you come home from work. Serve with Italian bread."

Ingredients

1 d 10 m {{adjustedServings}} servings 581 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 47.1 g
  • 94%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 682 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Place the carrots, potatoes, mushrooms, onion and celery in the slow cooker. Place the stew meat over the vegetables.
  2. In a medium bowl, combine the soup mix with the can of soup. Add the water and mix together well. Pour this in the slow cooker over the meat and vegetables.
  3. Add water as needed so that the liquid comes just to the bottom of the meat.
  4. Cook on low setting overnight, adding more water as necessary in the morning. Allow to cook all day.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

145
  1. 203 Ratings

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I wasn't able to start this the night before, so I cooked it for 6 hours on high and it came out perfect! I used beef broth instead of the water, added a few more carrots and potatoes than the r...

This is one of the best stews my family and I have ever eaten! I made a few changes to this recipe - I used 2 1/4 lbs. of stew meat, and 5 carrots, 4 red potatoes (med. size, w/ skin on), and ...

There is no need to begin cooking this recipe the night before. I have started this recipe in the morning & it has turned out just as good. Just make certain you have it in the crock pot early e...