Slow Cooker Beef Stew III

Slow Cooker Beef Stew III

145 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    1 d
  • Ready In

    1 d 10 m
Mary
Recipe by  Mary

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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.

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Reviews (145)

Rate This Recipe
Chef Eeyore
258

Chef Eeyore

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 recipe called for, and I only added 1/2 an onion (and a small one at that), as I thought it might be a little too "oniony" with a whole onion AND the onion soup mix too. I also added some chopped parsley and a little bit of black pepper. The gravy was kind of thin, so an hour before it was done I added 2 tablespoons of cornstarch mixed with a little bit of the gravy, stirred it back into the pot and let it cook (on high) the last hour with the lid off. This thickened it up just beautifully! I served it with crusty rolls for sopping up all the gravy. I thought this was really good! When my husband took his first bite of the stew all he said was "Mmmmmmmmmm!", so I guess it was a winner with him too! :)

JESSICALITOS
121

JESSICALITOS

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 4 stalks of celery. I also made a roux of 5 tbsp. flour/5tbsp. butter to thicken the stew, and added a variety of spices for flavoring.

PMCKAY1717
98

PMCKAY1717

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 enough so it will cook for a minimum of 9 hrs. Pat McKay

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 581 cal
  • 29%
  • Fat
  • 32.1 g
  • 49%
  • Carbs
  • 23.8 g
  • 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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