Slow Cooker Beef Stew III141 Reviews
- Prep: 10 min
- Cook: 1 day
- Ready In: 1 day 10 min
“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.” - by Mary
Original recipe yields 6 servings
- Place the carrots, potatoes, mushrooms, onion and celery in the slow cooker. Place the stew meat over the vegetables.
- 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.
- Add water as needed so that the liquid comes just to the bottom of the meat.
- Cook on low setting overnight, adding more water as necessary in the morning. Allow to cook all day.
Amount Per Serving (6 total)
- 581 cal
- 32.1 g
- 23.8 g
Based on a 2,000 calorie diet
Reviews (141)Rate This Recipe
"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 ..." See morecalled 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! :)"
"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 stal..." See moreks 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. "
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