Slow Cooker Beef Stew
As an Amazon Associate I earn from qualifying purchases.
If I had to guess, I would say Crockpot Beef Stew is my husband’s favorite slow cooker meal. As I’ve mentioned before, he is definitely a meat and potato man and this recipe is full of meat and potatoes (plus carrots, so it’s win-win).
The carrots are my favorite part. They simmer all day in the broth and spices and they are just so flavorful. If we had to divide it up, I would happily just eat carrots while he ate the meat and potatoes. We would all be happy. 🙂
Other favorite beef dinners are Crock Pot Mississippi Pot Roast, Crockpot Roast with Gravy, easy cheeseburger sliders, and Crockpot Beef Tips.
Other recipes we love are Poor Man’s Steak and Potato Casserole , instant pot carrots, instant pot Italian beef, and instant pot baked potatoes.
You may also like: Crockpot Buffalo Chicken
Slow Cooker Beef Stew
Ingredients
- 2 TBSP Olive Oil
- 1 pound stew meat cut into chunks
- 1 16 ounce bag baby carrots
- 1 5 pound bag red potatoes
- 1 14.5 ounce can beef broth
- 1 can cream of mushroom soup
- 1/4 cup dried minced onion
- 1 1/2 teaspoons onion powder
- 1 1/4 teaspoons garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
Instructions
- In a large pan, heat the olive oil over high heat.
- Add the stew meat to the pan and brown on each side – approximately 30 seconds per side.
- Put the stew meat in the slow cooker and top with the carrots and red potatoes.
- In a medium bowl, whisk together the beef broth, cream of mushroom soup, dried minced onion, onion powder, garlic powder, dried parsley, and salt.
- Pour the broth mixture over the carrots and potatoes.
- Cover and cook in the slow cooker on low for 8-10 hours.
Notes
This recipe can be prepped and stored in the crock in the refrigerator for up to 24 hours prior to slow cooking.
Nutrition
Soup Week Lineup:
- How to Make Soup From Scratch
- Slow Cooker Chicken Tortilla Soup
- Hamburger Soup
- Broccoli Cheddar Soup
- Slow Cooker Beef Stew
- Chicken and Dumplings
- How to Freeze Soup
Source: This recipe is based on a pot roast recipe my mother in law shared with me and the spice mixture is from the 100 Days of Real Food Cookbook (affiliate link).
I am literally doing my meal planning for the week right now, and I just added this. I can’t wait to try it! Yum!
Yay! I’m glad it made the cut!
Have you tried making your own cream of mushroom?
Yes! I usually make a double or triple batch and store it in the freezer. I showed this with canned because I have yet to share a recipe for homemade. ? do you make your own, Lynn?
This looks great! Can’t wait to try it out!