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. 🙂
- 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
- 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.
The trick to browning the stew meat is a hot pan and not moving the meat around. Place it in the hat pan and allow it to cook for 30-45 seconds without moving it. Flip and allow it to brown on the other side without moving it around after the initial flip.
This recipe can be prepped and stored in the crock in the refrigerator for up to 24 hours prior to slow cooking.
Amount Per Serving: Calories: 804
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).