Welcome back to Soup Week! If you’ve missed it, soup making tips and soup recipes every day this week! **Scroll to the bottom to see the full lineup of posts for Soup Week.**
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
- ¼ cup dried minced onion
- 1½ teaspoons onion powder
- 1¼ 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.
This recipe can be prepped and stored in the crock in the refrigerator for up to 24 hours prior to slow cooking.
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).