Slow Cooker Beef Stew
A delicious slow cooker beef stew made with tender stew meat, carrots, and red potatoes.
Servings: 4
Calories: 804kcal
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
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.
This recipe can be prepped and stored in the crock in the refrigerator for up to 24 hours prior to slow cooking.
Nutrition
Calories: 804kcal