PREP TIME: 10 mins | COOK TIME: 20 mins | TOTAL TIME: 30 mins | SERVINGS: 6
Perfect for cold weather, this delicious Beef Stew is one heck of a cosy meal in a slow cooker. Fill your belly with warmth and satisfy your soul with every gulp!
INGREDIENTS
1/4 c all-purpose flour
2 1/2 lbs boneless beef chuck roast trimmed and cut into an inch cubed
2 tbsp vegetable oil
1 1/2 c to 2 1/2 c water
2 large beef bouillon cubes
1 (10 3/ oz) can condensed tomato soup, undiluted
3 tsp Italian seasoning
2 bay leaves
1/2 tsp black pepper
2 medium onions sliced
2 large Russet potatoes peeled and cut into 1 1/2″ pieces
3 medium carrots cut into 1″ pieces
2 stalks celery cut into 1″ pieces
8 oz whole mushrooms trimmed
3/4 c frozen peas thawed
HOW TO MAKE SLOW COOKER BEEF STEW
Step 1: In a 1-gallon Ziplock bag, add the flour. Add in the meat in batches and shake. Making sure that the pieces are evenly coated.
Step 2: In a large skillet, heat oil. Once hot, add the meat in batches (don’t overcrowd the pan) and cook until brown.
Step 3: Transfer the cooked meat directly to the crockpot.
Step 4: Deglaze the skillet, pour in 1 1/2 cups water followed by the bouillon cubes. Stir and scrape the bottom of the pan for any browned bits.
Step 5: Remove the skillet from the heat before adding in the tomato soup, Italian seasonings, bay leaves, and black pepper. Stir well to incorporate. Add this to the crockpot.
Step 6: Then, add the onions, potatoes, carrots, celery, and mushrooms to the pot.
Step 7: Cook for 8 hours on low, covered, or until the beef and veggies are tender. Add extra water if needed.
Step 8: In the last 20 to 30 minutes of cooking time, add the thawed peas.
Step 9: Once done, remove the bay leaves and serve. Enjoy!
NUTRITION FACTS:
Serving: 1/6 of the recipe | Calories: 556kcal | Carbohydrates: 31g | Protein: 42g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Cholesterol: 130mg | Sodium: 884mg | Potassium: 1321mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5335IU | Vitamin C: 17mg | Calcium: 88mg | Iron: 5.8mg
Ingredients
- 1/4 c all-purpose flour
- 2 1/2 lbs boneless beef chuck roast trimmed and cut into an inch cubed
- 2 tbsp vegetable oil
- 1 1/2 c to 2 1/2 c water
- 2 large beef bouillon cubes
- 1 (10 3/ oz) can condensed tomato soup, undiluted
- 3 tsp Italian seasoning
- 2 bay leaves
- 1/2 tsp black pepper
- 2 medium onions sliced
- 2 large Russet potatoes peeled and cut into 1 1/2" pieces
- 3 medium carrots cut into 1" pieces
- 2 stalks celery cut into 1" pieces
- 8 oz whole mushrooms trimmed
- 3/4 c frozen peas thawed
Instructions
Step 1: In a 1-gallon Ziplock bag, add the flour. Add in the meat in batches and shake. Making sure that the pieces are evenly coated.
Step 2: In a large skillet, heat oil. Once hot, add the meat in batches (don't overcrowd the pan) and cook until brown.
Step 3: Transfer the cooked meat directly to the crockpot.
Step 4: Deglaze the skillet, pour in 1 1/2 cups water followed by the bouillon cubes. Stir and scrape the bottom of the pan for any browned bits.
Step 5: Remove the skillet from the heat before adding in the tomato soup, Italian seasonings, bay leaves, and black pepper. Stir well to incorporate. Add this to the crockpot.
Step 6: Then, add the onions, potatoes, carrots, celery, and mushrooms to the pot.
Step 7: Cook for 8 hours on low, covered, or until the beef and veggies are tender. Add extra water if needed.
Step 8: In the last 20 to 30 minutes of cooking time, add the thawed peas.
Step 9: Once done, remove the bay leaves and serve. Enjoy!
