Name: Hearty Slow Cooker Beef Stew
Prep time: 10 min
Cook time: 8 h 20 min
Total time: 8 h 30 min
Cuisine: American
Ingredients: 1/4 cup all-purpose flour; 2 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubed; 2 tablespoons vegetable oil; 1 1/2 to 2 1/2 cups water; 2 large beef bouillon cubes; 1 (10.75-ounces) can condensed tomato soup, undiluted; 3 teaspoons Italian seasoning; 2 bay leaves; 1/2 teaspoon black pepper; 2 medium onions, sliced; 2 large Russet potatoes, peeled and cut into 1 1/2 inch pieces; 3 medium carrots, cut into 1-inch pieces; 2 stalks celery, cut into 1-inch pieces; 8 ounces whole mushrooms, trimmed; 3/4 cup frozen peas, thawed

Description

This slow cooker beef stew is packed with fork-tender beef, hearty vegetables, and a rich, savory broth. It’s an easy crockpot dinner that’s cozy, comforting, and always a family favorite.

Ingredients

1/4 cup all-purpose flour
2 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubed
2 tablespoons vegetable oil
1 1/2 to 2 1/2 cups water
2 large beef bouillon cubes
1 (10.75-ounces) can condensed tomato soup, undiluted
3 teaspoons Italian seasoning
2 bay leaves
1/2 teaspoon black pepper
2 medium onions, sliced
2 large Russet potatoes, peeled and cut into 1 1/2 inch pieces
3 medium carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
8 ounces whole mushrooms, trimmed
3/4 cup frozen peas, thawed

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Instructions

Step 1: Pour flour (1/4 cup) into a 1-gallon Ziplock bag. Add meat (2 1/2 pounds), in batches, and shake to evenly coat all pieces.
Step 2: Add oil (2 tablespoons) to a large skillet and heat. When the oil is hot, brown the meat in batches without crowding it. Transfer meat, when it’s browned, directly to the crockpot.
Step 3: Add 1 1/2 cups water and bouillon cubes (2) to the skillet and cook, stirring up the brown bits from the bottom of the skillet and dissolving the bouillon cubes. Remove from heat and add tomato soup (1 can), Italian seasonings (3 teaspoons), bay leaves (2), and black pepper (1/2 teaspoon) and stir to combine. Pour into the crockpot over beef.
Step 4: Add the onions (2), potatoes (2), carrots (3), celery (2 stalks), and mushrooms (8 ounces).
Step 5: Cover and cook on low for 8 hours or until the beef and veggies are tender. If needed, add more water.
Step 6: Add the thawed peas (3/4 cup) to the last 20-30 minutes of cooking. Discard bay leaves and serve.

Notes

Brown the beef first for deep, caramelized flavor. Deglaze the skillet to capture the savory brown bits. Avoid adding extra salt until the end as the bouillon and condensed soup provide significant sodium.

Prep Time: 10 minutes
Cook Time: 8 hours 20 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 556 kcal
Sugar: 5 g
Sodium: 884 mg
Fat: 29 g
Saturated Fat: 13 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 4 g
Protein: 42 g
Cholesterol: 130 mg