Is there anything better than coming home to a delicious, home cooked slow cooker Beef Stew, just like Mom used to make, all ready and waiting for you to dig in?!
Honestly, there are few things that top that list for me. Especially when the weather is cold and I’ve been out all day working on this or that and I’m beyond exhausted.
Dinner, cooked and ready, the house filled with the amazing aroma of a slow cooked beef stew!
My family practically races to the dinner table when they come and get a whiff of what’s cooking!
Then silence seems to descend all around the table! Just until they have their first bowl of beef stew!
The gravy is thick and rich and deliciously beefy. It’s loaded with lots of veggies and great herbs!
This is one of my family’s favorite Crock-Pot meals.
If for some crazy reason you don’t already own a slow cooker, this recipe, all on its own just may justify the cost of a crock pot for you!
I like to serve the finished slow cooker beef stew over mashed potatoes or cooked white rice. Occasionally, just to mix things up a bit I serve it over buttered noodles. It’s also great over pureed mashed cauliflower, too.
How do you serve stew in your family?
Easy Crock Pot Beef Stew
This slow cooker beef stew is unique. It’s loaded with a lot of wonderful veggies that are normally found in beef stew recipes, but it also had delicious mushrooms in it as well.
The mushrooms are, in my ever so humble opinion, a fabulously clever addition.
After one bite of this stew I bet you just might ask yourself, “why didn’t I think of that!” LOL!
The mushrooms add even more “meatiness” factor to this already generously beefy stew.
They compliment all the other vegetables extremely well and, let me be honest, anytime I’m able to get any extra vegetables into my family’s diet I’m one happy mama!
The sauce sauce is also unique, in that it’s enhanced with condensed tomato soup.
It really adds a lot of extra depth of flavor and a subtle nuance of sweetness.
Not sweetness in a bakery item kind of way, more just a touch of sweetness to balance the gravy.
I really think you will LOVE what the tomato soup brings to the gravy in a huge way!
The recipe calls for 2 large beef bouillon cubes. I always use Knorr.
I like their quality better than any others I’ve tried.
Don’t add any salt to the recipe until you check the seasonings at the end.
The bouillon cubes already have a lot of salt in them and you could easily oversalt the stew.
This is one of those crock pot recipes that it’s really important to brown the beef well, before you add it to the crock pot.
After browning the meat, you deglaze the pan with so you get the amazing flavor benefit of all those delicious brown bits that only browning can and will produce!
This is my favorite Crock Pot. I adore the large oval size! It cooks everything really well and the crock is removable for easy cleaning. It makes a nice serving piece as well. The clamps on the top of the crock are used only when the crock pot isn’t turn on and you’re done cooking and are transporting it. Clever, don’t you think?!
- Yield : Serves 4
- 1/4 Cup All Purpose Flour
- 2 1/2 Pound Boneless Beef Chuck Roast, Trimmed and Cut Into 1 Inch Cubed
- 2 Tablespoons Vegetable Oil
- 1 1/2 Cups --2 1/2 Cups Water
- 2 Large Beef Bouillon Cubes
- 1 Can (10-3/4 Ounces) Condensed Tomato Soup, Undiluted
- 3 Teaspoons Italian Seasoning
- 2 Bay Leaves
- 1/2 Teaspoon Black Pepper
- 2 Medium Onions Sliced
- 2 Large Russet Potaotes, 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
1. Pour flour into a 1 gallon Ziplock bag. Add meat, in batches, and shake to evenly coat all pieces.
2. Add oil to a large skillet and heat. When the oil is hot, brown meat in batches without crowding it. Transfer meat, when it's browned, directly to crock pot. Add 1 1/2 cups water and bouillon cubes 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, Italian seasonings, bay leaves and black pepper and stir to combine. Pour into the crock pot over beef. Add the onions, potatoes, carrots, celery and mushrooms.
3. Cover and cook on low for 8 hours or until the beef and veggies are tender. If needed, add more water. Add the thawed peas the last 20-30 minutes of cooking. Discard bay leaves and Serve