Perfectly tender beef & veggies get all cozy in my slow cooker beef stew recipe! Set it and forget it with this crockpot meal perfect for cold weather!
Course Main Course, Soup
Cuisine American
Keyword How Do I Make Slow Cooker Beef Stew, How To Make Slow Cooker Beef Stew, Slow Cooker Beef Stew, Slow Cooker Beef Stew Recipe
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 6servings
Calories 556kcal
Author Kathleen
Ingredients
1/4cupall-purpose flour
2 1/2poundsboneless beef chuck roasttrimmed and cut Into 1-inch cubed
2tablespoonsvegetable oil
1 1/2cupsto 2 1/2 cups water
2large beef bouillon cubes
1(10 3/ -ounces) can condensed tomato soup,undiluted
2large Russet potatoespeeled and cut into 1 1/2 inch pieces
3medium carrotscut into 1-inch pieces
2stalkscelerycut into 1-inch pieces
8ounceswhole mushroomstrimmed
3/4cupfrozen peasthawed
Instructions
Pour flour into a 1-gallon Ziplock bag. Add meat, in batches, and shake to evenly coat all pieces.
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 crockpot. 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 crockpot over beef. Add the onions, potatoes, carrots, celery, and mushrooms.
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.