Slow Cooker Beef Stew

Slow Cooker Beef Stew is a warm and comforting dish that’s perfect for chilly days. This recipe combines tender chunks of beef with hearty vegetables and rich flavors. It’s easy to prepare, and the slow cooker does all the work for you. Just pop everything in, and let it simmer for hours!

Why Make This Recipe

If you love a filling and satisfying meal, then Slow Cooker Beef Stew is an excellent choice. It’s packed with protein and good-for-you veggies. Plus, it’s a great way to use simple ingredients that you probably already have in your kitchen. The slow cooking process brings out the best flavors, making every bite delightful.

How to Make Slow Cooker Beef Stew

To get started, gather all of your ingredients. Here’s what you will need:

Ingredients:

• 1/4 cup all-purpose flour
• 2 1/2 pounds boneless beef chuck roast (trimmed and cut into 1-inch cubes)
• 2 tablespoons vegetable oil
• 1 1/2 cups 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)

Directions:

1. Start by pouring 1/4 cup of flour into a 1-gallon Ziplock bag. Add the beef, shaking to coat each cube evenly with flour.
2. In a large skillet, heat 2 tablespoons of vegetable oil. When hot, brown the beef in batches. Be careful not to crowd the meat. Once browned, transfer it directly to the slow cooker.
3. In the same skillet, add 1 1/2 cups of water and the beef bouillon cubes. Stir while the cubes dissolve and the brown bits lift from the bottom of the skillet.
4. Remove from heat and mix in the canned tomato soup, Italian seasoning, bay leaves, and black pepper. Pour this mixture over the beef in the slow cooker.
5. Add the sliced onions, potatoes, carrots, celery, and mushrooms to the slow cooker.
6. Cover the slow cooker and cook on low for 8 hours or until the beef and veggies are tender. If it gets too thick, add more water if needed.
7. In the last 20-30 minutes of cooking, stir in the thawed peas. Remember to discard the bay leaves before serving.

How to Serve Slow Cooker Beef Stew

Serve the stew hot, straight from the slow cooker. It’s delicious on its own or over a bed of rice or mashed potatoes. You can also serve it with crusty bread to soak up the tasty broth!

How to Store Slow Cooker Beef Stew

If you have leftovers, store them in an airtight container in the refrigerator. It should last about 3 to 4 days. You can also freeze it for up to 3 months. Make sure to label the container with the date!

Tips to Make Slow Cooker Beef Stew

• Make sure to brown the meat in batches to get a nice crispy texture.
• Cut the vegetables into even pieces so they cook uniformly.
• If you like thicker stew, you can mix a little cornstarch with cold water and stir it in during the last 30 minutes of cooking.

Variation (If Any)

Feel free to add your favorite vegetables such as green beans or bell peppers. You can also replace beef with chicken for a different flavor!

FAQs

1. Can I use frozen meat?
Yes, but thaw it first for more even cooking.

2. How can I make it spicy?
Add some red pepper flakes or diced jalapeños for a kick!

3. Can I make it ahead of time?
Absolutely! You can prepare it the night before and cook it in the morning or just reheat the leftovers.

Enjoy your cozy bowl of Slow Cooker Beef Stew, everyone!