Slow Cooker Beef Stew
DELICIOUS Slow Cooker Beef Stew filled with chunks of beef, potatoes and carrots - a family favorite that is hearty, simple and great for fall.
Ingredients
- 3 pounds chuck roast or other stew meat cubed
- 8 Yukon Gold potatoes cubed
- 6 medium carrots peeled and sliced
- 2 (10.5-ounce) cans golden mushroom soup
- 2-3 cups water or beef broth
- 1 (2-ounce) package onion soup mix
- garlic salt and pepper to taste (optional)
- chopped parsley optional
Instructions
- Combine all ingredients in a slow cooker.
- Cook on low for approximately 6 hours, then serve. Season with garlic salt, pepper and chopped parsley, if desired.
Video
Notes
Stove Top Directions: Cook meat with 2 tablespoons vegetable oil in a large pot over medium-high heat until well browned. Add mushroom soup, onion soup mix and water or beef broth. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Add potatoes and carrots and simmer for 1 more hour, or until vegetables are fork-tender. Season with salt and pepper, if desired.
For Added Flavor: If you like, you can sear your meat in a pan on each side before cubing it and adding to the slow cooker. This will give it a nice flavor and a crisper outside.
Nutrition
Serving: 1cupCalories: 456kcalCarbohydrates: 34gProtein: 37gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 117mgSodium: 194mgPotassium: 1428mgFiber: 5gSugar: 4gVitamin A: 7669IUVitamin C: 36mgCalcium: 66mgIron: 5mg
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