Beef Stew Recipe
This rich and chunky beef stew recipe is layered with flavor and packed with vegetables for a hearty bowlful!
Servings: 8 people
Ingredients
- 3 pounds chuck roast or other stew meat, cubed
- 8 Yukon Gold potatoes, cubed
- 6 medium carrots, 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, to taste (optional)
- pepper, to taste (optional)
- chopped fresh parsley, (optional)
Instructions
- Combine all ingredients in a slow cooker and stir to combine.
- Cook on low for approximately 6 hours, then serve. Season with garlic salt, pepper and parsley as 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.
For Added Flavor. If you like, you can sear your meat in a pan on each side before cubing it and adding it to the slow cooker. This will give it a nice flavor and a crisper outside.
Make Ahead. Beef stew is a great soup for freezing. Place completely cooled soup into freezer bags or storage containers. Keep in the freezer for up to 6 months. When ready to use, thaw overnight in the refrigerator, then reheat on the stovetop.
Nutrition
Serving: 1g | Calories: 460kcal | Carbohydrates: 34g | Protein: 37g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 570mg | Potassium: 1520mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7669IU | Vitamin C: 36mg | Calcium: 69mg | Iron: 5mg