Slow Cooker Beef Stew

So we just went to the Festival of Trees today. I can’t get over the trees people come up with—they’re amazing! People are so creative and have such wonderful imaginations and ideas! I wish I had taken pictures of all the trees I loved. I liked this one because I think Funko figurines are so cute.

Being a huge 80s fan, I especially love this one and this one and, of course, this one.

Anyway, Christmastime means cold weather here in Utah (a.k.a. the tundra) and there’s nothing I like better on a cold night than a piping-hot, hearty, comforting bowl of soup. And this Slow Cooker Beef Stew really hits the spot. It’s chock full of tender chunks of beef and veggies that have been slow cooked to perfection in a rich, savory broth. It’s the perfect go-to recipe when you’re itching for a slow cooker meal that is delicious, filling, and that everyone in your family will love. I made this the other night when my husband was working late and had it all to myself. So I may or may not have had three helpings. Also, leftovers are amazing and can easily be frozen for later!

Slow Cooker Beef Stew

 

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Prep time

20 mins

Cook time

8 hours

Total time

8 hours 20 mins

 

Author: Erin (adapted from Allrecipes.com)

Recipe type: Main Dish, Soup

Serves: 8 servings

Ingredients

• ¼ cup flour
• 1-1/2 lbs boneless beef chuck roast, cut into 1-inch pieces (or pre-cut stew meat)
• 2 Tbsp canola oil
• 3 medium red potatoes
• 2 cups baby carrots, halved lengthwise
• 3 celery ribs, sliced
• 1 medium onion, chopped
• 3 cups water
• 1 10-3/4 oz can condensed tomato soup
• 2 Tbsp Worcestershire sauce
• 2 Tbsp A-1 sauce
• 2 tsp beef bouillon granules
• 1 Tbsp browning sauce
• 2 tsp garlic
• 1 tsp salt
• ½ tsp pepper
• ¾ cup cold water
• ¼ cup cornstarch
• 2 cups frozen peas, thawed
• 1 8-oz pkg sliced mushrooms (optional)

Instructions

1. Pour flour and beef into a large ziploc bag and toss until all chunks are coated with flour.
2. Heat oil in a large skillet over medium-high heat. Add beef and cook, turning occasionally, until all sides are browned.
3. Place beef, potatoes, carrots, celery, onion, water, soup, Worcestershire sauce, A-1 sauce, browning sauce, bouillon granules, garlic, salt, and pepper in a 5- or 6-qt. slow cooker. Stir well to combine.
4. Cover and cook on low for 6-8 hours or until meat is tender.
5. Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Stir in peas and mushrooms (if desired). Cover and cook on high for 30 minutes or until thickened.

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