Scrumptious Crock Pot Beef Stew

Soups, Stews & Chili, Mains | Slow Cooking | Beef

SERVES 6
Recipe Scoop Scrumptious Crock Pot Beef Stew

Cooking Notes

Most markets package beef cut for stew. If not, ask butcher to cut a sirloin tip or chuck roast into 1-inch chunks for stew.

Lipton’s Onion Soup Mix is widely available, and that’s what we used here.

Do not stir stew until Step 3 because potatoes and carrots will not get tender unless they’re at bottom of pot

Scrumptious Crock Pot Beef Stew

1 cup cubed white potatoes
1 cup (about 20) baby carrots
1 large onion, quartered and cut into fairly large sections
1 cup diced celery
8 ounces sliced fresh mushrooms
1 1/2 pounds lean beef cubes for stew*
1/4 cup dry onion soup recipe mix*
2 bay leaves
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 can (14 1/2 ounces) fat-free beef broth
1 can (10 3/4 ounces) reduced-fat, reduced-sodium cream of mushroom soup
1 can (14 1/2 ounces) diced tomatoes with juice
1/2 cup frozen green peas
3 tablespoons cornstarch

 

Peel the potatoes, if desired, and cut into roughly 1/2–inch cubes. Place evenly in bottom of slow-cooker pot. Scatter onions and carrots over potatoes. Cut celery into roughly 1/2–inch pieces, and add to pot. Add remaining ingredients, except for peas and cornstarch, in order listed. (Do not stir. See *Notes.)

Cover pot and cook on low for 8 to 10 hours, or until the meat is fork tender.

Remove lid and stir stew well. Rinse frozen peas with warm tap water to defrost slightly, and add to pot. Mix cornstarch with 3 tablespoons of water in a small jar that has a lid. Cover and shake to combine well. Add half of cornstarch mixture to stew gradually, stirring gently but well. Add remaining cornstarch as needed to reach desired consistency. Serve at once.

Scrumptious Crock Pot Beef Stew

Beverly writes: It seems like I’ve made this beef stew forever – so long that I really have no idea where the recipe came from or if I just made it up. Alicia mentioned the other day that she couldn’t find the recipe for my beef stew in any of our books, and we realized we’d never written about it.

A cryin’ shame! This error must be corrected immediately, and thus, here it is on Kitchen Scoop.

When I tell you that I couldn’t even find a written recipe in any of my files, I am not fibbing. This is one of those endlessly flexible stews. You don’t have to use the exact same vegetables every time or measure precise amounts. That said my beef stew does have a few secret ingredients that should definitely be included. Think of them more as the flavor base: the onion soup mix, the Worcestershire, the dry spices, tomatoes and the mushroom soup.

So this is my beef stew secret. Alicia and I are both thrilled to have an official copy in our virtual recipe box. Let us know if you like it as much as we do.

Scrumptious Crock Pot Beef Stew

Feel Good About: Low-calorie and low-fat. Reduce sodium by using no-salt-added tomatoes

Approximate Values Per Serving: 286 calories (25% from fat), 8 g fat (2 g saturated), 50 mg cholesterol, 29 g protein, 24 g carbohydrates, 4 g dietary fiber, 960 mg sodium

Comments

From AnnM - March 03, 2010

Hi, I love your cookbooks, and this website! I am reading through this beef stew recipe, and looking at the photo, it appears to have chunks of onion in it, but I see no onion listed, except the soup mix...Am I seeing things? Thanks!

From Jr - July 14, 2010

about what sized crock pot should be needed for this recipe? i have a 6 quart sized crock pot would that work?

From winona from california - October 24, 2010

We loved this recipe. My husband cooked it in the crock pot and when done, he transferred it to a casserole dish. He spread store bought mashed potatoes over the top and baked it at 350 degrees for 15 minutes to make a shephard's pie. It was delicious!!

From John Erickson - January 11, 2011

I've made this the last two years substituting left over leg of lamb from Christmas dinner for the beef. Yummy!

From Jr - February 01, 2011

came out just as well as if you were to use a 5 quart. i tested both ; ) I'm a stickler for beef stew i could eat beef stew for weeks and never get tired of it.Thank you very much for this recipe haven't used a different one sense i found this one.

From Bob Kristof - March 09, 2011

Do you have a means by which a person may submit cooking tips on specific recipes? Bob Kristof, amrdk10@gmail.com 8Mar11

From Lynn - March 31, 2011

I grew up next door to a lady from Georgia who made beef stew every week and always made enough to send over to our house. Sadly, she passed away 25 years ago without any of us ever asking her for her recipe. My mouth waters every time I even think about her stew. When I saw the ingredients for your stew, it made me think that maybe this will be close to the one I've been dreaming about for years. I'm planning on giving it a try this week! Thanks!

From Tish Spaulding - August 29, 2011

A really dumb question!!! Do I add water to the mushroom soup or just leave i condensed?

From Alicia Ross - August 30, 2011

No question asked is dumb! (just those you never ask!) No water is added, just the condensed soup! Enjoy!

From Lora - October 24, 2011

So so so so good!!!!!!

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