Slow Cooker Beef Stew
 
Prep time
Cook time
Total time
 
Author:
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.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/slow-cooker-beef-stew/