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A comforting crock pot beef stew with tender beef chunks and a medley of vegetables simmered low and slow in a rich, flavorful gravy, perfect for cozy dinners and leftovers.

Ingredients

Scale
  • 2 packages (1 ounce each) dry onion soup mix
  • 1/2 teaspoon paprika
  • 2 pounds beef stew meat or boneless beef roast, cut into 1-inch pieces
  • 5 medium potatoes, peeled and diced
  • 2 to 3 cups baby carrots
  • 1 small yellow onion, chopped
  • 2 cans (10 ounces each) cream of celery soup
  • 1 cup ketchup

Instructions

  1. Combine dry onion soup mix and paprika in a large plastic bag, add beef in batches if needed, seal and shake to coat evenly.
  2. Optional: Brown the seasoned beef in a hot pan for extra flavor and a caramelized crust.
  3. Lightly grease a 7-quart crock pot insert.
  4. Spread the seasoned (or browned) beef in a single layer across the bottom of the crock pot.
  5. Arrange peeled, diced potatoes, baby carrots, and chopped onion evenly over the beef.
  6. Stir together the cream of celery soup and ketchup in a small bowl until smooth.
  7. Pour the soup mixture evenly over the beef and vegetables, spreading it to cover.
  8. Cover the slow cooker and cook on LOW for 7 to 8 hours until beef is tender and vegetables are soft, or on HIGH for about 4 hours, watching potatoes to avoid overcooking.
  9. Optional: For firmer vegetables, add potatoes and carrots during the last 2 hours of cooking instead of at the start.
  10. Optional: Stir in sliced mushrooms or frozen peas during the last 30 minutes of cooking, if using.
  11. If the gravy seems runny at the end, mix 1 tablespoon cornstarch with 1-2 tablespoons cold water, stir the slurry into the stew, and simmer uncovered for 10-15 minutes until thickened.
  12. Before serving, gently stir to blend the gravy, beef, and vegetables, and taste to adjust salt and pepper as needed.

Notes

Browning the beef before slow cooking adds extra depth of flavor but is not required., Cut potatoes uniformly so they cook evenly and hold their shape., Avoid lifting the crock pot lid frequently to prevent extending cooking time., To thicken the gravy, use a cornstarch slurry as described., This stew can be assembled ahead and refrigerated up to 24 hours before cooking, or frozen for up to 3 months., Reheat leftovers on the stove or microwave, adding a splash of water or broth if too thick., Variations include using cream of mushroom or cream of chicken soup, adding mushrooms or peas, using boneless chuck roast, or flavoring with red wine or Worcestershire sauce.

Nutrition

Find it online: https://livacooks.com/crock-pot-beef-stew/