Description
A hearty and delicious slow cooker beef stew.
Ingredients
Scale
- 2 pounds beef stew meat
- 1 tablespoon olive oil or butter
- 1 packet onion soup mix
- 1 can (10 ounces) cream of mushroom soup
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- Heat olive oil or butter in a large skillet over medium-high heat. Sear beef stew meat in batches until browned on all sides. Avoid overcrowding the pan.
- In a bowl, whisk together beef broth, onion soup mix, cream of mushroom soup, Worcestershire sauce, garlic powder, and black pepper until smooth.
- Add browned beef to the slow cooker and pour the gravy mixture over it, ensuring all meat is coated.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until beef is fork-tender.
- About 30 minutes before serving, whisk together cornstarch and cold water to make a slurry. Stir it into the slow cooker.
- Cook uncovered for another 20–30 minutes until the gravy thickens.
- Serve hot over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley if desired.
Notes
- This dish is perfect for a cold day.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg