This ultra-flavorful and easy crockpot beef stew will become a staple on your family’s dinner menu. Filled with tender chunks of beef, hearty veggies and just enough seasoning to make each bite a bounty of flavor this is hands down the best beef stew you’ll eat. (And did we mention it was easy?)
It all starts with a little chopping and cooking on the stove before everything is tossed in the crockpot and left to cook all day long… your house will smell divine when you’re ready to eat! And with so little hands on time you won’t believe just how delicious it is!
¼ Cup All Purpose Flour
2 ½ Pound Boneless Beef Chuck Roast, Trimmed and Cut Into 1 Inch Cubes
2 Tbsp Vegetable Oil
About 2 Cups Water
2 Large Beef Bouillon Cubes
10.5oz. Can Condensed Tomato Soup
1 Tbsp. Italian Seasoning
2 Bay Leaves
½ Tsp Black Pepper
2 Small Onions Sliced
2 Large Russet Potatoes, Peeled and Cut Into 1 1/2 Inch Pieces
2-3 Medium Carrots, Cut Into 1 Inch Pieces
2 Stalks Celery, Cut Into 1 Inch Pieces
8oz. Whole Mushrooms, Trimmed
¾ Cup Frozen Peas, Thawed (optional)
Pour flour into a 1 gallon resealable plastic bag. Add meat, in batches, and shake to evenly coat all pieces.
Add oil to a large skillet and heat. Once oil is hot add meat in batches and brown. When it’s all browned add to crockpot. Then add 1 1/2 cups water and bouillon cubes to the skillet and cook, stirring up the brown bits from the bottom of the skillet and dissolving the bouillon cubes. Remove from heat and add tomato soup, Italian seasonings, bay leaves and black pepper and stir to combine. Pour into the crock pot over beef. Add the onions, potatoes, carrots, celery and mushrooms.
Cover and cook on low for 8 hours or until the beef and veggies are tender. If needed, add more water. Add the thawed peas the last 20-30 minutes of cooking. Discard bay leaves and Serve
USE RED NEXT PAGE LINK BELOW
Quick tip: To save time buy a couple packs of pre-cut beef stew meat from the grocery store (enough to equal about 2.5 pounds). Then continue with recipe as written.