A Savory Stew That's Sure to Please the Family
Nothing hits the spot quite like a hearty helping of beef stew, especially when the temperatures drop. Slow cooking enhances the savory flavors of this tempting dish, which meld together to form something wonderful. And the beef and vegetables become so tender that they melt in your mouth. Making the stew in your Crock-Pot takes out all of the hard work, allowing you to add your ingredients, set it in the morning and have dinner ready when you get home. Plus, you won't have to use your stove for more than browning the beef.
This recipe is the best because it includes vegetables and potatoes along with the beef in a creamy gravy, making it an all-inclusive dish that's ready-to-serve for dinner. No sides are required, so all you have to do is ladle this delicious stew out of the Crock-Pot when it's ready, because it's both easy and tasty.
Total Time: 6 to 8 hours | Prep Time: 20 minutes | Serves: 6 to 8
- 2 tablespoons flour
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 2 1/2 pounds stew beef, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 5 carrots, chopped
- 3 celery stalks, chopped
- 4 large potatoes, cut into chunks
- 3 cups low-sodium beef stock
- 1 (10.5-ounce) can cream of mushroom soup
- 1/4 teaspoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1 bay leaf
- In a large bowl, add the flour, pepper, garlic powder and kosher salt. Stir the dry ingredients with a wire whisk until they're combined.
- Cut up the beef and mix it into the flour mixture until the pieces are completely coated.
- In a large skillet over medium-high heat, add the olive oil, onions and garlic. After heating the onions until translucent, add the beef and brown it for 2 to 3 minutes on each side.
- Chop the carrots, celery and potatoes. Place them into a 6-quart Crock-Pot.
- Add the beef, onions and garlic mixture over the vegetables without stirring. Deglaze the skillet of all the tasty bits with 1/2 cup of the low-sodium beef stock by cooking it for a minute or two over medium-low heat. Pour the stock into the Crock-Pot.
- In a large bowl, mix the Tabasco sauce, Worcestershire sauce and condensed cream of mushroom soup into the remaining low-sodium beef stock. Pour the liquid into the Crock-Pot. Sprinkle the parsley and thyme on top before adding the bay leaf.
- Set the Crock-Pot to low and cook for 6 to 8 hours, or set it to high and cook 3 to 4 hours.
- Stir well and remove the bay leaf before serving.
- For easier cleanup, use a resealable plastic bag to coat the beef in the flour mixture. Simply add the dry ingredients, seal the bag, and shake to mix. Open the bag, and then add the beef and seal and shake again. You can also line the Crock-Pot with a slow-cooker bag so you won't have to wash it.
- Substitute an extra cup of beef stock mixed with a teaspoon of cornstarch for the condensed soup, if desired. You can also substitute an equal amount of cream of celery condensed soup instead.
Based in Las Vegas, Susan Paretts has been writing since 1998. She writes about many subjects including pets, finances, crafts, food, home improvement, shopping and going green. Her articles, short stories and reviews have appeared on City National Bank's website and on The Noseprint. Paretts holds a Master of Professional Writing from the University of Southern California.