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A comforting, hearty beef stew slow cooked with tender beef chuck roast, Yukon Gold potatoes, carrots, golden mushroom soup, and onion soup mix, resulting in a rich and flavorful meal perfect for busy weeknights or family dinners.

Ingredients

Scale
  • 3 pounds beef chuck roast or stew meat, cubed
  • 8 Yukon Gold potatoes, cubed
  • 6 medium carrots, peeled and sliced
  • 2 (10.5-ounce) cans golden mushroom soup
  • 2–3 cups water or beef broth
  • 1 (2-ounce) package onion soup mix
  • Garlic salt and pepper to taste (optional)
  • Chopped parsley (optional)

Instructions

  1. Cut beef chuck roast into ~1-inch bite-size cubes.
  2. Peel and slice carrots; cube Yukon Gold potatoes to similar size as the beef.
  3. Optional: Sear beef cubes in a hot skillet until browned; pour a splash of broth or water into the skillet to deglaze and add browned bits to the slow cooker.
  4. Place the beef, potatoes, and carrots into the slow cooker.
  5. Add golden mushroom soup, onion soup mix, and water or beef broth to the slow cooker.
  6. Season with garlic salt and pepper to taste (optional) and gently stir to combine.
  7. If you prefer firmer potatoes, cut them larger or add them partway through cooking instead of at the start.
  8. Cover and cook on low for about 6 hours until beef is tender and vegetables are soft but not mushy.
  9. If adding delicate frozen vegetables (peas, corn, or green beans), stir them in during the last 30–60 minutes of cooking.
  10. Optional: About 15–30 minutes before serving, whisk 1–2 tablespoons cornstarch with cold water and stir slurry into stew to thicken.
  11. Taste and adjust seasonings as needed, then stir in chopped parsley (optional) before serving.

Notes

Searing beef cubes before slow cooking adds extra flavor and texture., Serve stew with bread such as rolls, cornbread, or bread bowls for a complete meal., Leftovers keep well refrigerated for 3-5 days and freeze up to 6 months; reheat gently to preserve texture., To maintain potato texture upon freezing, consider freezing stew without potatoes and add fresh or reheated potatoes when serving., Use low-sodium broth and soup mixes to control saltiness., Add frozen peas, corn, or green beans during last 30-60 minutes for added color and nutrition., Flavor boosts can include Worcestershire sauce or red wine., Thicken gravy as desired with cornstarch or flour slurry before serving.

Nutrition

Find it online: https://margorecipes.com/slow-cooker-beef-stew/