Hearty Crockpot Beef and Vegetable Stew
Experience a comforting meal with this hearty beef stew made from tender shoulder roast and a medley of fresh vegetables. Slow-cooked to perfection, this stew features a rich and savory blend of seasonings perfectly harmonized with creamy Golden Mushroom soup. Adjust the spices to suit your taste and add vibrant frozen peas towards the end for a splash of color. Ideal for those cozy dinners, serve it with a crisp salad and warm, crusty bread for a complete meal. Enjoy the delightful aroma that fills your home while anticipating this deliciously satisfying dish!
8
Servings
N/A
Calories
13
Ingredients
Ingredients
shoulder roast
2.5 lbs (cut into bite-sized cubes)
flour
3/4 cup
vegetable oil
1/4 cup
dried parsley flakes
1.5 teaspoons
garlic powder
1 teaspoon
ground black pepper
1.5 teaspoons
seasoning salt
2 teaspoons (e.g., Penzy's Smoky 4/S seasoned salt)
potatoes
5 cups (peeled, washed, and cut into bite-sized pieces)
baby carrots
1 lb
onion
1 cup (coarsely chopped)
water
1/2 cup
Campbell's Golden Mushroom soup
2 cans (10.75 ounces each)
bay leaves
2
Instructions
1
Toss the cubed beef in flour in a large bowl, ensuring each piece is completely coated.
2
In a large skillet, heat the vegetable oil over medium heat. Add the floured beef cubes and brown them lightly on all sides, adding garlic powder, parsley, black pepper, and seasoned salt once they start to brown. Note: Brown the beef without overcooking, as it will continue cooking in the crockpot.
3
As the beef browns, peel and chop the potatoes, chop the onions, and gather the baby carrots.
4
Layer the potatoes, carrots, and onion at the base of your crockpot.
5
Place the browned beef atop the vegetables, ensuring an even spread.
6
Pour in the water and Golden Mushroom soup, then nestle the bay leaves atop the mixture.
7
Cover and cook on low heat for 6 to 8 hours, allowing flavors to meld and beef to tenderize. Check the crockpot at the 6-hour mark. Remove the bay leaves and stir to ensure everything is well-blended. Add extra water or beef broth if the stew is too thick.
8
For a colorful touch, add frozen peas during the last 30 minutes of cooking.
9
Serve hot, paired with a fresh salad and crusty bread for a complete, warm meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Crockpot Beef and Vegetable Stew?
It is a comforting slow-cooked meal made with tender shoulder roast, a variety of fresh vegetables, and a rich Golden Mushroom soup base.
What cut of beef is recommended for this recipe?
The recipe calls for 2.5 lbs of shoulder roast cut into bite-sized cubes.
Why is the beef tossed in flour?
Coating the beef in flour helps to brown the meat and acts as a thickening agent for the stew gravy as it cooks.
What seasonings are used for the beef?
The beef is seasoned with garlic powder, dried parsley flakes, ground black pepper, and seasoning salt.
Do I need to brown the beef before putting it in the crockpot?
Yes, you should brown the floured beef cubes in a skillet with vegetable oil over medium heat before adding them to the slow cooker.
Should the beef be fully cooked in the skillet?
No, you should only brown the beef lightly on all sides. It will finish cooking thoroughly in the crockpot.
How should the potatoes be prepared?
Use 5 cups of potatoes that have been peeled, washed, and cut into bite-sized pieces.
What kind of carrots are used in this stew?
The recipe uses 1 lb of baby carrots.
How should the onion be chopped?
The recipe requires 1 cup of onion, coarsely chopped.
What is the recommended layering order in the crockpot?
Layer the potatoes, carrots, and onion at the base, then place the browned beef on top of the vegetables.
How much water is added to the stew?
The recipe uses 1/2 cup of water, though extra water or broth can be added later if the stew is too thick.
What soup provides the savory base for this stew?
Two 10.75-ounce cans of Campbell's Golden Mushroom soup are used.
How many bay leaves are needed?
Two bay leaves are nestled atop the mixture before cooking.
What is the cooking time for this beef stew?
Cover and cook on low heat for 6 to 8 hours.
When should I remove the bay leaves?
Remove the bay leaves at the 6-hour mark when you stir the stew.
Can I add extra vegetables for color?
Yes, adding frozen peas during the last 30 minutes of cooking adds a vibrant splash of color.
How many servings does this recipe yield?
This recipe makes approximately 8 servings.
What should I do if the stew is too thick?
If the stew is too thick after 6 hours, you can stir in extra water or beef broth to reach your desired consistency.
What are the best side dishes for this meal?
It is ideal to serve this stew with a crisp fresh salad and warm, crusty bread.
What specific brand of seasoning salt is mentioned?
The recipe suggests using Penzy's Smoky 4/S seasoned salt.
How much vegetable oil is needed for browning?
You will need 1/4 cup of vegetable oil.
Is this considered a one-pot meal?
Yes, since the main cooking happens in the crockpot, it is classified as a one-pot meal.
What is the prep size for the beef?
The beef should be cut into bite-sized cubes.
Can I adjust the spices?
Yes, you can adjust the seasonings to suit your personal taste preferences.
How much flour is required for the coating?
The recipe calls for 3/4 cup of flour.
What type of parsley is used?
The recipe uses 1.5 teaspoons of dried parsley flakes.
How much garlic powder is used?
The recipe requires 1 teaspoon of garlic powder.
When do I stir the crockpot?
Check and stir the crockpot at the 6-hour mark after removing the bay leaves.
Is this a slow cooker recipe?
Yes, it is designed specifically for a crockpot or slow cooker.
What makes this stew 'hearty'?
The combination of 2.5 lbs of beef, 5 cups of potatoes, and a pound of carrots creates a very filling and substantial meal.