Crock-Pot Beef Stew

This crock-pot beef stew would probably fall under the “semi-homemade” category, as it uses bottled gravy, dry onion soup mix (as well as the juice coming from various ingredients) as the basis of its sauce.

Beef Stew over Rice

The base recipe is one published by the Texas Beef Council, often doubled since I have a large crock pot.

Crockpot Beef Stew

Ingredients:
* 2 lbs. lean chuck roast cut into 1-1/2 inch cubes
* 1/2 tsp. pepper
* 1 pkg. dry onion soup mix
* 2 jars mushroom gravy (about 3 cups)
* 6 small potatoes cut into 1/2-inch cubes
* 6 carrots, peeled and sliced into 1-inch cubes
* 1 carton mushrooms, quartered

Instructions:
Put the beef cubes in the bottom of crockpot. Sprinkle with pepper and the onion soup mix. Add gravy. Layer the vegetables, potatoes first, then carrots, and finish with mushrooms on top. Cover with lid and cook on low for 7-9 hours.

There are some modifications I employ: In every double-batch, I’ll cut about 8-9 redskin potatoes. I’ll also slice 5-6 talks of celery and place the pieces in the stew. I often omit the pepper, and use beefy onion soup mix rather than regular. Lastly, I use around 2 lbs. of baby carrots.

Here’s the crock full of ingredients, ready to start the cooking process.

Topped by Mushrooms

Finished stew in the crock:

Stew in the Crockpot

Closeups of the finished stew:

In the crock:

Stew in the Crockpot (Close Up)

In the bowl:

Beef Stew (Closeup)

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About A. Random Hapa

Thirty-something. INFP. Librarian. Brain Tumor Survivor. Hobbyist Singer. Amateur Photographer. Foodie. Craft Beer Fan. Unrepentant geek.

Posted on June 4, 2008, in Uncategorized and tagged , , . Bookmark the permalink. Leave a comment.

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