Slow Cooker Beef Stew
Are you sick of turkey yet? Ready to put the poultry aside for a few days? You and me both. If you’re looking for something to keep you warm, but has no hint of feathers, try out this absolutely easy, yet delicious, beef stew. This is a recipe my mom just threw together one evening, and I have taken it and run with it.
2 lb chuck roast, cut in chunks
½ c. all purpose flour
½ tsp garlic powder
Salt and pepper to taste
1 Tbs vegetable oil
2 lb red potatoes, cut in chunks
1 lb baby carrots, cut in half
1 envelope dry onion soup mix
2 8 oz cans tomato sauce
½ c frozen peas (optional)
Onion salt to taste
Fresh chopped parsley
Combine flour, garlic powder, and salt and pepper in a large bowl or plastic container with a lid. Toss chuck roast pieces in flour.
Heat vegetable oil in large skillet over medium heat. Pan sear the chuck roast pieces. You aren’t trying to cook them through, just brown them gently on each side. Set aside while you gather the rest of your ingredients.
In a large crockpot, layer the following ingredients as follows:
1 can tomato sauce
½ the carrots
½ the potatoes
½ the meat
½ the onion soup mix
Repeat layers, beginning with the last can of tomato sauce and ending with the soup mix.
Add 2 – 3 tomato cans worth of water. Cover and cook on high for the first 2 hours, then reduce heat to low for another 4 hours. When you’re ready to eat, check the stew and add more water if it seems too dry. Add onion salt to taste. Stir in frozen peas (if desired) and parsley and allow to cook for the last 10 minutes before serving.
This will come out with beef that melts in your mouth and a sauce like gravy…pretty much heaven on a cool winter day!