Crock Pot Beef Stew
Crock Pot Beef Stew features meaty beef pieces and veggies that have been slowly simmered in sauce. You’ll have a terrific lunch if you serve it with buttered rolls!
I couldn’t be more pleased that September has here! The start of the season for soups and stews is just around the corner as fall approaches. Yay! The extreme heat is leaving, but I’m not at all sorry about it. Although I enjoyed the summer, I am eager for the holidays.
On a chilly day, there is nothing better than enjoying a warm bowl of Crock Pot Beef Stew. Hearty beef pieces and veggies are slow-cooked all day in the most delectable sauce in this Crock Pot Beef Stew.
The ideal Sunday supper to prepare for your loved ones is this one. Making this for years, I enjoy serving it with our go-to buns. It is quite tasty! This dish is a favorite among all members of my family, including the young ones.
Crock Pot Beef Stew Ingredients
- two packs (1 ounce, each) mix for dry onion soup
- Paprika, half a teaspoon
- two pounds of cubed, bite-sized lean beef stew meat
- 5 medium potatoes, chopped after peeling
- Baby carrots, 2 to 3 cups
- 1 minced tiny yellow onion
- 2 cans (10 ounces, each) (10 ounces, each) soup with celery in it.
- If you don’t like ketchup, you can use tomato sauce in place of the 1 cup of ketchup.
- Combine the paprika and dry onion soup mix in a large plastic bag. Shake the bag after adding the meat to evenly distribute the seasonings.
- Spread the coated meat evenly into a greased 7-quart slow cooker. (This step may need to be completed in two batches to accommodate all of the meat.)
- Top meat equally with diced potatoes, carrots and onion.
- In a small bowl, combine the ketchup and cream of celery soup. Over the meat and vegetables, spread the mixture.
- Lid the slow cooker. Cook for eight hours on low heat, or until the meat is done and the vegetables are tender. Serve after mixing everything together.