Crockpot Beef Stew Recipe

Name: Crockpot Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs shoulder roast, cut into bite sized cubes; 3/4 cup flour; 1/4 cup vegetable oil; 1 1/2 teaspoons dried parsley flakes; 1 teaspoon garlic powder; 1 1/2 teapoons ground black pepper; 2 teaspoons seasoning salt (If you have Penzy's Smoky 4/S seasoned salt by all means use it. ); 5 cups potatoes, peeled, washed, and cut into bite sized pieces (I used Yukon Gold ); 1 lb baby carrots; 1 cup onion, coarsely chopped; 1/2 cup water; 2 (10 3/4 ounce) cans Campbell's Golden Mushroom soup; 2 bay leaves

Servings: persons

2 1/2 lbs shoulder roast, cut into bite sized cubes
3/4 cup flour
1/4 cup vegetable oil
1 1/2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1 1/2 teapoons ground black pepper
2 teaspoons seasoning salt (If you have Penzy's Smoky 4/S seasoned salt by all means use it. )
5 cups potatoes, peeled, washed, and cut into bite sized pieces (I used Yukon Gold )
1 lb baby carrots
1 cup onion, coarsely chopped
1/2 cup water
2 (10 3/4 ounce) cans Campbell's Golden Mushroom soup
2 bay leaves

1
In a large bowl add flour and cubed beef, cover meat with flour until well coated and set aside.
2
In a large skillet heat oil until hot but not smoking, then add beef.
3
When meat starts to brown, sprinkle with seasonings and stir until meat is coated ( Remember, you just want to brown the meat not cook it until it's done ).
4
While the meat is browning, place vegetables in the bottom of the crockpot.
5
Place browned meat over vegetables, add water, soup and place bay leaves on top of soup.
6
Check after 6 hours and remove bay leaves, stir once or twice until veggies are well blended.( Add more water at this time if it seems too thick).

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 lbs shoulder roast, cut into bite sized cubes, 3/4 cup flour, 1/4 cup vegetable oil, 1 1/2 teaspoons dried parsley flakes, and more.

Yes, Crockpot Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crockpot Beef Stew

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