Utah has a cold front coming in this weekend. We are expecting to get a few inches of snow in the Valleys and 1′-2′ feet of snow in the mountains. Which means it is freezing cold and wet outside. Which means we lounge around the house in our pajamas, we don’t get ready and we definitely don’t leave the house. So I plan on starting this Slow Cooker Beef Stew in the crock-pot while me and the kiddo stare out the window and watch the snow fall. I might even sneak a few rounds of the Olympic’s during nap time. That is the great thing about this Slow Cooker Beef Stew, you can start dinner in the morning and you don’t have to worry about it again until later that evening.
How many of you love your Slow Cooker? I absolutely love my slow cooker, and this Slow Cooker Beef Stew is my all time favorite stew! I love how the meat just falls apart and the potatoes and carrots are the perfect tenderness. Add a few bread sticks to dip into the sauce and we are set.
My sweet little 18 month insisted on helping mommy with her photo shots. He even had to sneak in a few times and grab some carrots. A great thing about this Beef Stew is the variety of color. Which let’s me know that my family is getting a big variety of nutrients and vitamins that each vegetable brings. I mean if my 18 month will eat this Beef Stew then your family has got to love it as well.
- 2 pounds stew meat, roast or rib-eye steak,
- ¼ cup flour
- 2 Tbsp Olive Oil
- 1 can Tomato soup, 10¾ oz
- 1 can tomato Juice, 46 oz
- 2 beef bouillon cubes
- 1 cup water or red wine
- 3 tsp italian Seasoning
- 1 bay leaf
- ½ tsp pepper
- ½ cup onion, diced
- 5-6 potatoes, diced
- 2-3 celery stalks, diced
- 4-5 carrots, diced
- 1 cup frozen corn
- In a Ziploc bag add stew meat and flour and shake until coated. In a saucepan add oil, once it is heated add meat. Cook until meat is about 75% done. In your slow cooker add tomato soup, tomato juice, water, beef bouillon and spices. Add stew meat and cook on low for 3 hours. Stirring occasionally. After your three hours add your chopped onion, celery, carrots and potatoes. Cook on high for 3 more hours. 30 minute before serving add corn and let simmer until ready to eat.
- You can cook as long as you want. The longer the meat cooks the more tender. Potatoes take at least 3 hours on high depending on your thickness.
- Also I didn't use stew meat. I had a few Ribeye steaks in the freezer that I cut into bite size. I personally think the meat is more tender this way.
Looking for some more delicious soup?