There’s nothing better than an easy slow cooker beef stew recipe. For busy families, this is a fast way to get dinner on the table, or to have dinner ready for those that may have late sports/play/choir practice. Plus, this recipe doesn’t involve browning the meat before making the stew. Again, an easy recipe!
My dear hubby’s grandmother reminded me about this simple recipe when we visited her for Christmas. She makes it twice a month for her and her daughter, and it cooks away while they are teaching at school during the day. It lasts them about a week, but with my giant man of a hubby and my growing sonny boy, it should last us until lunch tomorrow. Ha!
Easy Slow Cooker Beef Stew
2 Pounds chuck roast, cut into 1 inch cubes
1 medium onion, sliced
4 small potatoes, cubed
2 carrots, sliced into 1/2 inch pieces
1 can cream of mushroom soup (use reduced fat to keep it somewhat healthy)
1 package beefy onion soup mix (optional)
1/4 teaspoon thyme
1/4 teaspoon pepper
1/2 teaspoon salt (optional)
Combine all ingredients in the slow cooker.
Set slow cooker on low to cook for 8 to 10 hours, or high to cook for 6 to 7 hours.
Heat up a side of green veggies (we had green beans), and enjoy!