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!
Was beef stew a staple meal when you were growing up? I don’t remember having it much when I was little, but recipe feels like it’s filled my belly my whole life because it’s so rich with love.
A Martin Family Recipe
My husband’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 stocky husband and my growing boy, it should last us until lunch tomorrow. Ha!
Just kidding. This is a recipe that tastes amazing as leftovers. I hope you add it into your dinner rotation!
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!