Start this hearty stew the night before. The longer it cooks, the better it is! Tender stew meat with lots of mixed veggies! You'll have a great dinner all ready when you come home from work. Serve with Italian bread.

Mary

Recipe Summary

prep:
10 mins
cook:
1 day
total:
1 day
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the carrots, potatoes, mushrooms, onion and celery in the slow cooker. Place the stew meat over the vegetables.

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  • In a medium bowl, combine the soup mix with the can of soup. Add the water and mix together well. Pour this in the slow cooker over the meat and vegetables.

  • Add water as needed so that the liquid comes just to the bottom of the meat.

  • Cook on low setting overnight, adding more water as necessary in the morning. Allow to cook all day.

Nutrition Facts

581 calories; protein 47.1g; carbohydrates 23.8g; fat 32.1g; cholesterol 149.4mg; sodium 681.6mg. Full Nutrition
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Reviews (161)

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Most helpful positive review

Rating: 5 stars
07/26/2004
I wasn't able to start this the night before, so I cooked it for 6 hours on high and it came out perfect! I used beef broth instead of the water, added a few more carrots and potatoes than the recipe called for, and I only added 1/2 an onion (and a small one at that), as I thought it might be a little too "oniony" with a whole onion AND the onion soup mix too. I also added some chopped parsley and a little bit of black pepper. The gravy was kind of thin, so an hour before it was done I added 2 tablespoons of cornstarch mixed with a little bit of the gravy, stirred it back into the pot and let it cook (on high) the last hour with the lid off. This thickened it up just beautifully! I served it with crusty rolls for sopping up all the gravy. I thought this was really good! When my husband took his first bite of the stew all he said was "Mmmmmmmmmm!", so I guess it was a winner with him too! :) Read More
(306)

Most helpful critical review

Rating: 3 stars
05/16/2003
There is no need to begin cooking this recipe the night before. I have started this recipe in the morning & it has turned out just as good. Just make certain you have it in the crock pot early enough so it will cook for a minimum of 9 hrs. Pat McKay Read More
(114)
220 Ratings
  • 5 star values: 119
  • 4 star values: 71
  • 3 star values: 23
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
07/25/2004
I wasn't able to start this the night before, so I cooked it for 6 hours on high and it came out perfect! I used beef broth instead of the water, added a few more carrots and potatoes than the recipe called for, and I only added 1/2 an onion (and a small one at that), as I thought it might be a little too "oniony" with a whole onion AND the onion soup mix too. I also added some chopped parsley and a little bit of black pepper. The gravy was kind of thin, so an hour before it was done I added 2 tablespoons of cornstarch mixed with a little bit of the gravy, stirred it back into the pot and let it cook (on high) the last hour with the lid off. This thickened it up just beautifully! I served it with crusty rolls for sopping up all the gravy. I thought this was really good! When my husband took his first bite of the stew all he said was "Mmmmmmmmmm!", so I guess it was a winner with him too! :) Read More
(306)
Rating: 5 stars
01/19/2004
This is one of the best stews my family and I have ever eaten! I made a few changes to this recipe - I used 2 1/4 lbs. of stew meat, and 5 carrots, 4 red potatoes (med. size, w/ skin on), and 4 stalks of celery. I also made a roux of 5 tbsp. flour/5tbsp. butter to thicken the stew, and added a variety of spices for flavoring. Read More
(140)
Rating: 3 stars
05/16/2003
There is no need to begin cooking this recipe the night before. I have started this recipe in the morning & it has turned out just as good. Just make certain you have it in the crock pot early enough so it will cook for a minimum of 9 hrs. Pat McKay Read More
(114)
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Rating: 5 stars
12/08/2003
Definately let this cook over night. I used sirlion tips instead of stew meat. I left out the mushrooms and celery since my famliy does not like them. I also thinkened it up by taking about a 1/2 cup of the stock out an hour before eating. I let it cool added two tablespoons cornstarch to that and mixed well and then added back to the stew. It was delicous! Read More
(54)
Rating: 5 stars
01/08/2007
Great stew!! I began cooking in the morning and cooked 5 hours on high and 4 hours on low. It was ready and delicious! No need to start the night before. The only change I made was using beef broth instead of water for extra flavor! Highly recommend. There is barely any left over! Read More
(38)
Rating: 4 stars
11/25/2006
Very good. I'm not much of a meat eater but my husband is so I cut the meat down to 1.5lbs and increased the vegetables to compensate. Like a lot of other reviewers I added fresh garlic and black pepper used beef stock (low sodium) in place of water and added some cornstarch in the last 30 minutes of cooking. I cooked it on high for 4 hours and then low for another 6 hours. The veggies were cooked perfectly and my husband said that the beef was juicy and tender. I'd definitely use this recipe again! Read More
(34)
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Rating: 5 stars
05/03/2007
Loved it! Floured and browned the meat prior to cooking. Added parsnip and turnip for additional flavor. The second time I made it I added about a cup of red wine -- more flavor. Absolutely delish and the company loved it. Read More
(30)
Rating: 5 stars
09/13/2006
So good and so easy. I used vegetable broth in place of the water added extra carrots a couple of cloves of crushed garlic and a splash of red wine. I thickened the gravy with flour. I cooked this all day about 5 hours on high and the last 5 hours on low. Read More
(24)
Rating: 5 stars
05/19/2004
I want to thank everyone who tried this recipe of mine.. I've gotten some great indeas from some of your suggestions.. like using beef broth and bay leaves.. I think this is a good basic recipe that you can alter to your own tastes. You can probably start this in the morning but starting it the night before made life easier for me in the morning trying to get off to work... especially on a cold winter day... this is our all time favorite comfort meal. Thank you everyone! Read More
(18)
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