Awesome Beef Stew Recipe

It’s time for homemade soup recipes and homemade stew recipes! Today, I’m sharing my crock pot beef stew/slow cooker beef stew recipe with you. We’ve been having nights with temperatures in the low forties, which is kind of unusual for early October in South Georgia. Even so, the cool temps are a welcome reprieve from the stifling heat of summer. These chilly nights have had me craving homemade beef stew, so I have my favorite beef stew recipe cooking right now, even as I type.

This is a great beef stew recipe that’s very hearty. Not only does it taste great, but it’s also a one-dish meal. It includes meat, a yellow veggie, a starch, and even a green leafy vegetable. You might want to serve it over rice, sliced bread, or biscuits so you can take advantage of the yummy gravy, but I usually eat my beef stew all by itself. Thanks to the cream of mushroom soup, the stew makes its own gravy as it cooks.

I usually assemble all my ingredients for my beef stew in a crock pot the night before and place them in the refrigerator. While I'm waiting for the coffee to make the next morning, I get the beef stew going. I get to smell the tantalizing aromas all day as the stew cooks, and by dinnertime, I can’t wait to dive into it!

Holle’s Beef Stew Recipe

What you’ll need:

2 pounds lean all meat stew

Two tablespoons Worcestershire sauce

Lawry’s garlic salt

Black pepper

2 large carrots

4 small potatoes

Butter-flavored cooking spray

1 large onion

1 can cream of mushroom soup

1 soup can water

Frozen Brussels sprouts

Directions for how to make beef stew: Place beef in crock pot and cover with Worcestershire sauce, garlic salt, and pepper. I use my hand to stir the meat around, making sure all the cubes of meat have a kiss of the seasoning.

Cut the carrots into two-inch sections, and then split each piece in half, lengthwise. Place carrots on top of meat.

Slice potatoes and place on top of carrots. Spray potato slices with cooking spray and sprinkle with garlic salt and pepper.

Slice onion and cut rings in half and separate. Place on top of carrots.

Whisk together cream of mushroom soup and a soup can of water. When mixture is smooth, pour over ingredients in crock pot.

Thaw Brussels sprouts in hot water for five minutes. Drain and place on top layer, over the soup mixture.

Place lid on crock pot and cook on high for one hour. Reduce heat to low and continue to cook for about eight hours. About an hour before you’re ready to eat the beef stew, give it a good stir.