Side Pannel
Slow Cooker Beef and Potato Stew
Slow Cooker Beef and Potato Stew
- Recipe Submitted by Cassata on 09/22/2014
Category: Main Dish, Healthy Recipes, Potatoes, Beef
Ingredients List
- 1 1/2 cup reduced sodium chicken broth
- 1- 10.5 oz can condensed French Onion soup
- 1 cup water
- 3 Tbsp tomato paste
- 1 Tbsp reduced sodium soy sauce
- 3 pounds boneless beef chuck, cut into 1 1/2-inch cubes, excess fat trimmed
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 pounds baby Yukon Gold potatoes, scrubbed and cut in half or quarters
- 1 medium onion, large dice cut
- 3 medium carrots, peeled, cut into large chunks
- 2 cups frozen peas
- additional salt and pepper, to taste
- 1/4 cup potato flakes (instant mashed potato), as need to thicken stew
- crusty bread, toasted for serving
Directions
1.Add chicken broth, onion soup, water, tomato paste, and soy sauce into bowl of slow cooker. Whisk to break up and distribute tomato paste.
2. In a large bowl, season beef with salt and pepper. Mix to combine.
3. Add seasoned beef, potatoes, onion, and carrots to slow cooker. Cover with lid and cook on high for 6-7 hours until the beef is tender.
4. Before serving, add frozen peas and allow to cook for 5-8 minutes. Stir in 1/4 cup potato flakes to thicken soup. Add additional potato flakes 1 tablespoon at a time to achieve desired thickness. Season with additional salt and pepper to taste. Serve with toasted crusty bread.
.............................Note..........................
As with most braised dishes, this stew tastes much better the following day once the beef has absorbed all the flavors. Simply reheat gently and serve as usual. DO NOT BOIL when reheating because it will dry out the meat.
2. In a large bowl, season beef with salt and pepper. Mix to combine.
3. Add seasoned beef, potatoes, onion, and carrots to slow cooker. Cover with lid and cook on high for 6-7 hours until the beef is tender.
4. Before serving, add frozen peas and allow to cook for 5-8 minutes. Stir in 1/4 cup potato flakes to thicken soup. Add additional potato flakes 1 tablespoon at a time to achieve desired thickness. Season with additional salt and pepper to taste. Serve with toasted crusty bread.
.............................Note..........................
As with most braised dishes, this stew tastes much better the following day once the beef has absorbed all the flavors. Simply reheat gently and serve as usual. DO NOT BOIL when reheating because it will dry out the meat.
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