Slow Cooker Beef Stew

Recipe by
Amy Gamble

The perfect cozy beef stew for a rainy, lazy day.

  • ¼ cup all-purpose flour
  • 2 ½ pounds boneless beef chuck roast, trimmed and cut into 1 inch cubed
  • 2 T vegetable oil
  • 1 ½ to 2 ½ cups water
  • 4 beef bouillon cubes
  • 1 can (10 ¾ oz) condensed tomato soup
  • 3 tsp. Italian seasoning
  • 2 bay leaves
  • ½ tsp black pepper
  • 2 med. onions, chopped
  • 2 lg russet potatoes, peeled and cut into ½ to 1 in. pieces
  • 3 med. carrots, cut into ½ to 1 in. pieces
  • 2 stalks celery, chopped
  • 8 oz. whole mushrooms, trimmed
  • ¾ cup frozen peas, thawed (or fresh peas)
Featured Iowa Ingredients
  1. Pour flour into a 1 gallon plastic food storage bag.  
  2. Add meat, in batches, and shake to evenly coat all pieces.  
  3. Add to oil to a large skillet and heat.  
  4. When oil is hot, brown meat in batches without crowding it. 
  5. Transfer meat, when it is browned, directly to crock pot.  
  6. Add 1 ½ cups water and bouillon cubes to the skillet and cook, stirring up the brown bits from the bottom of the skillet and dissolving the bouillon cubes.  
  7. Remove from heat and add tomato soup, Italian seasonings, bay leaves, and black pepper.  Stir to combine.  
  8. Pour into the crock pot over beef.  
  9. Add the onions, potatoes, carrots, celery, and mushrooms.
  10. Cover and cook on low for 8 hours or until the beef and veggies are tender.  
  11. If needed, add more water.  
  12. Add the thawed peas the last 20 to 30 minutes of cooking.  
  13. Discard bay leaves and serve.

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