Slow Cooker Beef Stew

I’ve included some videos I found relevant and helpful. 😍

Slow cooker beef stew is the perfect comfort food for cold days. This easy recipe lets you toss everything in the crockpot and come home to a hearty, flavorful meal. You’ll love how tender the beef gets after cooking low and slow for 8 hours.

The rich broth is packed with chunky vegetables like potatoes, carrots, and mushrooms. A mix of seasonings adds depth, while tomato soup gives it a silky texture. This stew is sure to warm you up from the inside out.

Exact Ingredients List

Here’s what you’ll need to make this tasty slow cooker beef stew:

• 1/4 cup all-purpose flour
• 2 1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 1/2 to 2 1/2 cups water
• 2 large beef bouillon cubes
• 1 can (10.75 ounces) condensed tomato soup
• 3 teaspoons Italian seasoning
• 2 bay leaves
• 1/2 teaspoon black pepper
• 2 medium onions, sliced
• 2 large Russet potatoes, peeled and cut into 1 1/2 inch pieces
• 3 medium carrots, cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 8 ounces whole mushrooms, trimmed
• 3/4 cup frozen peas, thawed

This recipe makes 6 servings. You’ll love how these simple ingredients come together to create a rich, hearty stew.

Remember to trim the beef and cut it into even cubes. This helps it cook evenly and become tender.

Don’t forget to peel and chop your veggies before you start cooking. It’ll make the process much smoother.

Instructions

Put 1/4 cup flour in a big Ziplock bag. Add the beef cubes and shake to coat them.

Heat 2 tablespoons oil in a skillet. Brown the meat in batches. Put the browned meat in your slow cooker.

Pour 1 1/2 cups water into the skillet. Add 2 bouillon cubes and stir to dissolve. Take the skillet off the heat. Mix in 1 can tomato soup, 3 teaspoons Italian seasoning, 2 bay leaves, and 1/2 teaspoon pepper. Pour this mix over the beef in your slow cooker.

Add the sliced onions, potato chunks, carrot pieces, celery, and whole mushrooms to the slow cooker.

Cover and cook on low for 8 hours. Check if you need more water. Add 3/4 cup thawed peas 30 minutes before serving.

Take out the bay leaves before you dish up your stew. Enjoy your hearty meal!

Possible Substitutes List

You can swap out some ingredients in this beef stew recipe. Here are some easy swaps:

• Beef: Try lamb or pork instead
• Potatoes: Sweet potatoes or turnips work well
• Carrots: Parsnips make a good substitute
• Peas: Green beans or corn are nice options
• Mushrooms: Leave them out if you don’t like them

For the liquids, you have choices too:

• Water: Use beef broth for more flavor
• Tomato soup: Tomato sauce or diced tomatoes work
• Bouillon cubes: Use beef broth instead

You can also play with the seasonings:

• Italian seasoning: Try herbs de Provence or your own mix
• Bay leaves: Skip them if you don’t have any

Remember, slow cooker recipes are forgiving. Feel free to use what you have on hand or what your family likes best. The stew will still be yummy!

How To Make It Diabetes-Friendly

To make this beef stew more suitable for people with diabetes, you can make a few simple changes. First, replace the all-purpose flour with almond flour or coconut flour. This swap lowers the carb count.

Next, cut back on the potatoes. Use just one large Russet potato instead of two. Add more low-carb veggies like cauliflower or zucchini to make up for it.

Skip the condensed tomato soup. Use canned diced tomatoes instead. They have less sugar and fewer carbs. You can also add some tomato paste for extra flavor.

Try these swaps for the other ingredients:

• Use olive oil instead of vegetable oil
• Pick low-sodium beef broth instead of bouillon cubes
• Add more herbs like rosemary or thyme for flavor

When serving, fill your bowl with more meat and veggies than potatoes. This helps control your carb intake. You can also serve the stew over mashed cauliflower instead of rice or noodles.

Remember to check with your doctor or dietitian about how this meal fits into your diabetes meal plan. They can give you personalized advice on portion sizes and carb counts.

Tips, Tricks & Storing

For the best flavor, brown the beef cubes before adding them to the slow cooker. This extra step adds depth to your stew.

Cut veggies into large, even pieces so they cook at the same rate. Aim for 1-1.5 inch chunks for potatoes and carrots.

Don’t overfill your slow cooker. Fill it no more than 2/3 full to ensure even cooking.

Add soft veggies like peas near the end of cooking to keep them from getting mushy.

To thicken the stew, mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir this into the stew 30 minutes before serving.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.

You can freeze this stew for up to 3 months. Let it cool completely before freezing in portion-sized containers.

To make prep easier, cut your veggies the night before. Store them in the fridge in airtight containers until you’re ready to cook.

For a richer flavor, try using beef broth instead of water and bouillon cubes.