Ingredients
Method
- Place the beef, potatoes, carrots, and onion into the slow cooker.
- In a large bowl, combine condensed soup, tomato sauce, onion soup mix, parsley, and pepper until well blended. Pour this mixture over the beef.
- Cook on the Low setting for 6 to 8 hours until the meat and vegetables are tender. Stir just before serving.
Nutrition
Notes
Ingredient Swap: I often use cream of celery or golden mushroom soup when I don't have cream of mushroom on hand, and it works just as well for that savory base.
Storage Tip: This stew keeps beautifully in the fridge for up to four days, and I think the flavors meld even more overnight.
Reheat it gently on the stove.
Make-
Ahead Secret: I chop all my vegetables the night before and store them in a container in the fridge.
In the morning, I just dump everything in the cooker, which makes it feel effortless.
Common Mistake: Resist the urge to stir during cooking.
I learned early on that lifting the lid lets out too much heat and steam, which really slows down the cooking process.
Serving Suggestion: I love to serve this over a slice of crusty, buttered bread or a scoop of fluffy mashed potatoes to soak up all that delicious gravy.
Equipment Note: If you don't have a slow cooker, you can make this in a heavy Dutch oven.
I'd cook it covered in a 300 degree Fahrenheit oven for about 3 to 4 hours, checking for tenderness.
Personal Touch: For a deeper flavor, I sometimes brown the stew meat in a skillet before adding it to the slow cooker.
It adds just a few extra minutes but makes a world of difference.