Introduction

This Crock Pot Beef Stew is a comforting and hearty meal perfect for busy days. Packed with tender beef, potatoes, and carrots, it’s simple to prepare and fills your home with delicious aromas as it cooks slowly. Great for a set-it-and-forget-it dinner that everyone will enjoy.

Ingredients

2 packages (1 ounce each) dry onion soup mix
1/2 teaspoon paprika
2 pounds beef stew meat or boneless beef roast, cut into 1-inch pieces
5 medium potatoes, peeled and diced
2 to 3 cups baby carrots
1 small yellow onion, chopped
2 cans (10 ounces each) cream of celery soup
1 cup ketchup (substitute tomato sauce if preferred)

Instructions

Step 1: In a large plastic bag, combine the dry onion soup mix and paprika. Add the beef pieces and shake the bag to evenly coat the meat with the seasonings. You may need to do this in two batches if all the meat doesn’t fit at once.
Step 2: Spread the seasoned meat evenly into a greased 7-quart crock pot. Top the meat with the diced potatoes, baby carrots, and chopped onion in an even layer.
Step 3: In a small bowl, mix together the cream of celery soup and ketchup until smooth. Pour this mixture over the meat and vegetables in the crock pot.
Step 4: Cover the crock pot with its lid and cook on low heat for 7 to 8 hours, or until the beef is tender and cooked through and the vegetables are soft.
Step 5: Gently stir to combine all the ingredients before serving. Enjoy your warm and hearty beef stew!

Tips & Variations

For a thicker stew, stir in 1-2 tablespoons of cornstarch mixed with cold water during the last 30 minutes of cooking.
Swap baby carrots for sliced regular carrots if needed; adjust quantity to your liking.
Add a few cloves of minced garlic with the onion for extra flavor.
Use tomato sauce instead of ketchup for a less sweet, more traditional flavor.
Feel free to include other root vegetables like parsnips or turnips for variety.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat or microwave in a covered dish until heated through. This stew can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a slow cooker filled with a thick stew showing three main layers: the base layer is a rich, light brown broth with a smooth and slightly creamy texture; scattered throughout are soft chunks of yellow potatoes and small, bright orange baby carrots providing a firm texture contrast; on top, pieces of dark brown cooked meat and small green parsley bits add color and texture variety. The slow cooker is black and the whole setup is resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this stew?

Yes, tougher cuts like chuck roast or round are ideal because they become tender during the slow cooking process. Avoid lean cuts that may dry out.

Do I need to brown the beef before adding it to the crock pot?

No, browning is not necessary for this recipe because the dry onion soup mix adds plenty of flavor. However, browning can add extra depth if you prefer.