2. Ingredients
The Meat: 2 lbs beef stew meat (typically chuck or round), cut into 1-inch cubes.
The Vegetables: 1 bag (approx. 24 oz) frozen stew vegetables (usually a mix of potatoes, carrots, celery, and onions).
The Flavor Base: 1 jar (12–16 oz) beef gravy or 1 packet of beef stew seasoning mixed with 1 cup of water.
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3. Instructions
Layer: Place the beef cubes and the frozen vegetable mix into the bottom of a 6-quart slow cooker.
Pour: Evenly pour the beef gravy or prepared seasoning liquid over the meat and vegetables.
Slow Cook: Cover and cook on LOW for 7–8 hours or on HIGH for 4 hours.
Finish: Stir the stew gently before serving to incorporate any juices that have settled at the bottom.
Garnish: For a touch of freshness, top with a sprig of parsley.
4. Variations
The “Dump” Pot: Add a handful of fresh green peppers or diced onions during the final hour of cooking for extra texture and brightness.
Rich & Dark: Swap half of the water in the flavor base for a dark stout or red wine to add a sophisticated, malty depth to the gravy.
Cheesy Potato Skillet Style: If you prefer a thicker, less “soupy” meal, you can serve the beef and potatoes with a layer of melted cheese and dried herbs.
5. Serving and Storage
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