When we needed a supper to be ready when we came home, I converted the skillet version to a slow cooker version using suggestions from other reviews. This was delicious with warm biscuits. The best comfort dish, complete with vegetables! Don’t be afraid of the spices and don’t skimp on them. They make this meal really amazing just by being there!
| Prep Time: | 25 mins |
| Cook Time: | 8 hrs 10 mins |
| Total Time: | 8 hrs 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound lean ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup vegetable broth
- ½ cup tomato-vegetable juice cocktail
- 2 tablespoons sherry wine (Optional)
- 2 teaspoons Worcestershire sauce
- 4 potatoes, peeled and diced
- 1 (8 ounce) can whole kernel corn, drained
- 1 cup frozen green peas, thawed
- 1 cup diced carrots
- 1 (4.5 ounce) can mushroom pieces and stems, drained
- 1 teaspoon dried celery flakes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
Instructions
- Cook and stir ground beef in a skillet over medium heat with onion and garlic until the meat is completely browned, about 10 minutes. Drain excess grease.
- Stir cream of mushroom soup, vegetable broth, vegetable juice cocktail, sherry, and Worcestershire sauce together in a slow cooker. Add beef mixture; stir in potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, black pepper, marjoram, and thyme. Set cooker to Low, cover, and cook until vegetables are tender and sauce has thickened, about 8 hours. If preferred, set cooker on High and cook 4 hours.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 7 g |
| Protein | 22 g |
| Saturated Fat | 5 g |
| Sodium | 1200 mg |
| Sugars | 8 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This was good – used what I had on hand. Ground venison, stalk of celery (no celery flakes), fresh mushrooms, one large potato, beef broth, used addl beef broth and tomato paste (not vegie juice). No sherry. It was a little bland, added some paprika and that did it!
YUMMY
Everyone in my house loved this stew with most wanting seconds! It was easy to prepare, just watch the timing since the potatoes get really soft after 8 hours. You might want to check it at 7 hrs & switch to “keep warm” for as little time as possible before dinner. I started it at 6AM and it was ready by 2PM (oops!) I made this as close to the recipe as possible. Had to sub turkey broth, diced celery, oregano (out of marjoram), 14.5 oz corn, and sauteed the onion & garlic before adding in ground beef.
Used beef stock, tomatoe paste, onion soup mix, cream of celery soup
The stew turned out delicious, my sons had 2 servings! I made some changes: I used A-1 Steak sauce instead of Worchester sauce, instead of marjoram I used Italian seasoning. No photo because it’s all gone!!
Pretty tasty. Too many potatoes for our tastes. Seemed like mostly potato. Easy to make and house smelled really good while it cooked. My crock pot was really full. I’d probably make it again. I followed recipe. I served with garlic bread which tasted great dipped in it. Family enjoyed it.
Made exactly as written and it turned out great! I felt it had enough liquid, and the ratios all seemed great.
did not use sherry. Still very good. Easy to make.
This is a keeper. I had no range so I did not brown meat with pnion. Other Substitutions-a can of rotels for tomato juice. Used 1/2 c of red wine, 1 can of diced potatoes and veg-all instead of fresh and frozen veggies. Did not add salt since using canned veggies. I Used Most of a box of vegetable stock
I did not make any changes, and I will make it again!
This is my boyfriends favourite. I make this regularly throughout the winter. So hearty and delicious!
A new favorite. I doubled the recipe; included the sherry; used only fresh vegetables except for frozen corn & peas. My guests raved and so did I.
Ya, I made changes but it was an awesome recipe and it reminded me of my mom. She made a dish that she called totties and mince. This reminded me of her. She was from Scotland and use to make this when I was a young man. The recipe I had to change due to what I had in the kitchen but it turned out amazing in my eyes. I know people get upset about changing someones recipe but there’s a lot of people that dont like certain ingredients. That’s what is good about reading the reviews you understand what could be and issue with you, the cook, or ypur families tastes. All I can say is thank you for submitting the recipe. I cooked it in the pressure cooker and threw in a package of frozen mixed vegetables I had as well as real celery, beef broth, canned tomatoes, no sherry, mushrooms and a little chili flake and it was awesome. Thank you for submitting and I will make again. My family ate all of it within 2 days and I 4x’d the recipe. Again Thanks to the original poster and to the reivewers …
A definite winner…I used fresh veggies, cream of celery soup and canned corn. You cant go wrong..everyone loved it. I served it in bowls with cheddar or mozzarella on top, and rolls to mop up the yummy broth.
It was pretty good, but not as good as using stew meat. Ground meat just does not say beef stew to me.
This was really good with a couple of changes suggested by other reviewers. I left out the peas since we don’t care for them and I added extra broth and vegetable juice so it was more of a soup than a stew consistency.
I followed this recipe exactly except I didn’t have marjoram or mushrooms or celery lol I used Annie’s organic tomato soup for the cocktail. Everybody here liked it. Classic and hearty..
15 minutes in a pressure cooker (high) was perfect. My son gobbled it up.
This is my favorite beef stew by far. Its a huge hit with everyone thats had it. My alterations are as follows: -I use cream of Sherry -2 red potatoes -1 can cream of mushroom soup (10.5oz) -1 can cream of chicken soup (10.5oz) -1 can beef broth (10.5oz) -1.5 cups of vegetable juice -1 cup of fresh sliced mushrooms -1 cup of frozen corn -1 cup of frozen peas
This was pretty good. I was looking for something different to make with the ground beef instead of my handful of usual go-to recipes. My husband even said he liked it better than regular stew with the traditional cubed beef stew meat. I’d make it again, thanks.
Not super crazy about this. Just OK.