While you are at work, let this hearty stew cook. Serve with hot, fresh buns straight out of the oven or over rice.
| Prep Time: | 30 mins |
| Cook Time: | 4 hrs 25 mins |
| Total Time: | 4 hrs 55 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 cup all-purpose flour
- salt, to taste
- ground black pepper, to taste
- 2 pounds beef round steak, cubed
- 3 tablespoons vegetable oil, or as needed
- 8 ounces fresh mushrooms, chopped
- 1 large onion, chopped
- 1 cup chopped carrot
- 4 cups beef broth, divided
- 2 (.87 ounce) packages dry brown gravy mix
- 1 large potato, cubed
- ¼ cup frozen peas
- ¼ cup frozen corn
- ¼ cup frozen lima beans
- ¼ cup frozen cut green beans
- 1 (10.75 ounce) can condensed cream of mushroom soup (Optional)
Instructions
- Place the flour in a shallow bowl, and mix with salt and black pepper. Sprinkle beef with more salt and black pepper. Press the beef cubes into the seasoned flour, and tap off the excess flour.
- Heat the vegetable oil in a large skillet over medium heat, and cook the beef cubes until browned on all sides, working in batches. Place the browned beef into a slow cooker. Place the mushrooms, onion, and carrot in the skillet with the last batch of meat; place in the slow cooker. Pour about 1 cup of beef broth into the skillet, and stir to dissolve any brown bits left in the bottom of the skillet. Pour into the slow cooker.
- In a saucepan over medium heat, whisk the remaining beef broth with the dry gravy mix until smooth. Bring the gravy to a boil, reduce heat to medium low, and simmer until thickened, about 2 minutes. Stir the gravy into the stew. Mix in the potato, frozen peas, corn, lima beans, and green beans. If you prefer a thicker gravy, mix in the cream of mushroom soup.
- Place the lid on the cooker, set to low heat, and cook until the beef is very tender, about 4 hours. You can cook the stew up to 8 hours if necessary.
- The nutrition data for this recipe includes the full amount of the flour. The actual amount of the flour consumed will vary.
Nutrition Facts
| Calories | 303 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 3 g |
| Protein | 25 g |
| Saturated Fat | 3 g |
| Sodium | 1004 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I used home made gravy mix that had onion powder and garlic salt. I think that was the only seasoning that gave this stew any flavor. I still had to add a lot of salt and pepper. The gravy turned out really good and was great to dip toasted multi grain bread. The stew itself was just a filler. No excitement here.
simply yummy
Added green peppers and used red potatoes. In regular rotation now – no photo this time (gone before I could get a pic).
So easy to make…. just add whatever spices you want… made a bigger batch… used 3 carrots and 4 large potato’s.. still in the crock pot… will leave it for 5 hrs on high and see what we have… maybe I can update!!
I used a small mixed vegetable bag and a lot of salt and pepper. I only had small onions so I used three and it worked fine. This is a good stew, highly recommended.
A very satisfying stew. I never thought of using the brown gravy mix before, but it works well leaving the finished product with a hearty and thick sauce. This was easy to make. I used a London broil and the meat was nice and tender. This certainly is a good base stew recipe that is open for variations in ingredients.
It had good flavor but was too runny and I had added mushroom soup. And not enough meat for my taste. Next time I will one less can of broth and add another pound of meat. I made it with stew meat instead of round steak.
Have made this several x and each time it was great. For larger amounts, I have use a large cast iron pot and put it inside the bbq to cook all day. I had only 1 side burner on low and placed the pot on the other side of the grill and closed the bbq. The stew needed stirring about every 45-60 minutes and the pot would also be rotated 1/2 turn. I would let it cook for 6-8 hrs. Without a lid on the pot, it got a slight bbq taste added to it. I like this way the best out of all the times that I have made this stew.
This recipe was easy to follow and the results were delicious!
Made this today it was yummy! We added garlic, cayenne pepper and 3 teaspoons of Dijon mustard-Perfect!
This stew was decent enough. I felt like the gravy was missing a little something. If I make it again I’ll put my own touch to it.
I made this dish and it was fantastic; however, you need to let it slow cook for six hours.
Nice one!
Really good stew! I modified it a bit by only adding potatoes, mushrooms, onion, and carrots. Also freezes well.
Add some garlic and 1 pk of gravy instead of two and it was great!
I made this on a cold winter afternoon because we had thawed steak in the fridge. I used steak because it was thawed and waiting to be cooked. The meat was so tender I could chew it, just days after i had atooth extracted! The veggies were firm, but not too crunchy. Didn’t have gravy mix, used onion soup mix instead. Corn and peas are a nice surprise for a stew.
This is a great recipe. I added more onions (but I *always* add more onions!) and I also didn’t throw my frozen veggies in until the very end. The beef was so very tender. This recipe is very easy to personalize to your family’s tastes. I prefer it with an onion gravy mix as well. Give it a try! 😀
Followed the recipe. Stew was boring. No flavor. Didn’t even create a nice aroma when cooking. Used premium ingredients. Yuck! Good for hog slops.
very yummy!!!
I made this for my husband and myself a couple of weeks ago. I took a photo and uploaded it but forgot to post a review. I used a frozen bag of mixed vegetables, added some minced fresh garlic, and used the optional cream of mushroom soup. I thought it was good but just felt like it was lacking something. My husband didn’t like it at all. He said it was very bland. I think it was because of the brown gravy mix. Next time I’ll try it with beefy onion soup mix and water instead of the beef broth and gravy mix. I’ll also thaw the frozen vegetables and add them at the end so they don’t get mushy and washed out looking.