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Soup is my passion. 



A Cooking Adventure with Thom

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Easy Crockpot Beef Stew

Thom Hackett

Servings: 4



Is there anything better than coming home to a delicious, home cooked  Beef Stew, just like Mom used to make, all ready and waiting for you to dig in?! Honestly, there are few things that top that list for me.  Especially when the weather is cold and Iíve been out all day working on this or that and Iím beyond exhausted.  Dinner, Cooked and ready, the house filled with the amazing aroma of a slow cooked beef stew!


1/4 Cup - All Purpose Flour
2 1/2 Pound - Boneless Beef Chuck Roast, Trimmed and Cut Into 1 Inch Cubed
2 Tablespoons - Vegetable Oil
1 1/2 Cups --2 1/2 Cups - Water
2 Large - Beef Bouillon Cubes
1 Can (10-3/4 Ounces) - Condensed Tomato Soup, Undiluted
3 Teaspoons - Italian Seasoning
2 - Bay Leaves
1/2 Teaspoon - Black Pepper
2 Medium - Onions Sliced
2 Large - Russet Potaotes, Peeled and Cut Into 1 1/2 Inch Pieces
3 Medium - Carrots, Cut Into 1 Inch Pieces
2 Stalks - Celery, Cut Into 1 Inch Pieces
8 Ounces - Whole Mushrooms, Trimmed
3/4 Cup - Frozen Peas, Thawed

Cooking Method

1. Pour flour into a 1 gallon Ziplock bag.  Add meat, in batches, and shake to evenly coat all pieces.

2. Add oil to a large skillet and heat.  When the oil is hot, brown meat in batches without crowding it. Transfer meat, when it's browned, directly to crockpot.  Add 1-1/2 cups water and bouillon cubes to the skillet and cook, stirring up the brown bits from the bottom of the skillet and dissolving the bouillon cubes. Remove from heat and add tomato soup, Italian seasonings, bay leaves and black pepper and stir to combine.  Pour into the crockpot over beef. Add the onions, potatoes, carrots, celery and mushrooms.

3. Cover and cook on low for 4-5 hours or until the beef is tender.  Add the thawed peas the last 20-30 minutes of cooking.  Discard bay leaves and Serve

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