Description
Let this beefy stew cook while you’re at work. Serve on rice, or with fresh hot rolls from the oven.
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.
Prep Time: 30 mins
Cook Time: 4 hrs 25 mins
Total Time: 4 hrs 55 mins
Servings: 10