Slow Cooked Beef Stew Recipe

Happy St. Patrick’s Day! As promised, I am providing my recipe for tonight’s dinner on the blog incase you want to make it too! Except I guess you won’t be able to make it until tomorrow because it took about 8 hours.

I’ll separate the recipe for the beer bread into another post so as not to confuse you, but just click HERE to see it.

Here is what you’ll need:

  • PAM or some other grease spray
  • 2 cans of cream of mushroom soup
  • 1 can of cream of celery soup
  • 2 lbs of stew meat
  • 2 packs of onion soup mix
  • 1 Tbsp paprika
  • 5 carrots- peeled and chopped
  • 1 white onion- chopped
  • 4-6 red potatoes- diced
  • 2 bay leaves
  • 1 clove garlic- minced
  • 1 bag of frozen peas

In a large ziplock baggie, combine the meat, onion soup mix, paprika and even a pinch of salt and pepper if you’d like. Then shake it around until each cube of meat is covered.

Spray the crock pot with a layer of PAM then place the meat in a flat layer along the bottom. Set it on high for 8 hours.

Chop the carrots, onion, potatoes and garlic clove, then place them on top of the meat.

Place the 2 bay leaves in as well, then pour the 2 cans of cream of mushroom and 1 can of cream of celery.

I sprinkled some salt, pepper and garlic salt on the top too but thats optional.

I added the bag of peas about 4 hours in.

And there you have it! It was delicious and super filling!

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