Crock-pot Stewed Beef

Crock-pot Stewed Beef Recipe

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Suzanna Drum


Thick, rich and hearty beef and potatoes that makes the cold go away. Add in carrots, celery, and less potatoes for a beef stew.
I like using pot roast or chuck roast instead of bottom round because of the marbling in the roast leads to a much juicier and tender finished product.
My mother-in-law uses golden mushroom soup which gives it a nice flavor, it was a wonderful tip from her.


★★★★★ 3 votes

10 Min
8 Hr


Add to Grocery List

  • 2-3 lb
    chuck roast or pot roast
  • 5-8 lb
    white or gold potatoes
  • 2 Tbsp
  • 2 Tbsp
    sea salt
  • 2 Tbsp
    worcestershire sauce
  • 1 tsp
    thyme (ground or leaves)
  • 1 tsp
  • 1 pkg
    dry onion soup mix
  • 1 stick
  • 1 can(s)
    golden mushroom soup
  • 2-3 c
    beef stock

How to Make Crock-pot Stewed Beef


  1. Trim some of the fat from the roast and cut into large chunks. Peal the potatoes and cut into cubes- a little smaller then the beef.
  2. Combine all the ingredients into a large crock-pot and turn on low for 8 hours or until the potatoes are tender. Stir ever so often so the potatoes don't stick to the sides.
  3. Serve with fresh crusty bread

Printable Recipe Card

About Crock-pot Stewed Beef

Course/Dish: Beef, Beef Soups
Other Tag: Quick & Easy

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