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When the pandemic started and everything shut down, I really enjoyed how much our life slowed down. I made a vow that I wasn’t going to overschedule our family again when things got “back to normal” and be intentional about what we brought back on our plates. Fast forward nearly a year and the guilt of seeing my children miss out on so much as found us with another busy schedule filled with school and sports.
Thursdays in the spring are particularly challenging. Little Nugget has hockey practice and Big Nugget has baseball, both right during dinner time. I needed something that I could fix quickly or have at the ready so everyone could eat when they could. This slow cooker beef stew is the perfect recipe.
This beef stew is perfect for cold winter nights or busy family evenings when you need an easy dinner.
Slow Cooker Beef Stew
You can get this beef stew in the slow cooker in about 5 minutes. This is the Crock-Pot that I use. I prefer to brown the roast in a cast-iron skillet with some avocado oil but if you are crunched on time, skip this step and get everything into the pot. The browning just gives it a little extra flavor.
Layer in the ingredients. I start with the chuck roast, surround it with the cut-up onions and baby carrots then sprinkle on the secret ingredient, Campbell’s Onion Soup Mix.
Top it with your baby potatoes and pour in 2 cups of water or beef broth. Set it to low and cook! This beef stew recipe is seriously that simple.
Slow Cooker Beef Stew
Easy dinner with 5 simple ingredients.
- 2 lbs Rump Roast
- 10 oz baby carrots
- 1 onion rough chopped
- 1 package Campbells Onion Soup (dry)
- 2 cups beef broth or water
- 1 lb baby potatoes
Brown the roast in a pan with some oil (I prefer avocado oil but any will work. This step is also optional if you don't have time in the morning.
Combine all ingredients in the slow cooker and set on low for 8 hours (or until the beef flakes apart easily with a fork)