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Traditional Beef Stew
2 pounds lean chuck roast, cut into 1 1/2-inch cubes
1/2 teaspoon ground black pepper
1 envelope Lipton's dry onion soup mix
2 jars mushroom gravy (about 3 cups)
6 small potatoes, cut into 1/2-inch cubes
6 carrots, peeled and cut into 1-inch slices
1 carton fresh mushrooms, cleaned and quartered
Put the beef cubes in the bottom of slow cooker.
Sprinkle with pepper and the onion soup mix.
Layer the vegetables, potatoes first, then carrots, and finish with mushrooms on top.
Cover and cook on LOW for 7 to 9 hours.
Yield: 6 to 8 servings
Slow Cooker Soup Recipes
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