Description
This hearty Crock Pot Beef Stew is a comforting slow-cooked dish packed with tender beef, potatoes, carrots, and onions, all simmered in a savory sauce made with onion soup mix, paprika, cream of celery soup, and ketchup. Perfect for an easy, hands-off meal that fills your home with irresistible aromas.
Ingredients
Scale
Beef and Seasoning
- 2 packages (1 ounce each) dry onion soup mix
- 1/2 teaspoon paprika
- 2 pounds beef stew meat or boneless beef roast, cut into 1-inch pieces
Vegetables
- 5 medium potatoes, peeled and diced
- 2 to 3 cups baby carrots
- 1 small yellow onion, chopped
Sauce
- 2 cans (10 ounces each) cream of celery soup
- 1 cup ketchup (can substitute tomato sauce if desired)
Instructions
- Prepare the Meat and Seasoning: In a large plastic bag, combine the dry onion soup mix and paprika. Add the beef pieces and shake the bag thoroughly to coat all the meat evenly with the seasoning. You might need to do this in batches to fit all the meat.
- Layer Ingredients in Crock Pot: Grease a 7-quart crock pot. Spread the seasoned meat evenly at the bottom, then layer the diced potatoes, baby carrots, and chopped onion evenly over the meat.
- Make and Add Sauce: In a small bowl, stir together the cream of celery soup and ketchup until well blended. Pour this mixture over the meat and vegetables in the crock pot.
- Cook Slowly: Cover the crock pot with its lid and cook on low heat for 7 to 8 hours, or until the beef is tender and the vegetables are cooked through.
- Finish and Serve: Once cooking is done, stir the stew gently to combine all flavors. Serve hot for a hearty, comforting meal.
Notes
- For a thicker stew, you can add a slurry of cornstarch and water in the last 30 minutes of cooking.
- If you prefer a little heat, add a pinch of cayenne pepper or chopped jalapeños with the seasonings.
- Substituting tomato sauce for ketchup will reduce the sweetness of the stew if you prefer a more savory flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
