A hearty slow cooker beef stew with tender chuck roast, potatoes, onion, and a rich savory broth.
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Calories: 460kcal
Equipment
- Slow Cooker
- knife
- cutting board
- Mixing Bowl
Ingredients
- 2.5-3 pounds beef chuck roast, cubed
- 2 pounds potatoes, cut into chunks
- 1 large yellow onion, chopped
- 3 cups low sodium beef broth
- 10.5 ounces condensed cream of mushroom soup
Instructions
- Trim excess fat from chuck roast and cut into 1½-inch cubes.
- Place potatoes in an even layer on the bottom of the slow cooker.
- Add chopped onion over the potatoes.
- Add cubed beef on top of the vegetables.
- Whisk together beef broth and cream of mushroom soup.
- Pour mixture evenly over the beef and vegetables.
- Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours until beef is tender.
- Stir gently before serving and season with salt and pepper.
Notes
If stew becomes too thick add extra broth or water before serving.
Nutrition
Calories: 460kcal | Carbohydrates: 32g | Protein: 40g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 115mg | Sodium: 620mg | Potassium: 900mg | Fiber: 4g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 18mg | Calcium: 90mg | Iron: 4mg