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Slow Cooker Beef Round Stew
Slow Cooker Beef Round Stew
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Prep Time:
30 minutes
Cook Time:
265 minutes
Total Time:
295 minutes
Savory slow cooker beef stew with tender round steak, mushrooms, and vegetables - perfect for a busy day!
Ingredients:
  • 1 cup all-purpose flour
  • salt, to taste
  • ground black pepper, to taste
  • 2 pounds beef round steak, cubed
  • 3 tablespoons vegetable oil, or as needed
  • 8 ounces fresh mushrooms, chopped
  • 1 large onion, chopped
  • 1 cup chopped carrot
  • 4 cups beef broth, divided
  • 2 (.87 ounce) packages dry brown gravy mix
  • 1 large potato, cubed
  • 0.25 cup frozen peas
  • 0.25 cup frozen corn
  • 0.25 cup frozen lima beans
  • 0.25 cup frozen cut green beans
  • 1 (10.75 ounce) can condensed cream of mushroom soup
Instructions:
  • In a shallow bowl, combine flour with a pinch of salt and black pepper. Season beef with additional salt and black pepper. Coat beef cubes with seasoned flour, shaking off any excess.
  • In a large skillet over medium heat, sauté beef cubes in vegetable oil until evenly browned in batches. Transfer browned beef to a slow cooker. Sauté mushrooms, onion, and carrot with the last batch of meat in the skillet. Deglaze the skillet with 1 cup of beef broth, scraping up any brown bits, then pour into the slow cooker.
  • In a saucepan over medium heat, combine the remaining beef broth with the dry gravy mix, whisking until smooth. Bring to a boil, then simmer until thickened for about 2 minutes. Stir the gravy into the stew along with potato, frozen peas, corn, lima beans, and green beans. For a thicker gravy, add cream of mushroom soup.
  • Cover the cooker with the lid, simmer on low heat, and cook until the beef is melt-in-your-mouth tender, approximately 4 hours. Feel free to let the stew simmer for up to 8 hours if desired.

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