Hands-on Time: 15 minutes
Total Time: 8 hours 15 minutes
Makes 8 Servings
- 3 lbs stewing beef, cubed
- 1 c water
- 1 c red wine
- 1.2 oz envelope beef-mushroom soup mix
- 2 c diced potatoes
- 1 c thinly sliced carrots
- 10 oz pkg frozen peas and onions
- Layer all ingredients in order in slow cooker.
- Cover. Cook on Low 8-10 hours.
Being the season of soups and stews, beef stew is among the classics. This recipe I found within the Fix-It and Forget-It Cookbook for slow cookers. And just to clarify, slow cooker as in crock-pots, not a person who cooks slowly. Could you imagine if you actually had to deal one-on-one with a recipe for 8 hours straight? That is not a recipe I’d be writing about.
To add to my nonsense, would it make complete sense to you if I told you I found this recipe especially appealing because it uses red wine? Well it’s true! There are a whole bunch of beef stew recipes in that cookbook. This one with its red wine jumped off the page.
Overall it was an okay dish. I can’t say I’ve ever had to beef stew that was out of this world. I’ll definitely continue trying out other beef stew recipes. Maybe I will find one that stands out over all the rest.
With this recipe though I will note that I did have trouble finding the peas and onions and the soup mix. I actually didn’t find either as called for so I had to improvise. I had to go with a 10 oz package of peas and a 10 oz package of onions and just split each of those in half. Not the end of the world. But the soup mix I could not find. I couldn’t even find a similar soup mix. I did end up finding a beef stew mix so I went that. Not the end of the world there either, just a little more frustrating.
What’s your favorite fall soup or stew? Do you have a favorite beef stew recipe?