Slow cooker Beef Stew

By mistiwb

definitely use low sodium tomato juice. This is a little salty.

Ingredients

• 1 1/2 pounds beef roast (or stew meat)
• 1/2 teaspoon freshly-ground black pepper
• 2 garlic cloves minced
• 1/2 package onion soup mix
• 2 teaspoons Worcestershire sauce
• 1 teaspoon steak sauce
• 1/2 cup water
• 1/2 cup tomato juice
• 3 carrots sliced
• 1 yellow onion
• quartered new potatoes
• 8 oz sliced mushrooms
• 1 cup beef broth

Details

Servings 4

Preparation

Step 1

Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.

Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of Slow cooker. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.

Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat. Along with beef broth.

Turn the Slow cooker to high for 30 minutes, or, if you're in a hurry, skip this step. Turn to low, cover and cook for 7 to 9 hours.