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Mom gave me this recipe for this fabulous oven stew when I was in college and I love it! It is a fast, easy stew with abundant flavor. The ingredients may seem simple enough but don’t be fooled, they come together for the perfect blend of flavors. I love all the aromas that fill my house when Mom’s fabulous slow cooker stew is cooking. Mmmmmm….. There’s just something comforting to know that you have a tasty, filling meal just cooking away while you are able to do other things.
Cade and I are total foodies, but not in the caviar, or roasted trout belly kind of way. We are foodies in that we adore real food. We love food period and especially love to discover the best recipes out there. I mean just look at all of the experimenting we did to find the ultimate pulled pork recipe, melt in your mouth buttermilk pancakes, best cinnamon rolls and oh my goodness the list only goes on for there. We don’t just want to give you yummy recipes, we want to give you recipes that totally destroy any other you’ve tried for the exact same thing.
And we are going to be totally blunt with you here, Cade doesn’t love black olives, I don’t love mushrooms, and we both aren’t big into celery. It’s just the way it is. This recipe has two of those three and I’m the one that added them. I know, you’d think I was just doing it for everyone else, but the truth is, I have to admit that they add such a fantastic depth of flavor and just as importantly, you cannot, absolutely cannot tell that they are in there. I mean, maybe if you left huge chunks and didn’t cook it all day, but I promise if you follow my instructions even mushroom and celery haters will be in love.
And here’s the best part of all, you can make this from scratch or a quick and easy method with canned soups. AND for all of you that write in that you don’t own a slow cooker or Crock Pot, this recipe can be made in the oven as well! Woop, der it is! Now get out your shopping list and bust this sucker out.
And don’t forget the rolls for dipping! See bottom of the post for a few of our faves!
Is Stew the Same Thing as Soup?
Soup is a combination of vegetables, meat or fish cooked in liquid.
Stew is any dish that’s prepared by stewing, which means that the food is barely covered with liquid and simmered for a long time in a covered pot.
Stew is usually thicker than soup and has rich, savory flavors that are well blended.
Can Stew Be Made Ahead of Time?
Stew is a wonderful meal to prepare ahead of time.
Just prepare, refrigerate and reheat when you are ready.
What Can You Use Instead Of Stew Meat?
Any cut of roast can be cubed and used instead of stew meat.
Moms Fabulous Slow Cooker Stew
Moms Fabulous Slow Cooker Stew
Ingredients
Our Favorite Way From Scratch
- 1 Pound Stew Meat, cubed
- 1/3 Cup Butter
- 1 Onion, chopped
- 5 Carrots, peeled & chopped (large slices)
- 2 Stalks of Celery, halved lengthwise and diced
- 3/4 Cup Baby Bella Mushrooms, diced
- 1/3 Cup Flour
- 1 1/2 Cup Heavy Cream
- 1/2 Cup Milk, *see note*
- 2 Potatoes, chopped (we leave the peels on)
- 1 Can Tomato Sauce, 8oz
- 1 Package Dry Onion Soup Mix
- 2 teaspoons Basil
- 1 1/2 Cups Chicken or Vegetable Broth
The Quick Way With Canned Soup
- 1 Pound Stew Meat, cubed
- 5 Carrots, peeled & chopped (large slices)
- 2 Potatoes, chopped (we leave the peels on)
- 1 Can Cream of Celery Soup
- 1 Can Cream of Mushroom Soup
- 1 Can Tomato Sauce, 8oz
- 1 Package Dry Onion Soup Mix
- 2 teaspoons Dry Basil
- 1 Cup Water
Instructions
- This recipe can be made in the oven or slow cooker
For the From Scratch Recipe
- In a large dutch oven or stock pot over medium high heat add the meat.1 Pound Stew Meat
- Cook, stirring occasionally for about 2 minutes or until the meat is brown on all sides. There is no need to cook it through completely.
- Remove to a plate and place the pot back on the burner over medium heat.
- Add the butter and when it is almost completely melted, quickly add the onions, carrots, celery, and mushrooms.1/3 Cup Butter, 1 Onion, 2 Stalks of Celery, 5 Carrots, 3/4 Cup Baby Bella Mushrooms
- Stir to combine and allow to cook for 2-3 minutes or until the onions begin to turn translucent.
- Quickly, using a wooden spoon, stir in the flour and allow to cook for 30 seconds.1/3 Cup Flour
- Add the cream and milk *see note* and stir to combine.1 1/2 Cup Heavy Cream, 1/2 Cup Milk
- Allow the mixture to cook for about 1-3 minutes or until it turns thick.
- Add the potatoes, tomato sauce, dry soup mix, basil and broth.2 Potatoes, 1 Can Tomato Sauce, 1 Package Dry Onion Soup Mix, 2 teaspoons Basil, 1 1/2 Cups Chicken or Vegetable Broth
- Place in a slow cooker on low for 6-8 (we prefer 8 so the meat falls apart) hours or in a covered dish in the oven at 250 degrees for 6-8 hours.
For the Quick Version
- In a large stock pot over medium high heat, brown the meat on all sides, about 2-3 minutes.1 Pound Stew Meat
- Add the carrots and potatoes and allow to cook for 1 minute more.5 Carrots, 2 Potatoes
- Add the remaining ingredients and place in a slow cooker on low for 6-8 hours (we still prefer 8 hours) or in a covered dish in a 250 degree oven for 6-8 hours.1 Can Cream of Celery Soup, 1 Can Cream of Mushroom Soup, 1 Can Tomato Sauce, 1 Package Dry Onion Soup Mix, 2 teaspoons Dry Basil, 1 Cup Water
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried it and it came out pretty good . Just need to cut the potatoes alittle smaller because we like them softer. Can I use cornstarch instead of flour? Thanks
Thanks Sandy! Yes, cornstarch works fine.
Which way do you prefer making this….the 1st version or the second with the canned soups? Looks amazing. Thanks!
I go back and forth but mostly I made it from scratch while my mom mostly makes it with soup.
It’s cooking in the oven and smells amazing. Can’t wait to taste it.
Yay!! hope you loved it!
Jennifer, this stew looks so hearty, comforting and delicious! I look forward to making it! 🙂
The only thing I would do differently….I would brown the beef first….just to give a bit more flavor.
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