Easy Crock Pot Beef Stew




Introduction: Easy Crock Pot Beef Stew

The purpose of this Instructable is to show you how to create an easy meal that anyone can make. There are a ton of beef stew recipes out there, but this one is different because it is designed for a college student. In college it can be difficult to eat full nutritious meals. This recipe requires only a short prep time, and you can simply turn it on in the morning and come home to a fully prepared meal.

Technical Ability: No experience required
Prep Time: 30 minutes
Cook Time: 7 hours

Step 1: What You Will Need!


1 Medium Onion
1lb Stew Meat
4 Medium Red Potatoes
1 Cup of Carrots
1 Can Cambell's Cream of Mushroom Soup
1 Can Cambell's Tomato Soup
Sea Salt Grinder
Peppercorn Grinder

1 Potato Peeler
1 Butcher's Knife
1 Rubber Scraper
Crock Pot
Cutting Board
Measuring Cups

Step 2: Chop the Carrots

Coarsely chop carrots into 1/4 inch thick pieces using the butchers knife.

WARNING:Be careful to take your time so that you do not cut your fingers with the knife.

Outcome: When you are done you should have approximately 1/2 a cup of chopped carrots

Step 3: Prepare the Onion

Quarter the onion, and coarsely chop one quarter. Be sure to remove the outer layer of the onion before chopping.

WARNING:Be careful to take your time so that you do not cut your fingers with the knife.

Outcome: You should have approximately 1/2 cup of coarsely chopped onion.

Step 4: Peel the Potatoes

Remove the skins of the red potatoes using the Potato Peeler.

WARNING: Be careful not to cut yourself with the potato peeler. To avoid this, peel away from yourself.

Outcome: You should now have four fully peeled red potatoes.

Step 5: Slice and Quarter the Potatoes

Slice the potatoes into 1/4 inch thick medallions. Quarter the medallions.

Warning: Be careful to take your time so that you do not cut your fingers with the knife.

Outcome: You should now have all of your potatoes prepared.

Step 6: Mix Soups in the Crock Pot

Mix the Cream of Mushroom and the Tomato soups together in the crock pot.

TIP: Use a rubber scraper to get all of the soup out of the can easily

Step 7: Add Water to Crock Pot

Fill one of the empty soup can half full with water and add it to the crock pot.

Caution: If you do not add the water the stew may become too thick. If you add to much water you can just let it cook out.

Step 8: Mix the Water and Soup

Using your rubber scraper, mix the soups and water together in the crock pot until evenly mixed.

Step 9: Add Vegetables

Add your carrots, onion, and potatoes to the crock pot and mix with rubber scrapper until evenly mixed.

Step 10: Add Stew Meat

Add your stew meat to the crock pot and mix evenly.

TIP: If the meat pieces are different sizes, you can cut them with your butcher's knife to make them the same size.

Step 11: Add Salt and Pepper

Season to taste with salt and pepper grinders.

Step 12: Set Crock Pot to Low

Set your crock pot on the low setting and cover with lid.

WARNING:The crock pot will get hot. Avoid touching the sides of it as this may result in burns.

Step 13: Cook for 7 Hours

Cook for seven hours.

Tip: you can stir occasionally, but this isn't necessary

Step 14: Finished Product

Turn the crock pot off, and ladle stew into a bowl.

WARNING: Allow the stew to cool properly before eating. Eating before properly cooled may result in burning your mouth.

Outcome: You have now completed this recipe! Enjoy!

Now that you have completed this recipe you should enjoy your meal! Any leftovers can be stored in plastic containers and should keep for up to three days in a refrigerator. Make sure to clean all tools and kitchenware used in making this recipe.

WARNING: Allow Crock Pot to cool before cleaning and putting away, as the surface is still hot and can result in burns or fire risk.

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    5 Discussions


    7 years ago on Step 10

    Idk if this goes with your quick theme but if you brown the meat (1st step in the crockpot?) and the onions(aromatics) together it should be more flavorful.

    Otherwise awesome recipe and pictures :)


    8 years ago on Introduction

    I've made this recipe about a dozen times using variations of a minor sort - cut up chuck steak, stewing beef or cut-up bottom round, a tablespoon of soy, a tablespoon of Worcestershire not all at the same time of course - and it's always good.

    My more or less settled recipe includes celery, onion, carrots and a couple of teaspoons of beef base or a couple of bullion cubes. I tried potatoes once but they cooked to mush but I might try red skins. Perhaps they'll hold together.

    Got a pot going now for dinner.

    Bosun Rick
    Bosun Rick

    8 years ago on Introduction

    I skip scraping of the soup cans, just add a little water to each of them, swish it around & pour them into the pot! I also add a can of whole kernal corn. Bon Appetit!