Beef Stew - Slow Cook

10 reviews, 4.8 star(s). 100% would make again

Ready in 8 hours

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2 pounds stew beef
1 teaspoon Seasoned salt
2 teaspoons Kosher salt
1 teaspoon Pepper
1/2 teaspoon Sugar
1 10-oz jars brown gravy
1 28-oz can diced tomatoes; not drained, diced
3 ea potato; peeled 2" pieces
2 ea onion; medium cut into 1/8s
1 pound baby carrots
2 4-oz packages mushroom; whole
1 cup Beef broth; as needed
1 tbs Sriracha sauce; to taste

Original recipe makes 10



Sprinkle beef with seasoned salt and cook until brown. Mix gravy and tomatoes in slow cooker and stir in remaining ingredients. Add beef broth to obtain desired consistency. Add kosher salt and pepper to taste. Cover and cook for 8-9 hrs on low or 5 hrs on high. Add sriracha halfway through cooking time and stir in well.

For canning:

Cook stew 3-4 hours on high. Then pressure can with 10lbs pressure for 25 minutes for pints and 30 minutes for quarts.

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Comment or review

This is a terrific recipe. Unlike most of my cooking, I followed this recipe down to the letter and it turned out marvellously. The only thing I would change is the fattiness of the meat I used, but that was my mistake completely. This is a solid standby recipe for anyone who loves a good stew on a chilly evening.
cleverkt 2y ago

Very good....definitely "a keeper!"
sswill98 2y ago

LOVE IT! I switched it up a bit by adding a bit more sugar and replacing the sugar with sugar on the raw.
jasonchen 3y ago

Family loved it, will make it again
Tracillowry 3y ago

My family loved it. I did not use season salt and only used a half Tbsp of siracha (due to little ones). I have been looking for a good beef stew. Thank you!
Arvan43 3y ago

mlesher1 3y ago

This was the best stew I've ever made! I added warm biscuits!
KHR 3y ago

This meal was awesome!!! Instead of tomatoes, we added corn and peas (at the end). We also had to add a little flour to thicken it up a little. Leftovers we're great! We will definitely make this again.
Dfabian 3y ago

[I posted this recipe.]
JM99 8y ago

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