Creamy Crock Pot Stew

Have I mentioned my adoration for slow cookers? Man was that a great invention! Throw a few ingredients in, turn it on and thats it!

Well, a cold and rainy day brought our dinner into reality today! I needed something easy, fast and delicious without breaking the bank and this certainly fit the bill! And, the best part was I had all the ingredients in my cupboard already, and odds are, you will too. Its the season for warm and hearty meals, so break out those crock pots and make some stew today!
Creamy Crock Pot Stew
1 medium onion, diced
1 1/2 lbs. stew meat (You know, that cheap meat thats already cubed for you)
2 cans beef consume (campbells)
2 cans cream of mushroom soup (campbells)
1/4 cup cream or milk
1 1/2 cups baby carrots
1/2 cup corn
1/2 cup peas
I used frozen corn and peas because thats what I found.
In a cold crock pot, wisk beef consume and cream of mushroom soup together (if there are lumps, thats ok). Mix in meat and onions. Cover and set to high or 300-350 degrees for the older models out there. Cook 6-8 hours. 1 hour before serving, add in baby carrots. Right before serving, mix in corn, peas and cream. Serve with mashed potatoes. (And, a great tip for making killer mashed potatoes is adding in a little butter, a little milk and a little cream cheese! Thats right….cream cheese! Makes a huge difference!) Happy eating!

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  1. This looks fantastic! I work nights, and this is PERFECT for my crazy schedule. gonna try this for certain!

  2. I made this today and it was a dream. Easy instructions and ingredients. Used 350 degrees and your hints as far as temp and time worked perfectly. I will be making this again for sure.

  3. This is a go-to recipe for us. Thanks so much!!