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Rancher's Beef Stew

(17 Votes)
SERVES
6
COOK TIME
6 Hr

The long-cooked taste of homemade beef stew doesn't require us to be home to monitor the pot on the stove-top. Our Rancher's Beef Stew simmers all day with chunks of fresh veggies and an easy sauce we make from beef broth and a duo of canned mushroom soup varieties.

What You'll Need:
  • 2 pounds lean beef stew meat
  • 1 3/4 cups beef broth
  • 1 (10-3/4-ounce) can golden mushroom soup
  • 1 (10-3/4-ounce) can cream of mushroom soup
  • 1/2 teaspoon black pepper
  • 1 onion, cut into half moons
  • 4 to 6 carrots, peeled and cut into 1-inch chunks
  • 3 large potatoes, cut into 1-inch chunks
  • 1 1/2 cups water
What To Do:
  1. In a large skillet, brown stew meat, then place in a 5-quart or larger slow cooker.
     
  2. In a large bowl, combine broth, soups, and pepper; mix well. 
     
  3. Pour 1 cup of soup mixture into slow cooker.  Add onion, carrots, potatoes and remaining soup mixture. Stir in water.
     
  4. Cover and cook on low heat 6 to 8 hours, or until meat is very tender.  
Notes

Since your slow cooker is doing all of the work for you, why not surprise your gang with a batch of Brown Sugar Brownies for dessert? Imagine the look on their faces! 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I made this as written except for using Ray's suggestion of substituting one of the cans of mushroom soup for tomato. The stew's flavor was not bad, but overall I thought this was just okay. The gravy it made was too thin and there was too much liquid. I doubt I'll make this again, regular pot roast would be better.

Can I half the recipe? There's only 2 of us here now. If I can what about the time, does it change?

You can absolutely half the recipe! We suggest checking the time 1 hour earlier or cooking until your beef is tender. Enjoy!

Want to crank it up a bit? I add Sciracha......

We have a foot of snow outside and taking the day off from work. Just put this in the crock pot, added a few extra fresh veggies I had leftover in the fridge otherwise following the recipe. Looks and smells wonderful. I'm sure it will take good too.

RE: JanetaCrane 1954898 -- Iit is refreshing to read a comment that reflects good old common sense. Thank you!

I have made this and changed it using 1 can mushroom soup and 1 can tomato soup. Fantastic

have to try for boys

This recipe has promise, but I think it needs a little tweaking. Personally, I think it turned out a bit on the bland side. I feel it could stand some seasonings, such as pepper, and maybe a can of tomatoes with garlic or something similar. I did add a package of frozen mixed vegetables to make it stretch a little further.

Can some other type of soup be used instead of mushroom? I'm allergic to them. It looks yummy. Thanks for any help anyone can offer me. Can't really rate it haven't tried it yet :(

You could use Cream of Celery instead of the mushroom, Half Pint 13.

And you people "cook" . . . for the love of our sweet Baby Jesus - quit posting such "inane" comments! If you're concerned about the nutritional value of every recipe here? MAYBE you shouldn't be here! These recipes are a "once in a while" type of thing . . . I'm health-concioujs and I still enjoy all the recipes I like . . . just in MODERATION . . .

I totally agree......it's not like you are going to do these each and every night!! Some of the soups can be cut in half!!

I second that comment JanetaCrane!!!! This is not a low calorie recipe site!!!! There is a Weight Watchers web site these people can go to!!!!

Fixed this for supper last night. 4 thumbs up! We all liked it!

Good recipe salt & pepper is ueually an option or to taste

No salt or pepper?

I haven't tried this yet, but perhaps the soups have enough salt to meet the need. Pepper might be a personal preference. My husband likes a lot, me, not so much.

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