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Incorporating ideas from other reviewers, I adapted the skillet version to a slow cooker version when we needed a meal to be ready when we got home. We loved this over hot biscuits. The ultimate comfort food with veggies included! Don’t let the spices scare you and don’t skimp on them. Their presence makes this a totally delicious meal!
Ingredients
- 1 pound lean ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup vegetable broth
- ½ cup tomato-vegetable juice cocktail
- 2 tablespoons sherry wine (Optional)
- 2 teaspoons Worcestershire sauce
- 4 potatoes, peeled and diced
- 1 (8 ounce) can whole kernel corn, drained
- 1 cup frozen green peas, thawed
- 1 cup diced carrots
- 1 (4.5 ounce) can mushroom pieces and stems, drained
- 1 teaspoon dried celery flakes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
Directions
Step 1
Cook and stir ground beef in a skillet over medium heat with onion and garlic until the meat is completely browned, about 10 minutes. Drain excess grease.
Step 2
Stir cream of mushroom soup, vegetable broth, vegetable juice cocktail, sherry, and Worcestershire sauce together in a slow cooker. Add beef mixture; stir in potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, black pepper, marjoram, and thyme. Set cooker to Low, cover, and cook until vegetables are tender and sauce has thickened, about 8 hours. If preferred, set cooker on High and cook 4 hours.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 384 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat5g | 23% |
| Cholesterol50mg | 17% |
| Sodium1200mg | 52% |
| Total Carbohydrate47g | 17% |
| Dietary Fiber7g | 24% |
| Total Sugars8g | |
| Protein22g | |
| Vitamin C41mg | 207% |
| Calcium64mg | 5% |
| Iron4mg | 24% |
| Potassium1086mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I only left out the mushrooms because my family doesn’t care for them. It was AWESOME!!
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I left out the mushrooms and switched the cream of mushroom for cream of chicken, instead of veg broth I used chicken and added cream of corn. No peas, thyme, or celery powder and let me tell you..this recipe is a keeper! I made a batch of pillsbury rolls and poured the stew over each roll per person..such a great recipe!!!love love..will be adding this to my monthly menu.
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I used beef stock, real mushrooms and fresh celery and it was awesome! I took you suggestion and served it with biscuits.
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Slow Cooker Ground Beef Stew Haiku: “Wow, this stew’s ugly! Looks aside, it tasted great! Made happy tummies.” Halved the recipe for 3, but 2 of us inhaled it. It looks, well, like dog food (probably due to cream of mushroom’s unappealing hue), but still, this was a surprisingly awesome stew!
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I never cook so I made this stew now I cook it all the time! Its the best stew I have ever had an I have an old italian nona!
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Delicious as written~ although next time I will double the cream of mushroom, veg broth & tomato juice- instead of tomato juice I used v-8. Definitely making this again!
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This was delicious but I’m giving it a 4 because I wouldn’t have had time when I was working (I stay home now)to gather all of the ingredients in the morning.
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did not care for this recipe.
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made as recipe written, i would give it 3.5 stars, double the soup and veggie juice mixture, and its almost 5 stars. recipe is a keeper and will definately make again.
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I thought this was fantastic; husband thought it was just OK. I took the advice of other reviewers and doubled the amount of liquid ingredients for the broth, and the flavor and texture was perfect for me.
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I enjoyed this recipe though I added extra juice as well as some water, texture is fantastic! For some reason my corn was ultra sweet so made mien taste more sweet rather then savory but still a winner.
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Did not have celery flakes so used cream of celery instead of mushroom soup. Definitely add the sherry. A whole can of corn is a lot for this recipe–next time will use half the amount of frozen corn. Very good recipe–served with cornbread.
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Had all ingredients and a lb. of ground beef thawed so decided to give it a whirl. Didn’t have tomato-vegetable juice or celery flakes. Subbed a can of diced tomatoes and cut up one stalk of fresh celery and didn’t change anything else. Might not win any awards in the “looks” department but I guarantee it will win hands down, the “quickie comfort” category. It’s delicious!
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5
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This recipe is absolutely fabulous. I followed it exactly, but used my electric pressure cooker instead of a slow cooker. Twelve minutes and we had a wonderful meal. Thank you so much Love2BakeGirl. Submit more like this . Simply delicious.
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Made for the family tonight (exactly as written). It was a HUGE hit. Great flavour, perfect amount of sauce. Will be making this again.
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I really liked this recipe. Doubled the mushroom soup, V8 juice and cut up some celery and it tasted great. Will definitely make this again.
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Made a few modifications to our taste – stew beef chunks instead of ground beef, no corn or peas, and Italian seasoning . Delicious! Used dry sherry too.
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I’m a terrible cook and this turned out amazing! I followed the recipe exactly as listed and was very pleased with the end result. My husband asked me to make it again in the near future. I think I’ll add a cup or so of cooked chorizo next time just to change it up a bit. Thank you!
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Loved it and I made it not so ugly… I doubled the recipe and added a 1/2 tsp of paprika. I added the diced onion, garlic and paprika to the meat and formed it in to a giant patty. I cooked it 5 minutes on each side. After cooking, I cut in to 1″ squares. It was not fully cooked but good enough to throw in the crock pot for eight hours. I also added two bay leaves to the pot because I add bay leaves to everything. Also, because I planned to freeze half of the recipe, I didn’t add potatoes because their texture is ruined by freezing. Instead, I cooked a single serving and poured the stew over the cooked potatoes.
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Great recipie. Our local Aldi has great deals on somewhat larger portions, so I had to go overboard on this one.
They have 1 lb (16oz) bags of frozen corn and peas instead of 8 oz cans.
They have 1lb 10oz (26oz) cans of Cream of Mushroom soup instead of the smaller cans.
They have 1 QT 14 FL (46 FL) instead of the smaller cans of tomato juice.
So I had to go big on this one. It works out great. I stay with the 1 lb ground beef. I use 1 cup Chicken or Beef bullion for the hot water to melt the frozen items and allows stirring.
I have smaller sweet onions stead of larger White onions, so I use two. I also don’t like to fry them with the Beef and smell up the whole house, so I cut them into the Slow Cooker and it works great.
I have smaller potatoes so I use five or six.
Then I use random spices that I have lying around.
A1 sauce out the fridge. Basil. White and Black pepper. Maybe a little of five or six things I need to get rid of.
Made this three times already. It’s fantastic stuff. I start it at 10pm and night, and 6am when I wake up it’s ready to rock.
I usually have a hot bowl of beef stew for breakfast just because it smells so fantastic. I guess it’s somewhat weird but what can you do. You have to have some right out of the pot.
The rest goes into 16 oz freezer containers and usually makes 8 or 9 of those. It’s a ton of good food.
The volume of stock that goes into the pot it somewhat large. It goes right up to the very edge of the lid.
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Great recipe! The flavour is amazing. I added more liquid as well (including a splash or two of red wine), and used sweet potatoes. Freezes well.
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This was very good. We will make this one over and over. I made no changes and the flavor was excellent!
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This is a 5 with these changes: 1 can of Golden Mushroom soup instead od cream of mushroom, used chopped celery instead of celery flakes, 11.5 oz can V8, 1 can diced fire roasted tomatoes because that is what I had, extra garlic clove, 1 tube ea concentrated beef and vegetable broth flavor enhancer plus 2 cups hot water. I also used some chantrelle mushrooms; I would never use canned mushrooms. Yuck. I did use sherry. Did not use potatoes because I wanted to freeze leftovers. I think because I used the Golden mushroom soup it did not come out looking like dog food. I put the peas in about an hr before finished so they still looked bright green. Cooked on high for 4 hrs. Served with buttermilk biscuits and a slaw salad. Yum.
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I added cayenne pepper to give it a kick. My family loved it.
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Not super crazy about this. Just OK.
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This was pretty good. I was looking for something different to make with the ground beef instead of my handful of usual go-to recipes. My husband even said he liked it better than regular stew with the traditional cubed beef stew meat. I’d make it again, thanks.
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This is my favorite beef stew by far. Its a huge hit with everyone thats had it. My alterations are as follows:
-I use cream of Sherry
-2 red potatoes
-1 can cream of mushroom soup (10.5oz)
-1 can cream of chicken soup (10.5oz)
-1 can beef broth (10.5oz)
-1.5 cups of vegetable juice
-1 cup of fresh sliced mushrooms
-1 cup of frozen corn
-1 cup of frozen peas -
15 minutes in a pressure cooker (high) was perfect. My son gobbled it up.
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I followed this recipe exactly except I didn’t have marjoram or mushrooms or celery lol I used Annie’s organic tomato soup for the cocktail. Everybody here liked it. Classic and hearty..
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This was really good with a couple of changes suggested by other reviewers. I left out the peas since we don’t care for them and I added extra broth and vegetable juice so it was more of a soup than a stew consistency.
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It was pretty good, but not as good as using stew meat. Ground meat just does not say beef stew to me.
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A definite winner…I used fresh veggies, cream of celery soup and canned corn. You cant go wrong..everyone loved it. I served it in bowls with cheddar or mozzarella on top, and rolls to mop up the yummy broth.
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Ya, I made changes but it was an awesome recipe and it reminded me of my mom. She made a dish that she called totties and mince. This reminded me of her. She was from Scotland and use to make this when I was a young man. The recipe I had to change due to what I had in the kitchen but it turned out amazing in my eyes.
I know people get upset about changing someones recipe but there’s a lot of people that dont like certain ingredients. That’s what is good about reading the reviews you understand what could be and issue with you, the cook, or ypur families tastes.
All I can say is thank you for submitting the recipe. I cooked it in the pressure cooker and threw in a package of frozen mixed vegetables I had as well as real celery, beef broth, canned tomatoes, no sherry, mushrooms and a little chili flake and it was awesome.
Thank you for submitting and I will make again. My family ate all of it within 2 days and I 4x’d the recipe.
Again Thanks to the original poster and to the reivewers … -
A new favorite. I doubled the recipe; included the sherry; used only fresh vegetables except for frozen corn & peas. My guests raved and so did I.
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This is my boyfriends favourite. I make this regularly throughout the winter. So hearty and delicious!
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I did not make any changes, and I will make it again!
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This is a keeper. I had no range so I did not brown meat with pnion. Other Substitutions-a can of rotels for tomato juice. Used 1/2 c of red wine, 1 can of diced potatoes and veg-all instead of fresh and frozen veggies. Did not add salt since using canned veggies. I Used Most of a box of vegetable stock
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did not use sherry. Still very good. Easy to make.
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Made exactly as written and it turned out great! I felt it had enough liquid, and the ratios all seemed great.
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Pretty tasty. Too many potatoes for our tastes. Seemed like mostly potato. Easy to make and house smelled really good while it cooked. My crock pot was really full. I?d probably make it again. I followed recipe. I served with garlic bread which tasted great dipped in it. Family enjoyed it.
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The stew turned out delicious, my sons had 2 servings! I made some changes: I used A-1 Steak sauce instead of Worchester sauce, instead of marjoram I used Italian seasoning. No photo because it’s all gone!!
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Used beef stock, tomatoe paste, onion soup mix, cream of celery soup
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Everyone in my house loved this stew with most wanting seconds! It was easy to prepare, just watch the timing since the potatoes get really soft after 8 hours. You might want to check it at 7 hrs & switch to “keep warm” for as little time as possible before dinner. I started it at 6AM and it was ready by 2PM (oops!)
I made this as close to the recipe as possible. Had to sub turkey broth, diced celery, oregano (out of marjoram), 14.5 oz corn, and sauteed the onion & garlic before adding in ground beef. -
YUMMY
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This was good – used what I had on hand. Ground venison, stalk of celery (no celery flakes), fresh mushrooms, one large potato, beef broth, used addl beef broth and tomato paste (not vegie juice). No sherry. It was a little bland, added some paprika and that did it!
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