Ingredients
Scale
- 2 lbs Beef stew meat, cut into 1-inch chunks
- 1 bag (28 oz) Frozen stew vegetables (typically includes potatoes, carrots, onions, and celery)
- 2 jars (12 oz each) High-quality beef gravy
Instructions
- Place the beef stew meat into the bottom of your slow cooker in an even layer. Open the bag of frozen stew vegetables and pour them directly over the meat. Do not worry about thawing the vegetables beforehand; they will cook perfectly alongside the beef. Pour both jars of beef gravy over the top, ensuring all the ingredients are well-covered by the liquid. If you prefer a thinner stew, you can add half a cup of water or beef broth, but the gravy usually provides a perfect consistency.
- Secure the lid on your slow cooker. Set the temperature to “Low” and cook for 8 to 9 hours, or set it to “High” for 4 to 5 hours. For the most tender results, the low-and-slow method is highly recommended as it allows the connective tissues in the beef to break down completely. Avoid lifting the lid during the cooking process, as this releases steam and increases the necessary cook time.
- Once the timer goes off, give the stew a gentle stir to incorporate the juices and break up any vegetables that may have clumped. Taste the sauce and add a pinch of salt or pepper if desired. Ladle the hot stew into deep bowls. Serve it alongside a crusty piece of bread or over a bed of mashed potatoes for an extra cozy winter meal.
- Cook Time: 8 hours 5 minutes