Ingredients
Scale
- 2 lbs Beef stew meat (pre-cut into 1-inch chunks)
- 1 bag (24 oz) Frozen mixed vegetables for stew (typically contains potatoes, carrots, onions, and celery)
- 2 jars (12 oz each) High-quality beef gravy
Instructions
- Place the raw beef stew meat into the bottom of your 6-quart slow cooker. Open the bag of frozen stew vegetables and pour them directly over the meat. Spread them out in an even layer to ensure everything cooks uniformly. There is no need to thaw the vegetables beforehand; they will cook perfectly alongside the beef.
- Pour both jars of beef gravy over the meat and vegetables. Do not stir the ingredients yet; letting the gravy sit on top helps create a seal that keeps the moisture locked into the beef. Cover the slow cooker with its lid. Set the temperature to LOW and cook for 8 to 10 hours. If you are in a hurry, you can cook it on HIGH for 5 to 6 hours, though the low setting yields the most tender results.
- Once the cook time is complete, remove the lid and stir the stew gently to combine the juices, meat, and vegetables. The beef should fall apart easily with a fork. Taste the sauce and add salt or pepper if desired. Ladle the hot stew into deep bowls. Serve it alongside crusty bread or over a pile of mashed potatoes for an extra cozy experience.
- Cook Time: 8 hours 5 minutes