Ingredients
Scale
- 3 lbs Beef Stew Meat or Chuck Roast (cut into chunks)
- 2 cups Beef Broth (low sodium preferred)
- 1 packet Onion Soup Mix
- 1 tablespoon Garlic Powder
- 1 teaspoon Black Pepper
- 1 bag (16 oz) Frozen Mixed Vegetables (Peas, Carrots, Corn)
- 2 tablespoons Worcestershire Sauce
- Optional: 2 tablespoons Cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
- Lightly spray the inside of your slow cooker with non-stick cooking spray or use a crockpot liner for the easiest cleanup possible. Place the beef chunks directly into the bottom of the pot in an even layer.
- Sprinkle the onion soup mix, garlic powder, and black pepper over the beef. Pour the beef broth and Worcestershire sauce over the top. Use a large spoon to give it one quick stir to ensure the seasoning is distributed, though it doesn’t need to be perfect.
- Cover the crockpot with its lid. Set the temperature to “Low” and cook for 8 hours. If you are in a rush, you can cook it on “High” for 4 to 5 hours, though the “Low” setting yields the most tender results for cheaper cuts of beef.
- Thirty minutes before serving, stir in the frozen mixed vegetables. If you prefer a thicker gravy, whisk the cornstarch and water in a small bowl and stir it into the pot at this time. Replace the lid and let it finish cooking until the vegetables are hot and the sauce has thickened.
- Once the beef is fork-tender, you can leave it in chunks or lightly shred it with two forks. Serve it as-is for a low-carb meal, or spoon it over rice, mashed potatoes, or cauliflower mash to stretch the meal even further.
- Cook Time: 8 hours 5 minutes