Description

Your entire home will slowly fill with the most enticing aroma as this super easy and family-pleasing meal cooks. This beef stew has been a family favorite for decades. It is probably the easiest, heartiest meal I have in our family recipe book.

Ingredients

Scale

1 pound beef stew meat
1.5 Tbsp Minute tapioca
4 medium potatoes cut into 1/4 inch slices
1 medium onion sliced
8 oz carrots, sliced (frozen or fresh)
2 Tbsp brown sugar
1 cup celery, sliced
1 15 oz can tomato sauce
1 12 oz bag frozen peas

Cook Mode Prevent your screen from going dark

Instructions

Slow cooker instructions
Add all the ingredients (EXCEPT PEAS) to the slow cooker in layers starting with the beef. Salt and pepper between layers.
Cook on hi for 6 hours.
Add the frozen peas and stir until all the ingredients are blended.
Serve

Notes

This recipe doubles well in a large slow cooker. It also is great for freezing, especially in individual portions.

Instant pot instructions: Combine all of the ingredients except peas in the Instant Pot, stirring to combine. Cook on manual for 30 minutes, using a natural release. Uncover, stir in peas, and serve.

Oven directions: Prep in an ovenproof dish either in layers or stirred together – doesn’t matter. Cover and bake at 375 F for 2 hours.

Substitutions: Any GF grain can be substituted for the tapioca. Try 1/3 cup oats, brown rice, or sorghum. If GF is not needed, 1/3 cup barley works great.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 376.55 kcal
Sugar: 14.72 g
Sodium: 607.89 mg
Fat: 5.21 g
Saturated Fat: 1.96 g
Trans Fat: 0.23 g
Carbohydrates: 56.74 g
Fiber: 10.08 g
Protein: 28.46 g
Cholesterol: 57.15 mg

Keywords: Slow Cooker, Instant Pot, Beef, Stew, Soup