This Slow Cooker Beef and Potato Stew is about as easy as it gets.
One of my favorite slow cooker cookbooks is Slow Cooker Revolution from America's Test Kitchen. What I like about it is that the recipes include extra steps to make sure that the final dish lacks the typical bland look and flavor of most slow cooker recipes. I've made these slow cooker baby back ribs, this slow cooker pulled pork, as well as some wonderful shredded beef and green chili chicken from the book, and can swear by the reliability and deliciousness of the recipes.
The only criticism of the book that I saw on the reviews was that the recipes required too many initial steps. For me, that wasn't a big deal because I truly enjoy the process.
Guess what? They published Slow Cooker Revolution Volume 2: The Easy Prep Edition.
Easy prep edition!
You don't have to brown the meat. You don't have to chop the potatoes, and you don't have to chop any onions. The secret ingredient is condensed French onion soup. The hardest part is making it look pretty in photographs.
I fixed this for my son and grandsons, along with this ciabatta bread. Everyone loved it. Yay!
Slow Cooker Beef and Potato Stew
2 cans of condensed French onion soup
1 C water
1/4 C tomato paste
2 1/2 T instant tapioca
1 tsp dried thyme, or 1 T fresh thyme
2 pounds of mini Yukon Gold potatoes (they should be no larger than 2 inches in diameter)
4 pounds of sirloin steak tips, cut into 1 1/2 inch pieces
Salt and pepper
2 C frozen peas
- Mix the soup, water, tomato paste, tapioca, and thyme together in a 5 1/2 to 7 quart slow cooker.
- Add the potatoes.
- Salt and pepper the beef and add it to the mixture.
- Cover and cook on low for 9 to 10 hours, or on high for 6 to 7 hours, until beef is tender.
- Skim any fat from the gravy and add the peas. Cover and let sit for about 5 minutes to heat the peas.
- Season with pepper to taste and serve.