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Easy Crock Pot Beef Stew with Potatoes, Carrots and Mushrooms

This hearty Crock Pot Beef Stew combines tender chunks of beef, baby carrots, potatoes, mushrooms, and onions in a rich, savory brown gravy. Made with a convenient beef stew seasoning mix and simple pantry ingredients, this easy slow cooker dinner requires just 30 minutes of preparation before the Crock Pot does most of the work. Perfect for busy weekdays, chilly evenings, and comforting family dinners.
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Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings: 8
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1 envelope McCormick beef stew seasoning mix
  • 2 pounds beef stew meat cut into small pieces
  • 2 jars 18 ounces each brown gravy
  • 2 jars 6 ounces each Green Giant whole mushrooms
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pound baby carrots
  • 3 –4 cans 14.5 ounces each new potatoes
  • 1 large onion cut into large chunks
  • Additional salt and pepper to taste

Method
 

  1. Prepare the beef. Cut the stew meat into small, evenly sized pieces if needed. Lightly sprinkle some of the beef stew seasoning mix over the meat, reserving the remaining seasoning for the slow cooker.
  2. Brown the beef. Heat a medium skillet over medium-high heat. Add the seasoned beef and cook, turning occasionally, until browned on the outside. Work in batches if necessary to avoid overcrowding.
  3. Drain the excess fat. Remove the browned beef from the skillet and drain off any excess grease.
  4. Prepare the slow cooker. Use a 5- or 6-quart Crock Pot. Add the brown gravy, remaining beef stew seasoning mix, whole mushrooms, salt, and black pepper.
  5. Add the vegetables. Place the baby carrots, drained canned new potatoes, and chopped onion into the slow cooker.
  6. Add the beef. Transfer the browned stew meat to the Crock Pot and stir gently until the ingredients are evenly coated with the gravy mixture.
  7. Cook on low. Cover the Crock Pot and cook on the LOW setting for 6–7 hours, or until the beef is tender and the vegetables are cooked through.
  8. Stir when convenient. If needed, briefly stir the stew during cooking, replacing the lid promptly. Avoid frequently lifting the lid, as this can slow cooking.
  9. Check for tenderness. The beef should be fork-tender, and the carrots and potatoes should be soft enough to pierce easily.
  10. Season and serve. Taste the gravy and adjust the salt and black pepper if needed. Ladle the hot beef stew into bowls and serve.

Notes

  • Beef: Use 2 pounds of beef stew meat cut into small pieces. Chuck-based stew meat is particularly suitable for slow cooking.
  • Seasoning mix: Use a small amount of the McCormick beef stew seasoning when browning the meat and reserve the rest for the Crock Pot.
  • Brown gravy: Two 18-ounce jars provide the rich gravy base. The thickness and saltiness may vary between brands.
  • Mushrooms: The original recipe specifies two 6-ounce jars of Green Giant whole mushrooms. Drain them before adding unless you prefer to include the packing liquid.
  • Potatoes: Use 3–4 cans of new potatoes, each weighing 14.5 ounces. Drain before adding to avoid unnecessarily thinning the gravy.
  • Carrots: One pound of baby carrots can be added directly. Large carrots may be peeled and cut into similar-sized pieces.
  • Fresh vegetable substitution: Fresh potatoes and carrots can replace the canned potatoes and bagged baby carrots. Cut the fresh potatoes into evenly sized chunks and make sure they cook until tender.
  • Slow cooker: A 5- or 6-quart Crock Pot is recommended.
  • Cooking time: Cook on LOW for approximately 6–7 hours. The recipe allows up to 7 hours, although the exact time depends on your slow cooker and the size of the beef pieces.
  • Seasoning: The gravy and seasoning mix may already contain salt. Taste before adding extra salt at the end.
  • Consistency: If the stew seems too thick, stir in a small amount of warm beef broth or water.
  • Serving: Makes 8 portions.