How to Video
No-Peek Stew Recipe
Making beef stew doesn't get easier than this recipe! Throw all the ingredients in the slow cooker in the morning or in oven around lunch time, DO NOT PEEK, and you'll end up with a hearty and tasty dinner for a crowd.
Ingredients
- 2 pounds beef stew meat (sub: chuck roast, trimmed and cut-up in about 1-inch chunks)
- 3 medium baking potatoes (peeled and cut into about 1-inch chunks)
- 3 large carrots (peeled and cut into about 1-inch chunks)
- 1 large onion (cut into about 1-inch chunks)
- 1/2 teaspoon ground black pepper (plus more to taste)
- 1 (15-ounce) can green beans (liquid and all)
- 1 (15-ounce) can tomato soup (preferably organic)
- 1 (15-ounce) can cream of mushroom soup (preferably organic)
Instructions
Oven Method:
- Preheat oven to 275° F.
- Spray a 9x13-inch casserole dish with cooking spray. Add stew meat, potatoes, carrots, and onions to the casserole dish. Season with the pepper and gently stir together.
- Dump the can of green beans, liquid and all, over the top of meat and vegetables. Then, pour the tomato soup and cream of mushroom soup over the top. Gently combine with a spoon if you want, but not necessary. Tightly cover with foil.
- Place casserole dish on a cookie sheet with sides, in case of overflow. Bake for 5 hours. Don't peek!
Slow Cooker Method:
- Stir together all the ingredients in a 6-quart slow cooker.
- Place the lid on and set to LOW for 8-10 hours. (Do not peek!)
Freezer Instructions
Freeze For Later:
- Option 1 - Uncooked: Follow Steps 2-3, except cover tightly with a few layers of plastic wrap and foil, squeezing out any excess air. Freeze.
- Option 2 - Fully Cooked: Fully cook and cool the stew (do not leave outside of refrigerator or freezer more than 2 hours!). Place in a freezer bag or freezer-safe container. Try to remove as much air as possible and seal and/or wrap it well before placing in the freezer.
Prepare From Frozen:
- Option 1 - Uncooked: Thaw the casserole in the refrigerator for 24-48 hours. Remove the plastic wrap and cover tightly with one layer of foil. Bake as directed in Step 4 (or use the slow cooker method).
- Option 2 - Fully Cooked: To reheat, thaw for 24-48 hours in the refrigerator (preferred method) or in the microwave using the defrost setting. Then, warm over low heat on the stove or in the slow cooker, gently stirring occasionally until warmed through.
Notes/Tips
- We get our beef from ButcherBox. The beef is grass-fed and curated from trusted farms.
- This recipe does include some canned, pre-made items, which we normally avoid. Do your best to find organic, BPA-free options. Read labels and find the canned items with the most recognizable and fewest ingredients.
Nutrition
Calories: 305 kcal (15%) | Carbohydrates: 31 g (10%) | Protein: 29 g (58%) | Fat: 7 g (11%) | Cholesterol: 72 mg (24%) | Sodium: 302 mg (13%) | Fiber: 4 g (17%) | Sugar: 9 g (10%)
If you make this, please leave a review and rating letting us know how you liked this recipe!