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  • Prep 15 min
  • Total 9 hr 15 min
  • Servings 6
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Veggies provide a simple addition to this slow cooked beef stew – perfect for a hearty dinner. MORE + LESS -

Ingredients

1 1/2
pounds beef stew meat
1/2
teaspoon seasoned salt
1/4
teaspoon pepper
1
jar (18 ounces) brown gravy
1
can (14 1/2 ounces) diced tomatoes, undrained
3
medium Yukon gold potatoes, cut into 2-inch pieces
1
medium onion, cut into eighths
1
bag (8 ounces) baby-cut carrots (about 30)
1
package (8 ounces) whole mushrooms

Steps

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  • 1
    Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt and pepper. Cook beef in skillet about 5 minutes, stirring frequently, until brown; drain.
  • 2
    Mix gravy and tomatoes in 3 1/2- to 6-quart slow cooker. Stir in beef and remaining ingredients.
  • 3
    Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender.

Expert Tips

We love the rich, buttery flavor of Yukon gold potatoes, but you can also use 12 new potatoes (about 1 1/2 pounds), cut into fourths.

Don't cut the potatoes the night before or they will turn brown.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
145
% Daily Value
Total Fat
16g
Saturated Fat
6g
Cholesterol
70mg
Sodium
780mg
Total Carbohydrate
30g
Dietary Fiber
4g
Protein
30g
% Daily Value*:
Iron
28%
28%
Exchanges:
1 Starch; 3 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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