A simple and hearty stew that is so easy – just chop everything up, season, and slow-cook in the oven or Crockpot. You could also make this in an Instant Pot, you may want to add an additional 1/2 cup liquid.
Author:Laura
Prep Time:15 min
Cook Time:4-9 hours
Total Time:8 hours
Yield:12 servings 1x
Category:Soups and Stews
Method:Slow cooker, Oven
Ingredients
Scale
Stew Ingredients
2 lb. Chuck Roast
3 large Potatoes
6 Carrots
3 stalks Celery
1/4 lb Mushrooms (any variety)
1/4 lb Green Beans
1 medium or large Yellow Onion
Seasonings
2 t Salt
3 T Tapioca
1 t Seasoning Salt
1/2 c Tomato juice (or V-8)
2 c Beef Broth
(Optional) 2 t fresh or dry herbs – rosemary and or thyme
Instructions
Cut the Stew ingredients
Cut all stew ingredients into bite sized pieces, cutting on angle gives a nice contrast. Place in Slow-Cooker, Dutch Oven, or Pressure Cooker.
Season
Mix all seasoning ingredients together, pour over stew ingredients.
Cook
Oven-cooking: cover and place in 250F oven for 5 hours, or 225F oven for 7-8 hours.
Slow-cooker: up to 9 hours on Low, 5 hours on High.
Instant Pot: Put all ingredients in the pot, not filling the pot more than 2/3 full. Set to Pressure cook 45 minutes, letting the pressure release naturally at the end. Follow manufacturer’s instructions for releasing pressure and opening pot.