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Slow Cooker Beef Stew Al la Catherine Recipe

Recipe by: Cave-Girl Steph!

"This was the beef stew I grew up on. It's a great low-maintenance and delicious winter favorite! It makes excellent leftovers or next day's lunch, if it doesn't disappear before then! I have included a paleo diet alteration for this recipe in the footnotes."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook8 h
  • Ready In8 h 20 m
  • 1Place beef stew meat and butter into the bottom of a slow cooker. Put onion, baby carrots, potatoes, and bay leaves atop the beef.
  • 2Stir tomato soup, water, steak sauce, and onion soup mix together in bowl; pour over the beef and vegetables in the slow cooker. Sprinkle lemon pepper seasoning over the mixture.
  • 3Cook on Low 8 to 10 hours.
Footnotes
  • Cook's Notes:
  • For my paleo-diet version, I use zucchini, squash, or cauliflower instead of potatoes. Strict paleo dieters or those avoiding sodium may choose to omit the onion soup mix or use only half of the packet.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 6 servings
  • 282 cals
  • 1 1/2 pounds cubed beef stew meat
  • 2 tablespoons butter
  • 1 large onion, cut into 1-inch cubes
  • 1 1/2 cups baby carrots
  • 1 1/2 cups diced potatoes
  • 3 bay leaves
  • 1 (10.75 ounce) can tomato soup
  • 1 1/2 (10.75 ounce) cans water
  • 1 tablespoon steak sauce (such as A1®)
  • 1 (1 ounce) package dry onion soup mix (such as Lipton®)
  • 1/2 teaspoon lemon pepper seasoning
Nutrition

Amount per serving ( 5 total)

  • Calories:
    282
    14%
  • Fat:
    11.3
    17%
  • Carbs:
    22
    7%
  • Protein:
    23.3
    47%
  • Cholesterol:
    70
    23%

Based on a 2,000 calorie diet

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