Slow Cooker Beef Stew
Inspired by our Bookstorm feature this month, Let Your Voice Be Heard: The Life and Times of Pete Seeger, there was a pot of stew bubbling in many a hobo camp during the Great Depression and many a hootenanny in the ’50s and 60s’. This quick-to-assemble version can stay in your slow cooker until you’re ready to eat.
- 3.5 lb boneless chuck or round or stew meat
- 1 Tbsp Kitchen Bouquet
- 1 12 oz can flat beer
- 1 envelope onion soup mix
- 1 envelope brown gravy mix
- 1 tsp Worcestershire sauce
- 1 can cream of mushroom soup
- 4 cups assorted frozen vegetables of your choice
- Cut beef into 1.5” cubes. Place them in the slow cooker and mix in Kitchen Bouquet. Add beer, onion soup mix, brown gravy mix, and Worcestershire sauce. Set pot to 200 degrees (low) and let cook for 8 to 10 hours. Stir in mushroom soup and vegetables and cook an additional 30 to 40 minutes. Makes about 8 servings.