Susan's crockpot beef stew for a crowd

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 179.6
  • Total Fat: 4.1 g
  • Cholesterol: 39.5 mg
  • Sodium: 490.6 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 3.9 g
  • Protein: 17.0 g

View full nutritional breakdown of Susan's crockpot beef stew for a crowd calories by ingredient
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This is a dish I throw into the crockpot for a crowd. Lots of veggies and easy to make This is a dish I throw into the crockpot for a crowd. Lots of veggies and easy to make
Number of Servings: 20


    Beef, tip round, 2.9 lb Cut into pieces and browned lightly.
    Carrots, raw, 850 grams sliced
    Green Beans (snap), 400 grams
    Yellow Sweet Corn, Frozen, 400 grams
    Peas, frozen, 200 grams
    Bay Leaf, 1 grams whole
    Thyme, fresh, 2 tsp
    Pepper, black, 1 tbsp or to taste
    Salt, 1 tsp
    2 can cream of mushroom soup , 970 gram(s) (I used Unox)
    2 low-salt beef bouillon cubes (I used Knorr) per 100ml with water, 4.75 cup total (remove)
    *Potato, raw, 4.5 cup diced (remove)


In a thick bottomed pan, brown the beef in batches and then transfer to a slow-cooker or thick oven dish making sure to transfer juices as well.

Add cream of mushroom soup, crumbled bouillon cubes and about 1 liter (1qt) water or until the slow cooker is at least 1/2 full.

Turn slow cooker on high.

Add salt, bay leaf, thyme, and black pepper and stir.

In a large saucepan, pre-boil potatoes and carrots until not quite done (about 8 minutes). Cool and put in a bowl until later.

Let slow cooker cook for about 4 hours and then add all of the vegetables and stir. Replace lid and continue cooking for at least 2 more hours.

Serve with crusty bread.

Number of Servings: 20

Recipe submitted by SparkPeople user POOTERBUG.

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