Ingredients for Baltimore Crock Pot Beef Stew
- 2 lbs beef stew meat
- 1 packet dry onion soup mix
- 1 cup beef gravy
- 2 lbs potatoes
- 1 lb baby carrots
- 1 cup frozen peas
- 8 oz mushrooms
- 1/2 cup dry red wine (optional)
- 1 tsp black pepper
- 1-2 tbsp flour
- 1-2 tsp Worcestershire sauce (optional)
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How to Make Baltimore Crock Pot Beef Stew
- Brown 2 lbs beef stew meat in a skillet over medium-high heat. Drain off excess fat.
- Transfer browned beef to your crock pot. Add 1 packet onion soup mix and 1 tsp black pepper.
- Pour in 1 cup beef gravy. Then, add 2 lbs potatoes (peeled and cubed), 1 lb carrots (chopped), 1 cup frozen peas, and 8 oz mushrooms (sliced).
- Pour 1/2 cup red wine (optional) over the stew.
- Cover and cook on low for 7-9 hours, or until beef is incredibly tender.
- During the last hour of cooking, gradually stir in 1-2 tbsp flour to thicken the stew to your desired consistency.
- Stir in 1-2 tsp Worcestershire sauce (optional) for an extra layer of flavor. Taste and adjust seasoning as needed.
- Serve hot with crusty bread or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
39g
Fat
61g
Carbs
17g
