CAMPBELLS BEEF STEW SLOW COOKER SAUCE RECIPES

Steps:

• Pour soy sauce and dry onion soup mix into the slow cooker; mix well. Place chuck roast into the slow cooker. Add water until the top 1/2 inch of the roast is not covered. Sprinkle ground pepper on top.
• Cover and cook on low for 22 hours.

Steps:

• In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate. 
• In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes. 
• Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves. 
• Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
• Add potatoes and simmer, covered, until potatoes are tender, 15 minutes. 
• Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.