Ranch Crockpot Beef Stew offers a comforting and incredibly easy way to enjoy a hearty, flavorful meal with minimal effort. This recipe is perfect for busy weeknights or any time you crave a deeply satisfying, home-cooked dish without the fuss.
Key Ingredients for Ranch Crockpot Beef Stew
- 2 lbs beef chuck roast, trimmed and cut into 1-inch cubes
- 1 packet (1 oz) dry ranch seasoning mix
- 1 packet (1 oz) dry onion soup mix
- 1 (10.5 oz) can condensed cream of mushroom soup, undiluted
- 1 cup beef broth
- 1 lb baby carrots, scrubbed
- 1 lb Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 1/2 cup chopped yellow onion (about half a medium onion)
- 2 tablespoons olive oil (optional, for searing beef)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
- Sour cream or a dollop of Greek yogurt (for serving, optional)
How to Make Ranch Crockpot Beef Stew
This Ranch Crockpot Beef Stew is the epitome of effortless comfort food, bringing together tender beef, savory ranch flavors, and hearty vegetables in a rich, unctuous sauce. It requires minimal prep, allowing your slow cooker to do all the heavy lifting, resulting in a deeply flavorful and satisfying meal. With a preparation time of just 20 minutes, you can enjoy this delicious stew any night of the week.
Step-by-Step Instructions
- Prepare the Beef: If you prefer, you can sear the beef cubes for added flavor and texture. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the beef cubes generously with salt and pepper. Brown the beef in batches on all sides, ensuring not to overcrowd the pan. This step is optional but highly recommended for a richer taste. If skipping this step, you can proceed directly to adding the beef to the slow cooker.
- Combine Dry Seasonings: In a small bowl, whisk together the dry ranch seasoning mix and the dry onion soup mix until well combined. This will ensure even distribution of flavor throughout the stew.
- Layer Ingredients in Slow Cooker: Place the beef cubes (seared or raw) into the bottom of your slow cooker. Sprinkle the combined ranch and onion soup mixes evenly over the beef.
- Add Wet Ingredients and Vegetables: Pour the undiluted can of cream of mushroom soup over the seasoned beef. Add the beef broth and stir to begin combining. Then, add the baby carrots, cubed potatoes, and chopped yellow onion to the slow cooker, distributing them evenly around the beef.
- Cook the Stew: Secure the lid on your slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours, or until the beef is fork-tender and the vegetables are cooked through. The longer cooking time on low will result in even more tender meat and melded flavors.
- Season and Serve: Once cooked, carefully stir the stew to ensure all the ingredients are well-distributed in the thickened sauce. Taste and adjust seasoning with salt and freshly ground black pepper if needed. Ladle generous portions of the hot Ranch Crockpot Beef Stew into bowls. Garnish with fresh chopped parsley and a dollop of sour cream or Greek yogurt, if desired, for an extra creamy finish.
Why You’ll Love This Ranch Crockpot Beef Stew
You’ll absolutely adore this Ranch Crockpot Beef Stew for its incredibly tender, melt-in-your-mouth beef infused with the irresistible savory goodness of ranch seasoning. Unlike a traditional beef stew that can sometimes be a bit time-consuming, this slow cooker version turns simple ingredients into a culinary masterpiece with minimal effort, saving you time and money compared to dining out. The creamy mushroom soup base, when combined with the ranch and onion packets, creates a deeply flavorful and comforting sauce that is simply out of this world, making each bite a delightful experience.
This hearty dish is a game-changer for busy families and anyone looking for a fuss-free yet utterly delicious meal. Think of it as your new go-to for weeknight dinners, offering a much simpler route to a satisfying beef stew experience that even a novice cook can master. Don’t hesitate, grab your slow cooker and give this amazing Ranch Crockpot Beef Stew a try – your taste buds (and your schedule!) will thank you!
Storing and Reheating Tips
Properly storing and reheating your Ranch Crockpot Beef Stew is key to enjoying its deliciousness even after the initial meal.
- Refrigeration: Allow the stew to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the cooled stew in freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
- Reheating (Stovetop): Gently reheat the stew in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of beef broth or water if the stew has thickened too much.
- Reheating (Microwave): Reheat individual portions in the microwave on medium power, stirring halfway through, until hot.
- Reheating from Frozen: Thaw the stew overnight in the refrigerator before reheating using the stovetop or microwave method.
Final Thoughts
The Ranch Crockpot Beef Stew is a foolproof recipe that delivers incredible flavor with minimal effort, making it a perfect comfort food for any occasion. Encourage everyone to give this incredibly easy and delicious slow cooker meal a try for a truly satisfying dining experience.
Ranch Crockpot Beef Stew
Ingredients
Equipment
Method
- If you prefer, you can sear the beef cubes for added flavor and texture. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the beef cubes generously with salt and pepper. Brown the beef in batches on all sides, ensuring not to overcrowd the pan. This step is optional but highly recommended for a richer taste. If skipping this step, you can proceed directly to adding the beef to the slow cooker.2 tablespoons olive oil, Salt, 2 lbs beef chuck roast
- In a small bowl, whisk together the dry ranch seasoning mix and the dry onion soup mix until well combined. This will ensure even distribution of flavor throughout the stew.1 packet (1 oz) dry ranch seasoning mix, 1 packet (1 oz) dry onion soup mix
- Place the beef cubes (seared or raw) into the bottom of your slow cooker. Sprinkle the combined ranch and onion soup mixes evenly over the beef.2 lbs beef chuck roast, 1 packet (1 oz) dry ranch seasoning mix, 1 packet (1 oz) dry onion soup mix
- Pour the undiluted can of cream of mushroom soup over the seasoned beef. Add the beef broth and stir to begin combining. Then, add the baby carrots, cubed potatoes, and chopped yellow onion to the slow cooker, distributing them evenly around the beef.1 (10.5 oz) can condensed cream of mushroom soup, 1 cup beef broth, 1 lb baby carrots, 1 lb Yukon Gold potatoes, 1/2 cup chopped yellow onion, 2 lbs beef chuck roast, 1 packet (1 oz) dry ranch seasoning mix, 1 packet (1 oz) dry onion soup mix
- Secure the lid on your slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours, or until the beef is fork-tender and the vegetables are cooked through. The longer cooking time on low will result in even more tender meat and melded flavors.
- Once cooked, carefully stir the stew to ensure all the ingredients are well-distributed in the thickened sauce. Taste and adjust seasoning with salt and freshly ground black pepper if needed. Ladle generous portions of the hot Ranch Crockpot Beef Stew into bowls. Garnish with fresh chopped parsley and a dollop of sour cream or Greek yogurt, if desired, for an extra creamy finish.Salt, Fresh parsley, Sour cream or a dollop of Greek yogurt