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Ranch Crockpot Beef Stew

Ranch Crockpot Beef Stew

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.
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Prep Time 20 minutes
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 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)

Equipment

  • Slow Cooker
  • Large skillet Optional, for searing beef
  • Small Bowl

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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.
  6. 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

Notes

This recipe is perfect for busy weeknights or any time you crave a deeply satisfying, home-cooked dish without the fuss. Allowing the stew to cool completely before storing is important for food safety.
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