Classic Stew

It’s a very rich flavour and it’s become favourite in my house, hope you enjoy!

Submitted by Kristyann Clayton

Classic Stew

It's a very rich flavour and it's become favourite in my house, hope you enjoy!
No ratings yet
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes


  • 500g diced blade steak or gravy beef (sausages for a cheaper alternative)
  • 2 large potatoes, diced
  • 2 carrots, diced
  • 2 garlic cloves, diced
  • 50g of dehydrated peas
  • Can of creamy mushroom soup
  • Can of creamy tomato soup
  • Sachet of French onion soup
  • Salt and pepper


  • Dice the steak and place in hot pan with olive oil, set to low.
  • Peel potatoes and carrots, then dice them up.
  • Spray slow cooker with cooking spray, add vegetables first
  • Turn steak up to high to finish browning the meat
  • Add rest of ingredients to slow cooker
  • Add meat last after browning, give it a stir
  • Place lid on and put on low for 6 - 8 hrs
  • I stir 3 - 4 times during cooking to prevent sticking.
  • You can experiment with other meats or spices.

9 thoughts on “Classic Stew”

  1. This was really nice! My fussy family of 6 enjoyed it. I used 1kg of gravy beef and I used cream of chicken soup instead of the mushroom and added some celery, beans and corn too and it fed us all with a bit left over.
    Will definitely make this one again.?

  2. Really easy and tasty. Doubled the meat and there was still plenty of gravy.
    Left overs were even more tasty on toast the next day!
    Will definitely be on high rotation in this house now.

  3. Love it! Been in for only 3 hours now, not only is it already starting to taste amazing it has my house smelling equally! Definitely make a regular meal!

  4. Made this tonight and it was delicious! Even my fuss-pot 5yo finished it without a word of protest. I used 3 potatoes and 3 carrots and left out the peas. I added a can of champignons with 3 hours to go. Served with bread. This will definitely be a regular meal in our household. Thank you!

  5. Thank you for the recipe. Cooked it yesterday exactly the same, but an hour before hand added a carne of corn kernels. Yummy. Will definitely make again

  6. Fantastic dish, the first recipe I’ve tried so far and it’s definitely a winner! I substituted chicken soup instead of the mushroom as Aimee did and it tastes amazing. I’m only cooking for two so end up with loads leftover and a bunch of containers full in the freezer for when I can’t be bothered cooking. Definitely something I will be cooking often, and the second time I’ve now started doubling the meat and carrots for even more leftovers.

  7. Carolyn Clarke

    I made this on Friday night but used cream of chicken soup as I had no mushroom soup, but I did add mushrooms, had some left over so I made a family pie which we are having for lunch today, will definitely make this again very tasty.

  8. This was so easy to make and absolutely delicious! It made enough for 4 of us for two nights plus leftovers for lunches. Will definitely be cooking this again!

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