Tips & Tricks:

• Brown the beef (optional): For even deeper flavor, you can sear the stew meat in a skillet before adding it to the slow cooker. It’s not required, but it does give it that rich, beefy depth.
• Don’t over-stir: Stir just enough to combine, then leave it alone. Over-stirring during cooking can cause the potatoes to break down too much.
• Use a liner: For easier cleanup, use a slow cooker liner, especially with thick stews like this one.
• Thicken it, if needed: If you prefer a thicker stew, remove the lid during the last 30–45 minutes of cooking or mash a few potatoes into the broth at the end.
• Cut veggies evenly: Try to keep the potato and carrot pieces similar in size so they cook at the same rate.

Substitutions:

• Stew beef → Use chuck roast cut into chunks, or even sliced sirloin for a slightly leaner option.
• Pepper → You can substitute with Coca-Cola, root beer, or even a splash of balsamic vinegar + brown sugar if you want to skip soda entirely.
• Beef broth → Use vegetable broth or water with a bouillon cube in a pinch.
• Brown gravy mix → Substitute with homemade gravy mix or a packet of au jus mix if needed.
• Beefy onion soup mix → A regular onion soup mix will work just fine.

Variations:

• Make it spicy: Add a pinch of crushed red pepper flakes or a few dashes of hot sauce for a mild kick.
• Add green beans or peas: Toss in frozen peas or green beans during the last hour of cooking for a little extra color and texture.
• Turn it into a pie: Scoop leftovers into a baking dish, top with puff pastry or mashed potatoes, and bake for an easy beef pot pie.
• Use sweet potatoes: Swap out the russets for sweet potatoes if you like a hint of sweetness and extra nutrients.
• Serve over mashed potatoes or egg noodles: Instead of as a stand-alone stew, spoon it over something starchy to make it stretch even further.