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Slow Cooker Beef and Potato Stew

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Servings 4

Ingredients
  

  • 1 1/2 cup reduced sodium chicken broth
  • 1- 10.5 oz can condensed French Onion soup
  • 1 cup water
  • 3 Tbsp tomato paste
  • 1 Tbsp reduced sodium soy sauce
  • 3 pounds boneless beef chuck cut into 1 1/2-inch cubes, excess fat trimmed
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 pounds baby Yukon Gold potatoes scrubbed and cut in half or quarters
  • 1 medium onion large dice cut
  • 3 medium carrots peeled, cut into large chunks
  • 2 cups frozen peas
  • additional salt and pepper to taste
  • 1/4 cup potato flakes instant mashed potato, as need to thicken stew
  • crusty bread toasted for serving

Instructions
 

  • Add chicken broth, onion soup, water, tomato paste, and soy sauce into bowl of slow cooker. Whisk to breakup and distribute tomato paste.
  • In a large bowl, season beef with salt and pepper. Mix to combine.
  • Add seasoned beef, potatoes, onion, and carrots to slow cooker. Cover with lid and cook on high for 6-7 hours until the beef is tender.
  • Before serving, add frozen peas and allow to cook for 5-8 minutes. Stir in 1/4 cup potato flakes to thicken soup. Add additional potato flakes 1 tablespoon at a time to achieve desired thickness. Season with additional salt and pepper to taste. Serve with toasted crusty bread.