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Slow Cooker Beef Stew with Biscuits and Cheddar

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PREP TIME
25 min
COOKING TIME
250 min
TOTAL TIME
275 min
SERVINGS
6 servings
Dinner
Slow Cooker Beef Stew with Biscuits and Cheddar
Ingredients
  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup vegetable broth
  • 1/2 cup tomato-vegetable juice cocktail
  • 2 tablespoons sherry wine
  • 2 teaspoons Worcestershire sauce
  • 4 potatoes, peeled and diced
  • 1 (8 ounce) can whole kernel corn, drained
  • 1 cup frozen green peas, thawed
  • 1 cup diced carrots
  • 1 (4.5 ounce) can mushroom pieces and stems, drained
  • 1 teaspoon dried celery flakes
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
Instructions
1
Begin by sautéing ground beef, onion, and garlic in a skillet over medium heat. Continue cooking and stirring the mixture until it reaches a deep brown color, taking approximately 10 minutes to achieve this. Remove any excess oil from the skillet.
2
Next, combine mushroom soup, vegetable broth, tomato-vegetable juice, sherry, and Worcestershire sauce in a slow cooker. Mix these ingredients thoroughly to ensure they are well combined.
3
Add the cooked ground beef mixture to the slow cooker and stir in a variety of vegetables, including potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, black pepper, marjoram, and thyme. Cover the slow cooker to allow the flavors to meld together.
4
Finally, cook the mixture on Low for 8 hours or High for 4 hours, depending on your desired level of tenderness and sauce thickness.