I hope you are all having an awesome Halloween weekend. After a long day at the school with Halloween parties, I am so glad to come home to dinner in the crock pot. This Game Day Beef Stew is my go-to stew recipe. It is salty, meaty, hearty and everything I love on a cold night. Serve this stew with our famous Cornbread and you will be in fall heaven! This is also one of our featured recipes this week on our Meal Planner. All of the ingredients you need for this soup are all on sale at your local grocery store. You can make up a huge pot of this soup for under $10. Now that’s a deal!

Want some more delicious soup and fall recipes, download our NEW ebook 90 Fall Favorite Recipes. You are going to LOVE these recipes! Hope you have a wonderful weekend and we’ll be back Monday 😉 Thanks friends and have a safe and fun Halloween!

Game Day Beef Stew
  1. 1 lb. cooked and shredded beef roast (leftover's work great!)
  2. 2 cans cream of mushroom soup
  3. 2 c. carrots, sliced
  4. 4 potatoes, cubed into 1/2 inch pieces
  5. 1 onion, cut into small chunks
  6. 1 c. celery, diced
  7. 1 c. frozen peas (optional)
  8. 1 package Lipton Onion Soup Mix
  9. Water or beef broth--enough to cover the chopped vegetables
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  1. If you have cooked and shredded beef roast, set that side until the soup is ready for the meat to be added. If you don't already have cooked beef, place a beef roast into a crock pot and season with salt and pepper. Add a cup of water to the roast and cook in the slow cooker for 3-4 hours, or until the meat can easily be shredded. While the roast is cooking, you can prepare the other stew ingredients. For the soup: cut up all of the onions, potatoes, carrots and celery. Place them in a large pot with enough water or beef broth to cover the vegetables (but not too much more than that). Bring to a low boil and let the vegetables cook until they become tender. Cut up the cooked, and shredded beef and place into the soup pot with the vegetables. Sprinkle with the onion soup mix and add two cans of cream of mushroom soup and extra water or broth if needed (you don't want to add too much water or the soup will be too thin). Simmer until the stew is thick and warmed through. Season the soup with extra salt and pepper as needed. If you like a little kick, you can also add some cayenne pepper for some spice. About 10 minutes before serving, add the frozen peas to the stew and let them warm through. You don't want to cook those too long in the stew or they will lose their bright green color. Serve the stew warm with your favorite bread or cornbread.
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