Bachelor's Stew
Submitted by cook 42
Bachelor’s Stew is a dump-and-go slow cooker beef stew with bread crumb-coated chuck, carrots, celery, mushrooms, and tomato soup. Ten minutes of prep, then the Crock-Pot does all the work.
YIELD
6 servingsPREP
10 minCOOK
10 hrsREADY
10 hrsTen minutes of prep. Zero supervision. Dinner for six when you walk through the door.
This no-fuss stew was made for the person who wants hearty, stick-to-your-ribs food without standing over a stove all day.
Beef chuck cubes get tossed in seasoned bread crumbs, then piled into the slow cooker with carrots, celery, onion, mushrooms, basil, and quick-cooking tapioca that thickens everything into a rich, scoopable gravy.
Two cans of tomato soup and a cup of beef stock provide all the liquid you need. Set it on low, walk away, and come back to a stew that tastes like it simmered for days.
Kitchen Tips
- The bread crumbs aren’t just for coating. They break down during the long cook and help thicken the stew alongside the tapioca.
- Cut the carrots and celery into chunky pieces. Thin slices will dissolve into nothing over 10 hours.
- Cook on low for the best results. High heat works in a pinch, but low and slow gives the chuck time to break down into fall-apart tender pieces.
- Resist the urge to lift the lid and check on it. Every peek releases steam and adds cooking time.
Ingredients
Directions
Wipe beef cubes well.
Combine bread crumbs with salt and pepper and toss with beef.
Place coated beef cubes in Crock-Pot and add remaining ingredients; stir well.
Cover and cook on Low for 10 to 12 hours or on High for 3 to 5 hours.
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