Serves: 6–8
Prep Time: 20 minutes
Cook Time: 8 hours on Low (or 4–5 hours on High)

Ingredients

• 2½ pounds beef stew meat
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups low-sodium beef stock
• 1 packet (1 oz) au jus gravy mix
• 1 packet Lipton Beefy Onion Soup Mix
• 4 cups baby carrots (or 4 large carrots, peeled and sliced)
• Prepared mashed potatoes, for serving
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Brown the beef.
   Season the stew meat with black pepper. Heat the olive oil in a large skillet over medium-high heat. Working in batches if needed, brown the beef on all sides, about 2–3 minutes per side. Transfer the beef to a 6-quart slow cooker.
2. Cook the onions.
   Reduce the heat to medium. Melt the butter in the same skillet, then add the sliced onions. Cook for 6–8 minutes until softened and lightly golden. Stir in the garlic and cook for 30 seconds.
3. Assemble the slow cooker.
   Add the onions and garlic to the slow cooker. Pour in the beef stock, then sprinkle in the au jus gravy mix and Beefy Onion Soup Mix. Stir to combine. Add the carrots on top.
4. Slow cook.
   Cover and cook on Low for 8 hours or High for 4–5 hours, until the beef is fork-tender.
5. Serve.
   Spoon the beef, carrots, and rich onion gravy over creamy mashed potatoes. Garnish with fresh parsley if desired.

Tips

• If you’d like an even thicker gravy, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 20–30 minutes of cooking.
• This recipe also freezes well for up to 3 months.