Slow Cooker August Beef Stew (Poor Man’s Style)

Slow Cooker August Beef Stew: This simple slow cooker beef stew uses only six easy ingredients that you may already have in your kitchen. It cooks low and slow all day, turning basic ingredients into a warm, hearty meal with rich gravy. Perfect for busy days when you want a filling dinner without much work at all.

🛒 Ingredients

• 2 pounds frozen raw beef knuckles
• 2 jars brown gravy (12 ounces each)
• 4 medium russet potatoes, peeled and cut into big pieces
• 4 carrots, peeled and cut into thick slices
• 1 medium yellow onion, chopped
• 1 packet onion soup mix

Servings: 6

👩‍🍳 Directions: Slow Cooker August Beef Stew

1. Get your slow cooker ready. Spray the inside of your slow cooker with a light coat of nonstick cooking spray so nothing sticks.
2. Add the meat first. Place the frozen beef knuckles right at the bottom of the slow cooker. There’s no need to thaw them first.
3. Layer in the veggies. Scatter the chopped potatoes, carrot rounds, and chopped onion evenly over and around the meat.
4. Pour in the gravy. Open both jars of brown gravy and pour them over the meat and vegetables, making sure everything gets a good coating.
5. Sprinkle the soup mix. Shake the onion soup mix over everything in the pot. Spread it out so it covers the food evenly. This adds extra flavor as it cooks.
6. Cover and cook. Put the lid on the slow cooker. Cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the beef is fall-apart tender and the potatoes and carrots are soft.
7. Check and stir. About 30 minutes before serving, give the stew a gentle stir. Check that the meat shreds easily and the vegetables are fully cooked through.
8. Serve it up. Ladle the hot stew into bowls. Serve it with warm biscuits, cornbread, or buttered bread, and add a side salad or veggies if you like.