Description
A comforting, slow-cooked casserole that layers tender beef stew meat and vegetables beneath a cloud of creamy mashed potatoes—perfect for cozy, hearty meals.
Ingredients
1 pound beef stew meat
2 cups baby carrots
2 celery ribs, sliced or diced
2 tablespoons minced dried onion
1 teaspoon kosher salt
1 teaspoon sugar
⅔ cup water
1 (10.5 oz) can Campbell’s tomato soup
2 tablespoons minute tapioca (or ¼ cup flour)
1½ to 1¾ pounds Russet potatoes, peeled
2 tablespoons butter
¼ cup milk
Salt and pepper, to taste
Instructions
- Combine beef, carrots, celery, dried onion, salt, sugar, water, tomato soup, and tapioca (or floured beef) in a slow cooker. Stir to mix.
- Layer peeled potatoes on top of the meat and vegetable mixture.
- Cover and cook on low for 5–7 hours until beef and potatoes are tender.
- Transfer cooked potatoes to a bowl. Mash with butter and milk, seasoning with salt and pepper.
- Spoon mashed potatoes onto plates and ladle beef mixture over top. Adjust seasoning as desired.
Notes
- Use flour instead of tapioca for a traditional gravy texture.
- Add peas, mushrooms, or diced onion for more vegetables.
- Enhance flavor with thyme or rosemary.
- Can be cooked in a Dutch oven for a stovetop variation.
- Careful not to overcook potatoes to avoid watery mash.
- Prep Time: 10 minutes
- Cook Time: 5–7 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 395 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
