Suz’s Savory Beef Stew

One of our favorite recipe contest submissions, this meal is the epitome of cold-weather comfort food. An easy recipe that’s full of flavor, you’ll find your mouth watering all day while your slow cooker does all the work!  Recipe By Suzanne Baker of Averill Park, NY
Dish Type:

Dairy Free, Gluten Free, Main Dishes, Meat and Seafood, Nut Free


Fall, Winter

Prep Time:

10 minutes

Cook Time:

8 hours




  • 2 Tbsp SOOC Mushroom & Sage Olive Oil
  • 2 lbs Chuck Stew Beef, cubed
  • 2 large Sweet Onions, cut in eighths
  • 4 stalks Celery, sliced
  • 4 medium Carrots, sliced
  • 1 ½ cups Spicy V8 Juice
  • ½ cup Red Wine, like Cabernet
  • 2 cups Beef Broth
  • ⅓ cup Quick Cook Tapioca
  • 1 Tbsp Sugar
  • 1 Tbsp Salt
  • 1 tsp Black Pepper
  • ½ tsp SOOC Tuscan Seasoning
  • 10 oz Baby Bella Mushrooms, sliced
  • 1 cup frozen Peas
  • **Optional: 1 large Russet Potato, cubed

Products used: Mushroom & Sage Olive Oil , Tuscan Seasoning


  • In a large pan over medium-high heat, sauté the beef in the Mushroom & Sage Olive Oil until browned on all sides, about 5 minutes.
  • Once browned, add the beef and all ingredients (except the mushrooms and frozen peas) to a crockpot and stir together. Cook on low for 6 hours.
  • Add the mushrooms and frozen peas to the crockpot, stir and cook for another 2 hours.
  • Serve over a bed of mashed potatoes, or if preferred, add the cubed potato with the initial ingredients.