This crockpot brisket stew with mushrooms recipe is a case of simply peel and chop, dump in the slow cooker and six hours later you have a delicious meal.
I just love ‘bung’ recipes like this. Literally, that is all you do.
Of course, you could experiment with more veg. My little crockpot won’t fit a whole lot of extra veggies in it. It’s pretty quick though to create a separate side dish of steamed broccoli or something green and leafy like kale or spring cabbage.
If you are not going to eat your dish right away after the cooking time, make sure you keep your dish warm in a safe way.
- 2 pounds brisket beef cut into cubes
- 1 pound baby potatoes or larger potatoes cut into chunks
- 1 large onion chopped
- 4 carrots peeled chopped
- 1 can condensed tomato soup
- 1 can condensed mushroom soup
- 2 cups mushrooms sliced
- 8 bay leaves
- Add all ingredients into the slow cooker
- Stir to combine
- Cook on low for 6 hours
- Keep warm for up to 4 hours
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Amount Per Serving: Calories: 715Total Fat: 35gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 177mgSodium: 678mgCarbohydrates: 44gFiber: 6gSugar: 12gProtein: 55g
The nutritional values in this recipe are an estimate.