Slow Cooker Beef Pot Pie Stew

Ingredients

• 2 lbs beef stew meat, cut into bite-sized pieces
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 medium potatoes, peeled and diced
• 2 carrots, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 can (10.5 oz) cream of mushroom soup
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1 can refrigerated biscuit dough

Instructions

1. Place the beef, onion, garlic, potatoes, carrots, beef broth, cream of mushroom soup, thyme, garlic powder, onion powder, salt, and pepper into the slow cooker.
2. Stir everything together until well combined.
3. Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the beef is tender.
4. During the last 30 minutes of cooking, stir in the frozen peas, corn, and shredded cheddar cheese.
5. Bake the biscuits separately according to the package directions until golden brown.
6. Place the baked biscuits on top of the stew just before serving, or split them in half and spoon the creamy beef mixture over them.
7. Garnish with extra black pepper and fresh parsley if desired.

Tips

• Add ½ cup heavy cream at the end for an even richer sauce.
• Sharp cheddar gives the best flavor.
• Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully.

This hearty, creamy meal is perfect for cold evenings and pairs wonderfully with a simple green salad or steamed vegetables.