Stew is the absolute perfect dinner for those cold rainy spring nights. I love the smell that fills the house and greets my family members as they are rushing in and out of the house during the weekend. Served with crusty bread and a good beer is a great way to wind down after a busy weekend.


  • 2-3 lbs. Stew Meat
  • 8 oz. Sliced Baby Bella Mushrooms
  • 1 Packet Lipton Onion Soup Mix
  • 1 Packet Italian Dressing Mix
  • 1 Packet Brown Gravy Mix
  • 1 Packet Ranch Dressing Mix
  • 1 T. Worcestershire Sauce
  • 1 Can Cream of Mushroom Soup
  • 1 C. Water
  • 3 C. Beef Broth
  • 5 Carrots (sliced)
  • 5 Russet Potatoes (cubed)
  • 1 C. Frozen Peas
  • Cornstarch


  1. Place stew meat and mushrooms in the bottom of a large crock pot.
  2. Combine onion soup mix, italian dressing mix, brown gravy mix and ranch dressing mix with water cream of mushroom soup and worcestershire sauce in a large bowl.
  3. Whisk until smooth and pour over meat and mushrooms.
  4. Cook on low for 3 hours.
  5. Add carrots and potatoes to crock pot and cook on high for 2 hours.
  6. Thicken sauce with cornstarch.
  7. Mix in peas and cook for additional 30 min.
  8. Serve and enjoy!