Description
This comforting Slow Cooker Beef Stew features tender beef chuck, hearty red potatoes, carrots, celery, and onions simmered in a rich, flavorful beef gravy broth. Perfect for an easy, hands-off meal that delivers classic taste and satisfying warmth.
Ingredients
Scale
Beef Stew
- 1 tablespoon vegetable oil
- 2 pounds boneless beef chuck roast cut into bite size pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4-5 medium red potatoes, chopped (about 1 pound)
- 4 medium carrots, peeled and sliced
- 4 stalks celery, sliced thick (1/4”–1/2”)
- 1 large onion, chopped
- 4-6 garlic cloves, minced
- 1 bay leaf
Beef Gravy Broth
- 1 14 oz. can crushed tomatoes
- 1 10.5 oz. can beef consommé
- 1 15 oz. can low sodium beef broth
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Dijon mustard
- 1/3 cup all-purpose flour
- 2 teaspoons beef bouillon
- 1 1/2 teaspoons sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Instructions
- Prepare the beef: Chop the beef chuck roast into bite size pieces. Toss the meat with 1 teaspoon salt and 1/2 teaspoon pepper on a cutting board.
- Sear the beef: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half of the beef and cook undisturbed for about 2 minutes until nicely seared on one side, then stir until browned all over but not cooked through. Transfer to a 6-quart or larger slow cooker. Repeat with remaining beef.
- Add vegetables and garlic: Add the chopped potatoes, sliced carrots, celery, chopped onion, and minced garlic to the slow cooker. Toss with the seared beef.
- Make the gravy broth: In the now empty skillet, wipe out excess grease but leave the browned bits. Add crushed tomatoes, beef consommé, low sodium beef broth, soy sauce, Dijon mustard, all-purpose flour, beef bouillon, sugar, cumin, paprika, oregano, and thyme. Whisk the mixture while bringing it to a boil, then reduce heat and simmer until thickened to gravy consistency.
- Combine and cook: Pour the thickened gravy into the slow cooker and toss everything to combine. Add the bay leaf. The gravy will thin as vegetables release moisture while cooking.
- Slow cook: Cook on HIGH for 6 hours or LOW for 10 hours until vegetables and beef are very tender. Discard the bay leaf after cooking.
- Season and serve: Adjust seasoning with salt and pepper to taste before serving.
Notes
- Substitute low sodium beef broth if beef consommé is unavailable.
- Pre-cut vegetables and store them refrigerated the night before to save time.
- Submerge cut potatoes in water to prevent browning before cooking.
- Beef can be chopped and seared a day ahead; cool before storing in the refrigerator.
- Gravy ingredients can be whisked and stored separately in advance for convenience.
- You can assemble the entire stew in the crockpot insert and refrigerate overnight for hassle-free cooking; add extra broth and time if needed.
- Freezing the stew with potatoes is not recommended due to texture changes; remove potatoes before freezing if preferred.
- Cool stew completely before freezing. Freeze in airtight containers or freezer bags for up to 3 months.
- Thaw overnight in the refrigerator and reheat on stovetop, microwave, or slow cooker.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
