Description
This hearty Beef Stew cooked in a slow cooker is a comforting meal featuring tender beef chuck, potatoes, carrots, celery, and onions simmered in a flavorful beef gravy broth. Perfect for an easy, hands-off dinner that warms the soul.
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 and toss with 1 teaspoon salt and 1/2 teaspoon pepper while still on the cutting board.
- Sear the beef: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half of the beef to the hot skillet and sear undisturbed for about 2 minutes until browned on one side, then stir and cook until browned all over but not cooked through. Transfer to a 6-quart or larger slow cooker. Repeat with remaining beef.
- Add vegetables: Add chopped potatoes, carrots, celery, onion, and minced garlic to the slow cooker and toss with the seared beef.
- Make gravy broth: To the now empty skillet (wipe out excess grease but keep brown bits), add crushed tomatoes, beef consommé, low sodium beef broth, soy sauce, Dijon mustard, flour, beef bouillon, sugar, cumin, paprika, oregano, and thyme. Whisk while heating to dissolve lumps. Bring to a boil then reduce to simmer until thickened to the consistency of gravy.
- Combine and season: Pour the thickened gravy into the slow cooker with the beef and vegetables. Add the bay leaf and toss everything to combine.
- Cook stew: Cook on HIGH for 6 hours until the beef and vegetables are very tender. Alternatively, cook on LOW for 10 hours if preferred.
- Finish and serve: Discard the bay leaf. Taste and season with additional salt and pepper as needed before serving.
Notes
- Watch the "how to make" recipe video for step-by-step guidance.
- If beef consommé is unavailable, substitute with low sodium beef broth.
- Prepare veggies ahead by chopping them the night before and store in airtight containers.
- To prevent potatoes from browning, submerge cut potatoes in water until ready to use.
- Beef can be chopped and seared ahead of time; refrigerate properly after cooling.
- Gravy ingredients can be whisked and stored ahead to save prep time.
- You can assemble the entire crockpot stew in the ceramic insert and refrigerate; add extra cooking time and broth if needed.
- Freezing stew with potatoes is not recommended as potatoes become mushy; freeze without potatoes or remove them before freezing.
- Allow stew to cool completely before freezing in airtight containers or bags, and freeze for up to 3 months.
- Thaw overnight in refrigerator and reheat in microwave, crockpot, or stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
