Description
This hearty Beef Stew recipe is perfect for slow cooker enthusiasts looking for a comforting, flavorful meal. Tender chunks of beef simmer with potatoes, carrots, celery, and a rich tomato-based gravy for a classic and satisfying dish.
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 and Season Beef: Chop meat into bite size pieces. While meat is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper to season evenly.
- Sear Beef: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half of the beef to the very hot skillet and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side. Continue to cook while stirring until beef is browned all over but not cooked through. Remove beef to a 6-quart or larger slow cooker. Repeat with remaining beef.
- Add Vegetables: Add all of the chopped vegetables and minced garlic to the slow cooker and toss together with the seared beef.
- Make Gravy Broth: Add all the Beef Gravy Broth ingredients to the now empty skillet (wipe out excess grease but leave brown bits). Whisk the flour at first to dissolve lumps. Bring to a boil then reduce to a simmer until thickened to the consistency of gravy.
- Add Gravy to Slow Cooker: Pour the thickened gravy over the beef and vegetables in the slow cooker. Toss to combine evenly and add the bay leaf. The gravy will thin as the stew cooks from the moisture of the vegetables and beef.
- Cook Stew: Cook on HIGH for 6 hours or on LOW for 10 hours until the beef and vegetables are very tender.
- Finish and Serve: Discard the bay leaf. Taste and season with additional salt and pepper as desired. Serve warm for a comforting meal.
Notes
- Watch the "how to make" recipe video at the top of the post for visual guidance.
- You can substitute low sodium beef broth if beef consommé is unavailable.
- Pre-cut veggies the night before and store in airtight containers to save prep time.
- To prevent potatoes from browning after chopping, submerge them in water and refrigerate until ready to use.
- Chop and sear beef ahead of time, then refrigerate in airtight containers to streamline cooking day.
- Whisk gravy ingredients together and store airtight to prepare in advance.
- Fully assemble the stew in the slow cooker insert and refrigerate before cooking for hassle-free mornings. Adjust cooking time and broth if needed.
- Freeze cooked stew without potatoes for best texture, or remove potatoes before freezing. Use airtight containers and freeze up to 3 months.
- Thaw frozen stew overnight in refrigerator and reheat by microwave, slow cooker, or stovetop as preferred.
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: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
