Description
This hearty Beef Stew recipe is slow-cooked to perfection in a crock pot, combining tender chunks of beef chuck with red potatoes, carrots, celery, and a rich, flavorful beef gravy broth. Perfect for a comforting meal any day.
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 (or substitute low sodium beef broth)
- 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 Beef: Chop beef into bite size pieces and toss with 1 teaspoon salt and 1/2 teaspoon pepper while still on the cutting board.
- Sear Beef: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half the beef and cook undisturbed for about 2 minutes until seared on one side. Continue cooking, stirring, until beef is browned all over but not cooked through. Transfer beef 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 with the beef. Toss to combine.
- Make Gravy Broth: In the now empty skillet, wipe out excess grease but leave brown bits. Add crushed tomatoes, beef consommé, beef broth, soy sauce, Dijon mustard, flour, beef bouillon, sugar, cumin, paprika, oregano, and thyme. Whisk to combine, bringing to a boil, then reduce to a simmer and cook until thickened to gravy consistency.
- Combine Gravy and Stew: Pour the thickened gravy mixture into the slow cooker with beef and vegetables. Add the bay leaf and toss everything to combine.
- Cook Slow Cooker Stew: Cook on HIGH for 6 hours or on LOW for 10 hours, until beef and vegetables are very tender. Discard the bay leaf. Adjust seasoning with salt and pepper to taste.
Notes
- Watch the "how to make" recipe video for helpful tips.
- You can substitute low sodium beef broth for beef consommé if unavailable.
- Pre-cut vegetables can be stored in an airtight container overnight for convenience.
- Submerge cut potatoes in water to prevent browning.
- Beef can be chopped and seared a day ahead; store in the refrigerator before cooking.
- Gravy ingredients can be whisked together and stored ahead in an airtight container.
- You can assemble the stew entirely in the crockpot ceramic insert and refrigerate, adding extra cooking time and broth if needed.
- Freezing the stew with potatoes is not recommended for texture; remove potatoes before freezing or freeze without them.
- Cool stew completely before freezing in airtight containers or freezer bags. Freeze for up to 3 months.
- Thaw overnight in the refrigerator and reheat via microwave, crockpot, or stove.
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: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
