Description
A hearty and comforting Slow Cooker Beef Stew made with tender beef chuck, a medley of fresh vegetables, and a rich, flavorful beef gravy. This recipe is slow-cooked to perfection, making it a perfect meal for cozy family dinners or meal prep.
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 low sodium beef broth as substitute)
- 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 beef into bite size pieces. Toss with 1 teaspoon salt and 1/2 teaspoon pepper on the cutting board to evenly season.
- Sear Beef: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half the beef and sear undisturbed for about 2 minutes until browned on one side. Stir to brown all sides but not cook 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 and toss with the beef to combine.
- Make Gravy Broth: In the now empty skillet, add crushed tomatoes, beef consommé, beef broth, soy sauce, Dijon mustard, flour, beef bouillon, sugar, and spices. Whisk continuously, initially lumps will dissolve as gravy thickens. Bring to a boil, then reduce heat to simmer until thickened to gravy consistency.
- Combine and Cook: Pour thickened gravy into the slow cooker over the beef and vegetables. Add the bay leaf and toss to combine. Cook on HIGH for 6 hours or LOW for 10 hours until beef and vegetables are very tender.
- Finish and Serve: Discard bay leaf. Taste and adjust salt and pepper as needed. Serve hot and enjoy your comforting beef stew.
Notes
- Watch the video at the top of the post for a detailed visual guide.
- If beef consommé is unavailable, use low sodium beef broth as a substitute.
- Prep vegetables a day ahead and store in airtight containers for time-saving convenience.
- Submerge cut potatoes in water to prevent browning before cooking.
- Beef can be chopped and seared a day ahead; cool to room temperature before refrigerating sealed.
- Whisk and store gravy ingredients ahead in an airtight container for easy assembly.
- Assemble all ingredients in the crockpot the night before and refrigerate the ceramic insert; add extra cooking time and broth as needed.
- Freezing with potatoes is not recommended due to texture changes. You may remove potatoes before freezing.
- Cool stew completely before freezing in airtight containers or freezer bags; freeze up to 3 months.
- Thaw frozen stew overnight in refrigerator and reheat using microwave, slow cooker, or stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
