When the weather gets colder, the crock pot gets a lot more attention in our house! We use it to make all sorts of recipes, from soups and stews to main dishes and even desserts. This slow-cooker beef stew is one of our favorites because it’s so easy to make, and the beef turns out so tender and flavorful!
Chuck roast is used as the main protein in this recipe. This tough cut of meat is perfect for slow cooking because it becomes incredibly tender when cooked low and slow. The beef is simmered in a savory stock seasoned with spices along with vegetables like potatoes, carrots, and celery to make it even more healthy and hearty!
Make this meal on a busy weeknight or for a slower Sunday dinner. Either way, it will be a hit with the whole family!
INGREDIENTS YOU’LL NEED
- Chuck Roast – Also known as pot roast, this beef gets nice and tender when slow-cooked, especially when cut into chunks.
- Butter – Used to sear the meat to give it a nice crust along with a rich buttery flavor.
- Vegetables – A mix of onion, garlic, carrots, Yukon gold potatoes, and celery give this dish texture and aromatic flavor and packs it with nutrients and fiber.
- Beef Broth – Adds even more beef flavor for all of the ingredients to slow cook in.
- Worchestershire Sauce – Gives the dish a hint of deep salty umami flavor.
- Tomato Paste – Adds an acidic tomato flavor to the broth that pairs well with the natural flavors of beef.
- Seasonings – To properly season the base of the dish, you’ll need ground black pepper salt, dried rosemary, dried thyme, and two bay leaves.
- Cornstarch Slurry – Mix a bit of cornstarch and cold water together to create a slurry that helps thicken the broth, so it coats all of the meat and vegetables.
- HOW TO MAKE BEEF STEW IN THE CROCK POT
- Brown the chuck roast: Add the butter in batches to a large skillet over medium-high heat. Add the prepared chuck roast and sear for 45 seconds on each side. Once seared, place the meat in the slow cooker and sear the remaining batches of meat.
- Cook the onion and garlic: Using the leftover butter and fat in the skillet, add the onion and saute for 3-4 minutes or until it softens. Then, add the minced garlic and cook for 30 seconds until fragrant. Add both to the slow cooker along with the beef.
- Assemble the beef stew: To the crock pot, add the beef broth, Worcestershire sauce, carrots, potatoes, tomato paste, celery, black pepper, salt, rosemary, and thyme. Stir until well combined. Then, place bay leaves on top, so you don’t lose them.
- Add the lid: Cover and cook on low for 8 to 9 hours or high for 4 to 5 hours. The beef should be tender and fall apart with a fork.
- Thicken the broth: Make a slurry by whisking the cold water and cornstarch together until there are no lumps. Pour into the stew and mix. Continue to cook for 10 minutes or until the sauce begins to thicken. Serve while hot, and enjoy!
- RECIPE TIPS
- When preparing the chuck roast, be sure to remove any excess fat.
- You can skip this step if you don’t have time to sear the beef. However, searing does help to lock in flavor and makes the dish taste much better.
- We prefer Yukon gold potatoes in this recipe because they hold their shape well and have a buttery texture. However, you can use any potato that you like!
- Cut all the vegetables into bite-sized pieces to ensure they cook evenly.
- If your stew is too thick, thin it out with additional beef broth. If it’s too thin, mix together more cornstarch and water to make a slurry and add it to the stew.
- Beef stew is best served hot with some fresh parsley sprinkled on top for garnish.
