Hearty Beef Stew {Slow Cooker}
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
7 hrs
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Total Time
7 hrs 20 mins
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Servings
8 Servings
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Calories
684 kcal
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Course
Main Course
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Cuisine
American
Hearty Beef Stew {Slow Cooker}
Description
Hearty Beef Stew {Slow Cooker} centers on boneless chuck roast cut into sizable pieces for a substantial bite. Before slow cooking, the beef is browned in oil, then combined with sautéed onions and a tomato paste–enhanced broth mixture featuring soy sauce, bay leaves, and thyme. Carrots, potatoes, and frozen peas provide hearty vegetables to complement the meat. The stew thickens with minute tapioca during the long, slow simmer, which tenderizes the beef while melding the flavors together.
The slow cooker method yields fork-tender beef with a rich, savory sauce that balances the sweetness of carrots and earthiness of potatoes. The soy sauce and tomato paste deepen the flavor profile beyond a simple broth, while the bay leaves and thyme add aromatic notes. Minute tapioca lends body without starchiness, ensuring a pleasant texture throughout.
This stew delivers a wholesome and comforting plate that can stand alone or be paired with crusty bread for dipping. Its mix of vegetables and beef makes it filling and balanced as an entree. The slow cooking allows hands-off preparation with an emphasis on flavor development through the browning steps.
Following the browning steps for beef and onions is essential to enhance the stew’s robustness. Using whole chuck roast cut by hand ensures larger, tender chunks and better value. The recipe suggests either chicken or beef broth, offering flexibility without losing the richness in the final dish.
Ingredients
- 5 pounds chuck roast cut into 1 1/2-inch pieces, boneless
- salt
- black pepper
- 2 tablespoons canola oil
- 2 medium onion finely chopped, yellow
- 1 (6-ounce) (6-ounce) can tomato paste
- 2 cups chicken broth low-sodium, or beef broth as alternative
- 3 tablespoons soy sauce
- 2 bay leaf
- 1 pound carrot peeled, and cut into 1-inch pieces
- 1 pound potato washed and cut into 1-inch pieces, red
- 1 teaspoon thyme dried
- 2 tablespoons minute tapioca
- 2 cups peas frozen
Instructions
- After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.
- Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.
- In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.
- When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.
Notes
- Browning the beef and onions before slow cooking improves flavor significantly, so it is worth the extra step.
- Cutting a whole chuck roast into chunks yourself can save money compared to pre-cut stew meat and tends to have larger pieces.
- The dish combines both beef and chicken broth options to suit preference, but browning early prevents blandness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 684kcal | 34% |
| Carbohydrates | 31g | 10% |
| Protein | 60g | 120% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 196mg | 65% |
| Sodium | 1062mg | 44% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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