Slow Cooker Beef Stew Recipe
User Reviews
4.9
Slow Cooker Beef Stew Recipe
Description
This Slow Cooker Beef Stew Recipe uses well-trimmed chuck roast chunks browned for flavor then slow cooked with diced potatoes, sliced carrots, celery, onions, and mushrooms. The cooking broth blends beef broth, tomato paste, flour for thickening, and seasoning like kosher salt and black pepper. Fresh thyme and bay leaves impart gentle herbaceous undertones as the stew simmers low for eight hours, tenderizing the meat and melding the vegetable flavors.
The stew results in succulent beef with potatoes and carrots soft but intact, in a rich, tomato-enhanced gravy. The mushrooms contribute earthiness, and the addition of peas near the end introduces color and mild sweetness. This combination creates a comforting stew with complex yet balanced layers.
Serve the stew as a standalone meal, paired with crusty bread for dipping or a simple green salad for contrast. It's well suited for leisurely cooking and hearty dinners during cooler months.
This recipe makes about 8 cups, ideal for multiple servings or leftovers. Taste and adjust seasoning before serving to suit personal preference.
Ingredients
- 2 cups beef broth low-sodium
- 3 1/2 tablespoons flour or gluten-free flour
- 3 tablespoons tomato paste
- kosher salt
- black pepper
- 2 1/2 pounds chuck roast trimmed and cut into 1 inch cubes (I prefer Prime beef, I start with a 3 lb piece before trimming off fat, boneless
- 1 1/2 cups potato peeled and diced into 1 inch pieces, Yukon gold variety
- 1 1/2 cups carrot sliced 1/2 inch thick diagonal, from 3 to 4 medium carrots
- 1 cup celery from 3 ribs, chopped
- 1 medium onion (cut into 1/2 inch pieces)
- 2 cloves garlic (minced)
- 4 ounces white button mushrooms (quartered)
- 3 prigs thyme fresh
- 2 bay leaf
- 1/2 cup peas thawed, frozen
Instructions
- Combine broth, flour, tomato paste, 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper in a blender and blend until smooth.
- Heat a large skillet oven over high heat, spray with oil and brown the beef on all sides in two batches. Transfer the beef to the slow cooker, then spray the skillet again.
- Add the carrots, celery, onions and garlic and brown, stirring about 5 minutes. Transfer to the slow cooker and add the potatoes, mushrooms, thyme and bay leaves and pour the broth mixture on top.
- Cover and cook low 8 hours, until the meat and vegetables are tender.
- Discard the thyme and bay leaves, stir in the peas and let them sit 1 minute until heated through. Taste for salt and adjust as needed.
Notes
- This recipe yields approximately 8 cups of stew, enough for several servings.
- Browning the beef and vegetables before slow cooking enhances the stew's depth of flavor.
- Discard fresh thyme sprigs and bay leaves before serving to avoid bitter bits.
- Allow peas to warm briefly at the end for freshness without overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 11/3 cups | |
| Calories | 356kcal | 18% |
| Carbohydrates | 22.5g | 8% |
| Protein | 44g | 88% |
| Fat | 10.5g | 16% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 124.5mg | 42% |
| Sodium | 410mg | 17% |
| Fiber | 3.5g | 14% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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