Ultimate Slow Cooker Beef Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 hrs
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Total Time
8 hrs 20 mins
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Servings
8 Servings
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Calories
425 kcal
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Course
Main Course
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Cuisine
American
Ultimate Slow Cooker Beef Stew
Description
The Ultimate Slow Cooker Beef Stew begins by seasoning and browning boneless chuck roast on all sides to deepen flavor. The beef is cut into chunks and added to a slow cooker along with sautéed onions, carrots, and potatoes. Beef broth, tomato paste, dried bay leaf, thyme, minced garlic, and Worcestershire sauce combine to create the cooking liquid. The stew cooks on low heat for about 7 hours, allowing the meat to become tender and the vegetables to soak up rich flavors. A butter-flour mixture is added late in cooking to thicken the stew to a smooth, hearty consistency.
This method yields tender beef chunks with a robust broth slightly thickened to cling to the meat and vegetables. The carrots and potatoes become soft but still hold shape, contributing texture and sweetness to the dish. The stew is traditional and filling, ideal for cooler days or making in large batches.
The recipe also suggests an alternative broth flavor enhancer using Beef Better than Bouillon for extra depth. Storage and reheating instructions are not given explicitly, but the notes highlight flavor adjustments and ingredient substitutions that support practical home preparation.
Ingredients
- 3 pound chuck roast , boneless
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
- 1 yellow onion , chopped
- 4 carrot peeled and cut into 2 inch chunks
- 4 yukon potatoes , cut into 2 inch chunks
- 4 cups beef broth *
- 1/4 cup tomato paste
- 1 bay leaf dried
- 1 teaspoon thyme
- 4 cloves garlic , minced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter unsalted
- 2 tablespoons flour
Instructions
- Preheat a large skillet or aluminum slow cooker insert on high heat.
- Season the beef with half the salt and all the pepper.
- Add to the skillet and brown on each side for 4-6 minutes or until deeply browned on each side.
- Remove the beef from the pan and add in the onions.
- Cut the beef into 2-3 inch chunks and add it to the slow cooker.
- Cook the onions for 3 minutes, stir then cook another 3 minutes.
- Into the slow cooker add the onions, carrots, potatoes, broth, second half of the salt, tomato paste, bay leaf, thyme, garlic and Worcestershire sauce.
- Stir all the ingredients until well mixed and cook on low for 7 hours.
- In a small bowl mix the butter and flour and add it to the slow cooker and stir.
- Cook an additional hour or until thickened.
Notes
- Using Beef Better than Bouillon instead of broth enhances the stew’s beef flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 425kcal | 21% |
| Carbohydrates | 18g | 6% |
| Protein | 37g | 74% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 963mg | 40% |
| Potassium | 1204mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 5340IU | 107% |
| Vitamin C | 15.4mg | 17% |
| Calcium | 83mg | 8% |
| Iron | 7.1mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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