Description
A hearty and comforting Crock Pot beef stew made with tender chunks of beef chuck roast, potatoes, carrots, celery, onions, and a savory tomato-based gravy. Slow-cooked to perfection, this classic stew is perfect for a cozy meal and can be prepped ahead or frozen for convenience.
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
- 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 the beef into bite-sized pieces. Toss the beef with 1 teaspoon salt and 1/2 teaspoon pepper on a cutting board to evenly season.
- Sear the Beef: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half the beef to the hot skillet undisturbed for about 2 minutes to sear one side, then stir and continue cooking until browned all over but not fully cooked. Transfer 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 with the beef and toss to combine.
- Make Gravy Broth: In the now empty skillet, wipe out excess grease but keep brown bits. Add crushed tomatoes, beef consommé, beef broth, soy sauce, Dijon mustard, flour, beef bouillon, sugar, cumin, paprika, oregano, and thyme. Whisk while bringing to a boil, then reduce to a simmer. Continue whisking until the gravy thickens to a thick consistency.
- Combine and Cook: Pour the thickened gravy into the slow cooker over beef and vegetables. Add the bay leaf and toss to combine. The gravy will thin during cooking as vegetables release moisture.
- Slow Cook: Cook on HIGH for 6 hours or LOW for 10 hours until beef and vegetables are very tender. Discard bay leaf and adjust seasoning with salt and pepper to taste before serving.
Notes
- Watch the recipe video at the top of the post for visual guidance.
- Beef consommé can be substituted with low sodium beef broth if unavailable.
- Pre-cutting vegetables the night before saves time. Store potatoes submerged in water in the refrigerator to prevent browning.
- Beef can be chopped and seared a day in advance; cool completely before refrigerating.
- You can mix the gravy ingredients ahead and store in an airtight container.
- Assembling the stew completely in the slow cooker insert and refrigerating can simplify mealtime but may require additional cooking time and broth.
- Avoid freezing stew with potatoes to prevent mushy texture; remove potatoes before freezing or freeze without them.
- To freeze, cool stew completely, package airtight, and freeze up to 3 months. Thaw overnight and reheat gently.
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: 25 g
- Cholesterol: 75 mg
