Description
This hearty Slow Cooker Beef Stew features tender beef chuck, fresh vegetables, and a rich, flavorful gravy made from crushed tomatoes, beef consommé, and aromatic spices. Perfect for a comforting dinner, this recipe requires minimal prep and slow cooks to develop deep, savory flavors.
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-size pieces. While on the cutting board, toss with 1 teaspoon salt and 1/2 teaspoon pepper to season evenly.
- Sear Beef: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half of the beef to the hot skillet and let it cook undisturbed for about 2 minutes until well seared on one side. Stir the beef to brown all sides but do not cook through. Remove and 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. Toss together to combine evenly.
- Make Gravy Broth: To the now-empty skillet (wipe excess grease but leave brown bits), add crushed tomatoes, beef consommé, low sodium beef broth, low sodium soy sauce, Dijon mustard, all-purpose flour, beef bouillon, sugar, cumin, paprika, oregano, and thyme. Whisk vigorously while heating and bring to a boil, then reduce to a simmer. Continue stirring until the mixture thickens to gravy consistency.
- Combine and Add Bay Leaf: Pour the thickened gravy into the slow cooker with beef and vegetables. Toss everything together to coat well. Add the bay leaf.
- Cook Stew: Cook on HIGH for 6 hours or on LOW for 10 hours until beef and vegetables are very tender. Discard bay leaf before serving.
- Final Seasoning: Taste and adjust salt and pepper as needed before serving.
Notes
- Watch the "how to make" video at the top of the post for detailed guidance.
- You may substitute low sodium beef broth if beef consommé is unavailable.
- Prep veggies and store in airtight containers ahead of time to save time on cooking day.
- Keep cut potatoes submerged in water to prevent discoloration before cooking.
- Beef can be chopped and seared the night before; cool before refrigerating in airtight containers.
- Gravy ingredients can be whisked and refrigerated ahead for convenience.
- You can assemble the entire stew in the crockpot insert and refrigerate overnight; add extra broth and cooking time if needed the next day.
- Freezing tip: Avoid freezing stew with potatoes as they become mushy; freeze without potatoes or remove them before freezing. Cool stew completely before freezing in airtight containers. Freeze up to 3 months. Thaw overnight and reheat gently.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
