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Slow Cooker Beef Stew

Fall-apart chuck roast, chunky vegetables, and a rich self-thickening gravy. Seared beef, layered seasoning, and an 8-hour slow braise make this the definitive comfort stew.
Print Recipe
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 bowls
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes (1.4kg) not pre-cut stew meat
  • 0.33 cup all-purpose flour (40g) for coating the beef
  • 1.5 tsp salt divided, plus more to taste
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic cloves, minced
  • 2 tbsp tomato paste
  • 4 cups beef broth (950ml) low sodium
  • 2 tbsp Worcestershire sauce
  • 1 tsp sugar rounds out the tomato
  • 1 tsp dried thyme
  • 2 bay leaves
  • 4 large carrots, cut into 1-inch pieces
  • 3 ribs celery stalks, cut into 1-inch pieces
  • 1.5 lbs baby potatoes, halved (680g)
  • 1 cup frozen peas (150g) stirred in at the end
  • 2 tbsp fresh parsley, chopped for serving

Equipment

  • 6-quart slow cooker
  • Large skillet, for searing

Method
 

  1. Pat the beef cubes dry with paper towels. Toss with the flour, 1 teaspoon of the salt, and the black pepper until lightly coated.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches until deeply browned on at least two sides, about 2 to 3 minutes per side. Transfer to the slow cooker. Do not crowd the pan.
  3. In the same skillet, add the onion and cook 3 minutes. Add the garlic and tomato paste and cook 1 minute more, until the paste darkens. Pour in a splash of the beef broth and scrape up all the browned bits.
  4. Add the carrots, celery, and potatoes to the slow cooker. Pour in the remaining broth, the Worcestershire sauce, sugar, thyme, bay leaves, and the remaining 0.5 teaspoon salt. Stir gently.
  5. Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours), until the beef is fall-apart tender. Do not lift the lid during cooking.
  6. Discard the bay leaves. Stir in the frozen peas and let stand 5 minutes. Taste and adjust salt. Ladle into bowls and top with fresh parsley.

Notes

Tips: Sear the beef for real depth; cut cubes to 1.5 inches since they shrink. Salt in layers. Start with less broth than feels right, the meat releases juice. Storage: Refrigerate up to 4 days; tastes even better on day two. Freezes up to 3 months. Nutrition is estimated per serving.