Description
This hearty Slow Cooker Beef Stew features tender beef chuck, red potatoes, carrots, celery, and onion simmered in a rich tomato and beef consommé gravy. Perfectly seasoned with garlic, herbs, and spices, this comforting stew is ideal for an easy, make-ahead meal that warms you up on any day.
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
- Season and Sear Beef: Chop the beef into bite-size pieces and toss with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half the beef and sear undisturbed for about 2 minutes until browned on one side, then stir until browned all over but not cooked through. Transfer to a 6-quart or larger slow cooker. Repeat with the remaining beef.
- Add Vegetables and Garlic: Add the chopped potatoes, carrots, celery, onion, and minced garlic to the slow cooker with the seared beef and toss to combine.
- Prepare Gravy Broth: In the now empty skillet, wipe out excess grease but leave brown bits. Add crushed tomatoes, beef consommé, beef broth, soy sauce, Dijon mustard, flour, beef bouillon, sugar, cumin, paprika, oregano, and thyme. Whisk while heating to dissolve lumps and bring to a boil. Reduce heat and simmer until the gravy thickens to desired consistency.
- Combine and Cook: Pour the thickened gravy over the beef and vegetables in the slow cooker. Add the bay leaf and toss everything together. Cover and cook on HIGH for 6 hours or on LOW for 10 hours until beef and vegetables are tender.
- Finish and Serve: Discard the bay leaf and season stew with additional salt and pepper to taste. Serve hot and enjoy your comforting beef stew.
Notes
- Watch the “how to make” video at the top of the post for step-by-step guidance.
- You can substitute low sodium beef broth for beef consommé if unavailable.
- Prep vegetables and potatoes a day ahead; store potatoes submerged in water to prevent browning.
- You can chop and sear beef the night before; cool before refrigerating.
- Whisk gravy ingredients in advance and store in an airtight container until ready to use.
- For hassle-free mornings, assemble the entire stew in the crockpot insert and refrigerate; add extra cooking time and broth as needed.
- Avoid freezing stew with potatoes as they become mushy; freeze without potatoes or remove them before freezing.
- To freeze, cool stew completely, package in airtight containers or freezer bags, remove air, label, and freeze up to 3 months.
- Thaw overnight in refrigerator and reheat in microwave, crockpot, or stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
