Description
This hearty Slow Cooker Beef Stew features tender chunks of seared beef, red potatoes, carrots, celery, onion, and garlic simmered in a rich, flavorful beef gravy broth made with crushed tomatoes, beef consommé, and aromatic spices. Perfect for a comforting, easy-to-make meal with minimal hands-on time.
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 beef: Chop the beef into bite size pieces. Toss with 1 teaspoon salt and ½ teaspoon pepper while on cutting board.
- Sear beef: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half the beef and let cook undisturbed for about 2 minutes to sear one side, then stir and cook until browned all over but not fully cooked. Remove beef to slow cooker. Repeat with remaining beef.
- Add vegetables: Add potatoes, carrots, celery, onion, and garlic to the slow cooker and toss with the beef.
- Make gravy broth: In the now empty skillet, wipe out excess grease but keep browned bits. Add crushed tomatoes, beef consommé, beef broth, soy sauce, Dijon mustard, all-purpose flour, beef bouillon, sugar, cumin, paprika, oregano, and thyme. Whisk together, initially lumpy due to flour, then bring to a boil and reduce to a simmer until thickened to gravy consistency.
- Combine and cook: Pour the gravy broth into the slow cooker with the beef and vegetables. Add bay leaf and toss to combine. Cook on HIGH for 6 hours or LOW for 10 hours until beef and vegetables are tender.
- Finish and serve: Discard bay leaf. Season stew with additional salt and pepper to taste before serving.
Notes
- Watch the "how to make" recipe video at the top of the post for visual guidance.
- Substitute low sodium beef broth if beef consommé is unavailable.
- Prep vegetables the night before for convenience. Store potatoes submerged in water in the refrigerator to prevent browning.
- Beef can be chopped and seared a day ahead; cool before refrigerating in airtight container.
- Gravy ingredients can be whisked together and stored ahead of time.
- Assemble the entire slow cooker insert the night before and refrigerate for easier morning prep; add extra cooking time and broth if needed.
- For freezing, omit potatoes or remove them before freezing to avoid mushy texture. Cool stew completely, package airtight, and freeze up to 3 months. Thaw overnight and reheat in microwave, slow cooker, or on stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
