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A hearty and comforting slow cooker beef stew made with seared chuck roast, Yukon potatoes, carrots, and a rich beef broth thickened to a luscious gravy consistency.

Ingredients

Scale
  • 3 pound chuck roast, boneless
  • 1 teaspoon Kosher salt, divided
  • 1/2 teaspoon coarse ground black pepper
  • 1 yellow onion, chopped
  • 4 carrots, peeled and cut into 2-inch chunks
  • 4 Yukon potatoes, cut into 2-inch chunks
  • 4 cups beef broth
  • 1/4 cup tomato paste
  • 1 dried bay leaf
  • 1 teaspoon thyme
  • 4 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour

Instructions

  1. Trim any large chunks of fat from the 3 lb chuck roast and pat it dry.
  2. Season the roast with half the kosher salt and all the black pepper.
  3. Heat a large skillet or stovetop-safe slow cooker insert over medium-high heat and add a bit of oil.
  4. Sear the roast on all sides 4–6 minutes per side until a deep golden crust forms, searing in batches if necessary.
  5. Remove the roast and pour a splash of beef broth into the hot pan, scrape up browned bits, and pour the deglazed liquid into the slow cooker.
  6. Add the chopped onion to the hot pan and cook about 3 minutes, stir, then cook another 3 minutes until softened and beginning to brown; transfer onions to the slow cooker.
  7. Cut the seared roast into 2–3 inch pieces and place them in the slow cooker.
  8. Add carrots, Yukon potatoes, remaining salt, beef broth, tomato paste, bay leaf, thyme, minced garlic, and Worcestershire sauce to the slow cooker and stir to combine.
  9. Cover and cook on low for 7 hours (or on high for 4–5 hours) until the beef is tender and the vegetables are cooked but not mushy.
  10. Whisk together softened butter and flour to form a paste (or make a cornstarch slurry) and stir it into the stew.
  11. Cook an additional hour on low (or until the stew thickens to your liking).
  12. Remove the bay leaf and adjust seasoning with salt and pepper.

Notes

If using a slow cooker without stovetop capability, sear the meat in a separate pan., For gluten-free option, substitute flour thickener with a cornstarch slurry., You can add mushrooms, parsnips, turnips, or pearl onions for variation., Adding one cup red wine in place of one cup beef broth deepens the flavor., This stew can be prepared in an Instant Pot by sautéing the meat and pressure cooking for 45 minutes followed by natural release., Store leftovers in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.

Nutrition

Find it online: https://margorecipes.com/ultimate-slow-cooker-beef-stew/