A delicious Beef Stew recipe with thick beef gravy. An easy crock-pot chuck roast recipe with chunky beef pieces simmered on low for 8 hours in a rich broth with flavorful spices and herbs that’ll make this recipe a permanent fixture in your comfort meal rotation.
Slow cooker recipes are a convenient dinner staple because they are a cinch to put together. I like being able to walk away from the kitchen for hours at a time while all the cooking is done with minimal effort on my part. Just like my Slow Cooker Mississippi Pot Roast, this all in one recipe takes just 10 minutes of prep work for a classic dish like beef stew that everyone swears I spent all day cooking in the kitchen.
A flavorful thickened sauce with a deep flavor. There is nothing is more disappointing than spooning beef stew into a soup bowl and being hit with an underwhelming broth that is bland in flavor and texture. Slow cooking a classic comfort dish like beef stew deserves the utmost respect in regards to the broth and this gravy broth will hit the spot every time.
BEEF STEW INGREDIENTS
- CHUCK ROAST: Tender chunks of chuck roast simmered on low until rich and juicy. Skip the prepackaged stew meat and cut your own. For extra flavor, sear the meat in oil until golden brown. Deglaze the pan drippings with stock and add it to the slow cooker.
- HEARTY VEGETABLES: Fresh produce with classic stew vegetables and includes yellow potatoes, carrots, and celery.
- FLAVORFUL BEEF FLAVOR: For a huge flavor base boost, stir in Better Than Bouillon Beef Base. This thick roux like liquid ingredient is packed with a robust beef flavor. If you’ve ever had homemade beef stew and it was missing a key flavor then you’ll love this big flavor addition. Find it in a glass jar near the bouillon cubes. In addition, beef stock adds liquid volume to the stew to ensure there is plenty of that classic gravy broth flavor with each bite.
- AROMATIC HERBS: Onions, garlic, bay leaves. Essential culinary herbs that add incredible flavor and a diffusing aroma to the stew.
- CLASSIC STEW SEASONING: Salt, pepper, dried parsley, beefy onion powder mix.
- THICKER STEW GRAVY: Cornstarch and water thicken the gravy nicely. Alternatively, all-purpose flour may be substituted.
HOW TO MAKE CLASSIC BEEF STEW
- Cut beef into medium size chunks. Sear in oil and add to the slow cooker.
- Pour in beef stock, beef bouillon roux, and soy sauce.
- Slice carrots, onions, and potatoes. Mince garlic. Add to pot.
- Add bay leaves, salt, pepper, and parsley.
- Cook on high for 4-5 hours or on low for 8-9 hours.
- Chop celery and add to the stew.
- Thicken broth with a cornstarch slurry. Stir in Lipton powder.
- Turn to high and cook 30 minutes.
HOW TO MAKE BEEF STEW IN THE CROCK POT – 2 WAYS
8 HOURS ON LOW: HIGHLY RECOMMEND: Chuck is a tougher cut of meat. While it may be convenient to have supper on the table in 4 hours, your meat will not have enough time to break down, leaving it dry from seizing up and pushing the juices out. Cooking chuck stew “meat” on low makes all the difference!
4 HOURS ON HIGH: A convenient option for a last minute crockpot meal using a higher temperature for a shorter duration.
BEEF STEW READER TIPS & QUESTIONS
What cut of beef is in beef stew? The front shoulder, also called the chuck, is my preferred cut of meat to use. It has a nice portion of fat marbling that results in more juice and moisture. It requires a low, slow cooking temperature for a longer period of time to break down the collagen and fat. This method will produce juicy fork tender meat. Another inexpensive yet good option, when cooked slow and low, is the round ( top rear muscle) and a rump (bottom rear muscle).
When do I add the potatoes to the slow cooker? The potatoes are added at the start. Because potatoes are dense, they will need time to soften and will hold up while slow cooking. On the other hand, celery should be added towards the end.
Can I use beef stew meat? I prefer to cut my own stew meat using a chuck roast. Not only will you save money by cutting your own stew meat, but you’ll also control how much fat and connective tissue vs meat you’re using. Cooked just right, the collagen-rich portions will add a richness to each bite of tender slow cooked beef, without a mouthful of unwanted textures. However, crockpots vary greatly. I have three myself and they pretty much all cook differently.
What can I serve with stew? A crusty loaf of french bread or baguette with a little butter is my favorite addition. Bread is perfect for soaking up the extra stew gravy. For more slow cooker recipes, try this Brown Sugar Crock Pot Spiral Ham, Mississippi Pot Roast recipe, or this Easy Slow Cooker Turkey Breast.
Classic Slow Cooker Beef Stew
Ingredients
- 3½ lbs chuck roast fat trimmed, cubed
- 1 medium white onion, sliced
- 5 garlic cloves, minced
- 5 large carrots peeled, cut into 2 inch strips
- 3 yukon potatoes roughly cubed
- 2½ cups beef stock or water
- 2 tbsp Better Than Bouillon Beef Base thick roux, comes in jar
- 1½ tbsp soy sauce
- 2 bay leaves
- ½ tsp salt more to taste
- ½ tsp black pepper
- 1 tbsp dried parsley
- 4 celery ribs diced
- 1 tbsp Lipton Beefy Onion Soup Mix powder, optional
- 4 tsp cornstarch see notes if using lipton soup mix
- 4 tsp cold water
Instructions
- Cut beef into medium size chunks trimming and discarding any large fat caps.
- Sear in oil until golden brown, repeating in batches to not overcrowd the pan. Deglaze pan drippings with stock and add it to the slow cooker with the beef.
- Pour in beef stock, beef bouillon roux, and soy sauce.
- Slice onion and carrots. Roughly cube potatoes. Add to the pot.
- Add bay leaves, salt, pepper, and parsley.
- Cover with lid. Cook on LOW 8-9 HOURS (highly recommended) or on HIGH 4 hours.
- Dice celery and add to the stew the last hour if cooking on high or the last two hours if cooking on low.
- Stir in Lipton Beefy Onion Soup Mix powder if using. See notes on adjusting cornstarch amount if using the soup powder as it contains a thickener. Make a slurry stirring cold water into cornstarch. Stir in the pot.
- Turn to high and cook 30 minutes.
Notes
- FLAVORFUL BEEF FLAVOR: For a huge flavor base boost, stir in Better Than Bouillon Beef Base. This thick roux like liquid ingredient is packed with a robust beef flavor. If you’ve ever had homemade beef stew and it was missing a key flavor then you’ll love this big flavor addition. Find it in a glass jar near the bouillon cubes. In addition, beef stock adds liquid volume to the stew to ensure there is plenty of that classic gravy broth flavor with each bite.
- CLASSIC STEW SEASONING: For more flavor, stir 1-2 tbsp Lipton Beefy Onion Soup Mix powder. The cornstarch amount will need to be reduced or removed in the broth that’s used to make a slurry.
- THICKER STEW GRAVY: Cornstarch and water thicken the gravy nicely. Alternatively, all-purpose flour may be substituted. Using cornstarch will retain the color the broth while flour will turn it yellow.
Nutrition
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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2 Responses
I’ve made this twice now,and I can tell you first off it’s wonderful!
But……it is not 10 minute prep. ….took me 30 minutes with my husband chopping.Next time I will chop the night before and cube the meat….then I won’t have to supervise my husband and I will only have to sear the meat and add the ingredients.I’ll take 5 minutes off the original 30 minutes prep for the supervising and set up of my husband😀
But even with the time it takes,it’s so low maintenance after that it’s well worth it for a couple of days of no cooking,excellent flavor and better the second day.Well worth the effort.
I don’t care what time of year it is, I’m always in the mood for a good beef stew, and this one looks amazing.