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A cozy and comforting slow cooker beef stew with tender chunks of chuck roast, carrots, celery, onions, and Yukon Gold potatoes simmered in a rich, savory gravy thickened with a cornstarch slurry.

Ingredients

Scale
  • 2 ½ pounds chuck roast, cut into 1-inch chunks and trimmed of any big fat pieces
  • 3 tablespoons butter (or olive oil for dairy-free option)
  • 1 ½ cups yellow onion, diced
  • 4 teaspoons garlic, minced
  • 4 cups beef broth
  • 1 ½ tablespoons Worcestershire sauce (or coconut aminos for gluten-free/dairy-free)
  • 5 carrots, cut into bite-sized pieces
  • 1 pound baby Yukon Gold potatoes, washed and quartered
  • 6 ounces tomato paste
  • 3 stalks celery, chopped
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • ¼ cup cold water
  • 3 tablespoons cornstarch

Instructions

  1. Cut the chuck roast into 1-inch pieces and trim any large fat; dice the onion, mince the garlic, chop the celery, cut the carrots into bite-sized pieces, and wash and quarter the Yukon Gold potatoes.
  2. Melt the butter in a large skillet over medium-high heat until hot.
  3. Working in batches and without crowding the pan, sear the beef cubes about 45 seconds per side until golden brown, then transfer each batch to the slow cooker. (Optional step)
  4. Add the diced onion to the same skillet and cook 3–4 minutes until softened and translucent.
  5. Add the minced garlic in the last 30 seconds of cooking the onions, then transfer the onion and garlic to the slow cooker with the beef.
  6. Deglaze the skillet with a splash of beef broth, scraping up browned bits, and pour that liquid into the slow cooker.
  7. Pour the remaining beef broth and Worcestershire sauce into the slow cooker; add carrots, potatoes (or omit per next step), tomato paste, chopped celery, black pepper, salt, rosemary, and thyme; stir gently and tuck the bay leaves on top.
  8. If you prefer firmer potatoes, omit them now and add them during the last 2–3 hours on low or 1–1.5 hours on high.
  9. Cover and cook on low for 8–9 hours or on high for 4–5 hours.
  10. About 10 minutes before serving, whisk the cornstarch with cold water until smooth to make a slurry.
  11. Stir the cornstarch slurry into the stew and cook an additional 10 minutes until the sauce thickens and becomes glossy.

Notes

Browning the beef before slow cooking adds extra flavor and color but can be skipped for convenience., Adding potatoes later in the cooking process will yield firmer potatoes., Storage: Refrigerate leftovers in airtight containers up to three days or freeze for up to three months., Reheat gently on stove or microwave, stirring occasionally to avoid drying out the beef., Can substitute butter for olive oil and Worcestershire sauce for coconut aminos for gluten- and dairy-free version., Optional additions: butternut squash, parsnips, turnips, sweet potatoes., For a richer stew, replace a cup of beef broth with Guinness beer for an Irish twist.

Nutrition

Find it online: https://gingerbaking.com/slow-cooker-beef-stew-2/