Description
This slow cooker beef stew is hearty, tender, and full of flavor — made with chuck roast, potatoes, carrots, and a rich broth that simmers all day.
Ingredients
3 lb beef chuck roast, cut into 2-inch cubes
2 tbsp olive oil (or other high-heat oil)
1 large yellow onion, diced
4 large carrots, cut into bite-size pieces
1 lb Yukon gold potatoes, cut into bite-size pieces
3 tbsp tomato paste
1/3 cup apple cider juice (not vinegar)
3 cups beef broth
1 tbsp fine sea salt (adjust to taste)
1 tsp black pepper
2 bay leaves
Chopped fresh parsley for garnish
Instructions
1. Heat oil in a large skillet over medium-high heat. Brown the beef cubes on all sides in batches. Don’t overcrowd the pan.
2. Transfer browned beef to the slow cooker.
3. In the same skillet, sauté the diced onion until softened and golden, about 3–4 minutes. Add to the slow cooker.
4. Add carrots, potatoes, tomato paste, apple cider juice, beef broth, salt, pepper, and bay leaves into the slow cooker. Stir to combine.
5. Cover and cook on HIGH for 4 hours or LOW for 7 hours until the beef is tender and the vegetables are cooked through.
6. Remove the bay leaves. Taste and adjust seasoning if needed.
7. Garnish with fresh chopped parsley before serving.
Notes
You can substitute the chuck roast with bottom round or rump roast.
Use red or sweet potatoes instead of Yukon golds if you like.
To thicken, stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) during the last 10–15 minutes.
To thin, add more beef broth and adjust the seasoning.
Freeze leftovers in airtight containers for up to 4 months.
This stew pairs beautifully with crusty bread or a crisp Caesar salad.
- Prep Time: 20 minutes
- Cook Time: 4 hours 10 minutes
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 415
- Sugar: 5g
- Sodium: 790mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg