Slow Cooker Beef Stew

Bowl of beef stew with potatoes, carrots and tender beef.

5 from 4 votes

Slow Cooker Beef Stew

This slow cooker beef stew combines tender beef chuck, potatoes, carrots and celery with mushroom soup, herbs and broth for a thick, chunky stew.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: American

Keyword: beef, Crockpot, slow cooker, Stew

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

1 or 2 Tablespoons oil optional
2 ½ Pounds beef chuck cut into 1-inch cubes
4 Tablespoons all purpose flour
1 Teaspoon dry mustard
1 Teaspoon garlic powder
1 Teaspoon salt
1 Teaspoon ground paprika
¼ Teaspoon ground black pepper optional
4 Cups chicken broth
4 carrots medium, peeled and cut into chunks
1 red onion large, cut into wedges
3 Sticks celery cut into chunks
2 Pounds red potatoes scrubbed and cut into 1-inch pieces or quarters depending on size
10 ½ Ounces condensed golden mushroom soup undiluted
10 ½ Ounces condensed beefy mushroom soup undiluted
2 Tablespoons Worcestershire sauce
½ Teaspoon dried oregano
½ Teaspoon dried thyme
2 Tablespoons cornstarch optional

Instructions

Put the cubed beef in a large mixing bowl.
Add the flour and toss to coat every piece.
Sprinkle in the dry mustard, garlic powder, salt, paprika, and pepper, and mix to coat.
In a large skillet, over a medium-high heat, brown the meat for 1 ½ to 2 minutes per side (you can use oil or not – your choice).
Once the beef is all browned, transfer it into a bowl or plate and set aside.

Don't crowd the skillet. Brown the beef in batches if necessary so the pieces sear rather than steam.

Pour in 1 cup of chicken broth and simmer briefly to deglaze the pan, scraping up any stuck-on bits with a wooden spoon.
Add the onion, carrots, celery, and potatoes to the slow cooker.
Add the beef on top of the vegetables.
Pour in the chicken broth mixture from the pan.
In a small bowl, mix the golden mushroom and beef mushroom soups with the remaining 3 cups of broth, Worcestershire sauce, oregano, and thyme.
Pour this mixture over the beef in the slow cooker and mix.
Cover and cook on high for about 4 hours or low for 5 to 6 hours, until the beef is fork-tender and the potatoes and carrots are cooked through.
Once the beef is fork-tender and the potatoes and vegetables are cooked through, you can serve the stew as it is or thicken it.
To thicken it up, mix 2 tablespoons of cornstarch with 2 tablespoons of hot water. Add this to the slow cooker, mix well and let it cook, uncovered, for an additional 15 minutes on high.

Notes

Brown the beef: I know it's tempting to skip the skillet and put everything straight into the slow cooker, but I think browning the beef is worth the extra few minutes. You get much more flavor from the browned surface.
Work in batches: Give the beef some room in the skillet. If the pieces are packed together, they'll release moisture and steam instead of getting properly browned.
Don't leave those browned bits behind: Pour some broth into the skillet and scrape the bottom with a wooden spoon. All that flavor goes straight into the slow cooker.
Cut everything fairly evenly: Keep the beef and potatoes around the same size so you don't end up with tiny overcooked pieces mixed with larger ones that aren't tender yet.
Check tenderness, not just the clock: Slow cookers vary. The stew is ready when the beef is fork-tender and the potatoes and carrots are cooked through.

Nutrition

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