Slow Cooker Beef Stew

5 from 4 votes

Slow Cooker Beef Stew

Treat your taste buds to this rich and hearty slow cooker beef stew. It's super-simple to make and boasts the most amazing flavors in every bite.

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
10 ½ Ounces condensed beefy mushroom soup
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.
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 4 hours or low for 5 or 6 hours.
Once the meat is cooked (check it’s above 165°F) and the potatoes and vegetables are tender, you can serve the stew or thicken it up.
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

Don't skip browning the beef: This adds a crust to each chunk of beef which enhances the beefy taste, sealing in the seasonings and moisture. Browning the meat is optional but I recommend you do it, for the tastiest beef stew.
Brown the meat in batches if you need to: Don't overcrowd the skillet, otherwise the beef won't brown all over.
Deglaze the pan: There will be some stuck-on bits on the pan. Deglazing means adding liquid and using a wooden spoon to scrape up all those stuck-on flavorful bits!

Nutrition

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