Comforting Slow Cooker Beef and Vegetable Stew

There's nothing quite like the smell of beef stew simmering all day to make a house feel like home. I've been making this slow cooker version for years, and it's become my go-to meal when I need something hearty that practically cooks itself. The beauty of this stew lies in its simplicity and the way the flavors develop over those long, slow hours. I learned this technique from my grandmother, who always said the secret to good stew was patience and good beef. She wasn't wrong. Using chuck roast gives you those tender, fall-apart pieces that make each bite satisfying. The vegetables hold their shape beautifully when you add them at the right time, and the broth becomes rich and deeply flavored without any dairy or non-kosher ingredients. What I love most about this recipe is how forgiving it is. You can prep everything the night before, throw it in the slow cooker before work, and come home to dinner that's ready. The vegetables I use here are classic comfort food additions, but you can easily swap in what you have on hand. Sweet potatoes work wonderfully in place of regular potatoes, and parsnips add a lovely earthy sweetness. This stew is perfect for Shabbat prep since it can simmer away without any attention. I often serve it with fresh challah or some good crusty bread for sopping up that beautiful broth. It freezes well too, so I usually make a double batch and stash half away for busy weeks ahead.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 6 servings

Course: Main Course

Cuisine: Jewish

Calories: 385

Ingredients Method Notes

Ingredients

3 lbs chuck roast cut into 2-inch pieces
3 tbsp vegetable oil
1 large onion diced
3 cloves garlic minced
3 tbsp tomato paste
1 cup red wine optional, can substitute beef broth
4 cups beef broth low sodium
2 bay leaves
1 tsp dried thyme
1 tsp dried rosemary
1 lb baby potatoes halved
4 large carrots cut into 1-inch pieces
3 stalks celery cut into 1-inch pieces
8 oz mushrooms quartered
2 tsp kosher salt
1 tsp black pepper
3 tbsp flour for thickening
3 tbsp cold water

Method

Season the beef pieces with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat.
Brown the beef pieces in batches, about 3-4 minutes per side. Don't overcrowd the pan. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute.
Stir in tomato paste and cook for 1 minute. If using wine, pour it in and scrape up any browned bits from the bottom of the pan.
Transfer the onion mixture to the slow cooker. Add beef broth, bay leaves, thyme, and rosemary.
Cover and cook on LOW for 6 hours, or until beef is tender.
Add potatoes, carrots, celery, and mushrooms to the slow cooker. Cook for an additional 1-2 hours until vegetables are tender.
In a small bowl, whisk together flour and cold water to make a slurry. Stir this into the stew to thicken.
Cook for another 15-30 minutes until thickened. Remove bay leaves before serving.
Taste and adjust seasoning with salt and pepper as needed. Serve hot.

Notes

For best results, brown the beef well in the first step for deeper flavor. You can prepare this stew up to 3 days ahead and refrigerate, or freeze for up to 3 months. If the stew seems too thin, make additional flour slurry and stir in gradually until desired consistency is reached.

Nutrition Facts

6 servings per recipe

Serving size 1 serving

Calories 385

% Daily Value*

Total Fat 18g 23%

Saturated Fat 7g 35%

Trans Fat 0g

Cholesterol 95mg 32%

Sodium 850mg 37%

Dietary Fiber 4g 14%

Total Sugars 8g

Protein 35g 70%