Slow Cooker Beef Stew with Tender Vegetables

There's nothing quite like the aroma of beef stew simmering all day in your slow cooker. I started making this recipe during those busy weekday afternoons when I needed something hearty waiting for us at dinner time. The beauty of slow cooker stew is that it practically makes itself, and the long, gentle cooking transforms tough cuts of beef into fork-tender pieces. This particular version has become my go-to because I've figured out a few tricks over the years. First, I always sear the beef before it goes into the slow cooker. Yes, it's an extra step, but those caramelized bits add so much depth to the final dish. I use chuck roast cut into chunks because it has just the right amount of marbling to stay juicy during the long cook time. The vegetables get added at different stages, which keeps them from turning to mush. Potatoes and carrots can handle the full cooking time, but I've learned to add the peas during the last 30 minutes. I also stir in some tomato paste early on for richness and use beef broth instead of water for a more robust flavor. This stew is perfect for Shabbat preparation since you can start it Friday afternoon and have it ready by evening. It pairs beautifully with crusty bread or egg noodles. The leftovers actually taste even better the next day, and it freezes well for up to three months.

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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

2.5 lbs chuck roast cut into 1.5-inch cubes
2 tbsp olive oil
1 large yellow onion diced
3 cloves garlic minced
3 tbsp tomato paste
4 cups beef broth kosher
2 tbsp red wine vinegar
2 tsp Worcestershire sauce kosher
1 tsp dried thyme
2 bay leaves
1.5 lbs Yukon Gold potatoes cut into 1-inch chunks
4 large carrots cut into 1-inch pieces
3 stalks celery chopped
1 cup frozen peas
3 tbsp cornstarch
3 tbsp cold water
1 tsp kosher salt or to taste
0.5 tsp black pepper freshly ground
2 tbsp fresh parsley chopped, for garnish

Method

Season the beef cubes generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
Working in batches, sear the beef on all sides until browned, about 2-3 minutes per side. Transfer browned beef to slow cooker.
In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
Stir in tomato paste and cook for 1 minute. Slowly add 1 cup of beef broth, scraping up any browned bits from the bottom of the pan.
Pour the onion mixture into the slow cooker with the beef. Add remaining beef broth, red wine vinegar, Worcestershire sauce, thyme, and bay leaves.
Add potatoes, carrots, and celery to the slow cooker. Stir gently to combine.
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is fork-tender.
During the last 30 minutes of cooking, stir in the frozen peas.
In a small bowl, whisk together cornstarch and cold water to create a slurry. Stir this into the stew to thicken.
Remove bay leaves, taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.

Notes

For best results, choose chuck roast with good marbling. The stew can be made up to 3 days ahead and reheated gently. It also freezes well for up to 3 months. If the stew seems too thin, mix additional cornstarch with cold water and stir in during the last 15 minutes of cooking.

Nutrition Facts

6 servings per recipe

Serving size 1 serving

Calories 385

% Daily Value*

Total Fat 16g 21%

Saturated Fat 6g 30%

Trans Fat 0g

Cholesterol 95mg 32%

Sodium 850mg 37%

Dietary Fiber 4g 14%

Total Sugars 8g

Protein 35g 70%