Warm up with this hearty and delicious Slow Cooker Beef Stew, perfect for those chilly days. Packed with tender chunks of beef, potatoes, carrots, and celery, it’s a classic comfort dish that’s easy to prepare.
Beef Chuck Roast: This cut is preferred over stew meat for its tenderness and moisture when slow-cooked. It’s the star of the stew, providing rich flavor and a satisfying texture.
Russet Potatoes: Five russet potatoes are used with the skin on for added texture and nutrition. They thicken the stew and offer a comforting, earthy taste.
Carrots: Whole carrots are chosen instead of baby carrots for their natural sweetness and robust flavor. They also hold up well during the long cooking process.
Celery: Four celery stalks add a slight crunch and aromatic flavor to the stew, complementing the other vegetables.
Lipton Onion Soup Mix: Two packets infuse the stew with a savory onion flavor that enhances the overall taste without chopping fresh onions.
Johnny’s Seasoned Pepper: This blend contains no salt and adds a kick with its combination of pepper, sugar, red and green bell pepper, garlic, and onion.
Worcestershire Sauce: A dash of this sauce brings a subtle tanginess and depth to the beef stew, complementing the meaty flavors.
Onion Powder: An additional sprinkle of onion powder intensifies the savory notes in the stew, ensuring a well-rounded flavor profile.
Water: Four cups are the base for the stew’s liquid, allowing the flavors to meld together while the ingredients cook perfectly.
How To Make The Slow Cooker Beef Stew
Prepare the Beef
- Begin by trimming the excess fat from the beef chuck roasts.
- Cut the beef into chunks suitable for stew.
- Season the meat with kosher salt and Johnny’s seasoned pepper.
Chop the Vegetables
- Wash and chop five russet potatoes, leaving the skin on for added texture.
- Peel and cut five whole carrots into bite-sized pieces.
- Slice four stalks of celery into small pieces.
Assemble in the Slow Cooker
- Place the chopped potatoes, carrots, and celery into the slow cooker.
- Add two packets of Lipton onion soup mix over the vegetables for flavor.
- Season with Johnny’s seasoned pepper and a little Worcestershire sauce for an extra savory taste.
- Sprinkle in a tablespoon or so of onion powder as an additional flavor enhancer.
- Pour in four cups of water to create the stew’s base.
Cook the Stew
- Place the seasoned beef chunks in the slow cooker on the vegetables.
- Stir slightly to mix the seasonings and water.
- Cover with the lid and set the slow cooker to cook on high.
Monitor and Finish Cooking
- After five and a half hours, check the stew for doneness. The meat should be tender, and the vegetables should be cooked but not mushy.
- Adjust the seasoning with additional salt and seasoned pepper if needed.
Serve and Enjoy
- Turn off the slow cooker once the stew is cooked to your satisfaction.
- Serve the beef stew hot, enjoying the tender meat, flavorful vegetables, and rich broth.
What To Serve With Slow Cooker Beef Stew
Slow Cooker Beef Stew is a hearty and satisfying meal, but it pairs wonderfully with various sides to complete the dining experience. Here are some suggestions on what to serve with your beef stew:
Crusty Bread or Rolls:
A fresh, warm loaf of crusty bread or some dinner rolls are perfect for sopping up the rich gravy from the stew.
A simple green salad with a light vinaigrette can add a refreshing contrast to the hearty stew.
Steamed Green Beans:
Crisp, steamed green beans make for a healthy, vibrant side dish that complements the stew’s flavors.
Serve the stew over a bed of creamy mashed potatoes for an even more indulgent meal.
Buttered Egg Noodles:
Egg noodles tossed with butter are a simple yet satisfying accompaniment to beef stew.
Plain white rice or a seasoned rice pilaf can serve as a base to soak up the delicious stew juices.
Roasted root vegetables like parsnips, turnips, and sweet potatoes offer a caramelized flavor that pairs well with the savory stew.
A slice of sweet, buttery cornbread complements the rich and savory notes of the beef stew.
Try serving the stew with creamy cauliflower mash for a lower-carb alternative to mashed potatoes.
Red Cabbage Slaw:
A tangy and crunchy red cabbage slaw can add color and texture to the meal.
Creamy polenta is a comforting side that goes great with the robust flavors of beef stew.
A side of pickled vegetables like cucumbers or beets can provide a nice acidic balance.
Offer a selection of cheeses to nibble on before or after the stew, which can complement the flavors and add variety to the meal.
Yes, while chuck roast is recommended for its tenderness and flavor, you can use other cuts, such as round roast or stew meat, but cooking times may vary.
Browning the beef is not required for this recipe, but doing so can add depth of flavor to the stew.
Absolutely! Feel free to add other vegetables like turnips, parsnips, peas, or mushrooms according to your preferences.
If you prefer a thicker broth, mix a tablespoon or two of cornstarch with equal parts water and stir it into the stew towards the end of cooking.
While slow cookers are forgiving, it is possible to overcook stew, leading to mushy vegetables and overly soft meat. It’s best to check the stew near the end of the suggested cooking time.
Yes, this recipe can be adapted for the stovetop or oven, but you must adjust the cooking time and temperature accordingly.
Leftover beef stew can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Ensure it’s cooled properly before storing and reheated thoroughly before serving.
Yes, you can prepare the ingredients and place them in the slow cooker insert the night before. Keep it refrigerated overnight, place it in the slow cooker base, and start cooking the next day.
Reheat leftovers on the stovetop over medium heat or in the microwave, stirring occasionally until heated.
It’s best to use fresh vegetables for texture and flavor, but you can use frozen if necessary. Add them later in the cooking process to prevent them from becoming too soft.
Add a splash of red wine, a bay leaf, or fresh herbs like thyme and rosemary to enhance the stew’s flavor.
The ingredients listed are naturally gluten-free but always check the labels, especially on the onion soup mix and Worcestershire sauce, as some brands may contain gluten.
- 2.5 pounds beef chuck roast
- 5 russet potatoes
- 5 whole carrots
- 4 stalks celery
- 2 packets Lipton onion soup mix
- 1 tablespoon Johnny's seasoned pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon onion powder
- 4 cups water
- Kosher salt to taste
- Prepare your vegetables by dicing the potatoes, slicing the carrots, and chopping the celery. Set aside.
- Season the beef chuck roast chunks with kosher salt and Johnny's seasoned pepper.
- In the Crock Pot, combine the diced potatoes, sliced carrots, and chopped celery.
- Sprinkle the two packets of Lipton onion soup mix over the vegetables.
- Add a splash of Worcestershire sauce and the tablespoon of onion powder to the pot. Stir gently to combine.
- Place the seasoned beef chunks on top of the vegetables.
- Pour 4 cups of water into the Crock Pot, ensuring the ingredients are well incorporated.
- Cover the Crock Pot with its lid and set it to cook on high.
- Cook for approximately 5.5 hours, or until the beef is tender and the vegetables are cooked to your liking. Avoid overcooking to prevent the vegetables from becoming mushy.
- Once done, taste the stew and adjust the seasoning with additional salt and Johnny's seasoned pepper as needed.
- Serve the beef stew hot, and enjoy a hearty, comforting meal!
Nutrition Information:Serving Size: per serving
Amount Per Serving: Calories: 350 kcalTotal Fat: 10gSaturated Fat: 4gTrans Fat: 0gCholesterol: 90mgSodium: 600mgCarbohydrates: 35gFiber: 5gSugar: 5gProtein: 30g