Description

A hearty, slow-cooked beef stew featuring tender chuck roast, potatoes, and carrots. This set-it-and-forget-it meal is perfect for busy weeknights, offering maximum flavor with minimal effort.

Ingredients

Scale

3–4 pounds chuck roast, cut into 2-inch cubes
2 large yellow onions, chopped
6 cloves garlic, minced
1.5 pounds red potatoes, quartered
1 pound carrots, peeled and cut into chunks
32 ounces beef broth (low-sodium)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
15 ounces tomato sauce
2 dried bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
1 tablespoon oil (for searing, optional)

Instructions

Prep ingredients: Chop onions, mince garlic, and cut potatoes and carrots into large chunks. Quarter the chuck roast into 2-inch cubes and pat dry with paper towels.
Sear the beef (optional but recommended): Heat oil in a large skillet over medium-high heat. Season beef with salt and pepper, then sear in batches until browned on all sides. Transfer seared beef to the slow cooker.
Combine ingredients: Add onions, garlic, potatoes, and carrots to the slow cooker. In a separate bowl, whisk together beef broth, tomato paste, Worcestershire sauce, tomato sauce, bay leaves, thyme, and rosemary.
Cook: Pour the liquid mixture over the beef and vegetables in the slow cooker. Stir gently to combine. Cover and cook on low for 8 hours (or high for 4-5 hours).
Thicken sauce (optional): If a thicker consistency is desired, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir into the stew and cook on high for 15-20 minutes until thickened.
Serve: Remove bay leaves. Taste and adjust salt and pepper. Serve hot, optionally garnished with fresh parsley, with crusty bread or mashed potatoes.

Notes

Searing the beef adds depth of flavor via the Maillard reaction but is optional. Use red potatoes or Yukon Golds as they hold their shape better than Russets. If adding green beans or peas, add them in the last hour of cooking. The stew freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 6
Sodium: 650
Fat: 18
Saturated Fat: 7
Carbohydrates: 25
Fiber: 4
Protein: 28

Keywords: crockpot beef stew, slow cooker dinner, beef stew recipe, tender potatoes, carrots, comfort food, easy weeknight dinner, chuck roast recipe