Slow Cooker Beef Stew

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For a cold winter night, nothing better than stew

Serves: 6-8


  • 1 tablespoon vegetable oil
  • 2 pounds of chuck roast, cut into bite-size pieces
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4-5 medium red potatoes, chopped (approx. one pound)
  • 4 medium carrots, peeled and sliced
  • 4 stalks celery, sliced (1/4”-1/2”)
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • Bay leaf

Beef Gravy Sauce:

  • 1-14-ounce can crushed tomatoes
  • 1 can beef consommé
  • 1 can low sodium beef broth
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1/3 cup of all-purpose flour
  • 2 teaspoons beef bouillon
  • 1-1/2 teaspoons brown sugar
  • ½ teaspoon EACH ground cumin, paprika, dried oregano, dried thyme


Toss the bite-size pieces of meat with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium high heat. Add half the meat and cook for 2 minutes until seared, then turn and cook another 2 minutes. Repeat until all meat is cooked and transfer to slow cooker.

Add all the vegetables and garlic to the slow cooker, and toss with the beef.

Add all the Beef Gravy Broth Sauce ingredients to the skillet. Bring to a boil then reduce to a simmer until thickened. Add to the slow cooker and mix until combined. 

Cook on high 4-6 hours or low 8-10 hours. Discard bay leaf. Season with salt and pepper, if needed.

By Sharon Feldman

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