A super easy recipe for beef stew that doesn’t sacrifice flavor. This stew is comfort in a bowl!
- 1 Tbsp olive oil
- 1 pound (up to 1 1/2 pounds for a more meaty stew) chuck roast/chuck steak/beef stew meat
- 1 Tbsp cornstarch + 1 Tbsp cold water
- 1 pound russet potatoes or yellow potatoes
- 1 medium yellow or white onion
- 2 stalks celery
- 3 medium carrots
- 1 cup beef broth
- 1 tsp salt
- 1 tsp sugar
- 1 Tbsp worcestershire sauce
- 1 (14 oz) can crushed tomatoes
- Cut your meat into bite-size pieces, discarding excess fat. Sometimes I like to do this when the meat is partially frozen. It cuts so much easier.
- Optional browning step: Heat a large pan over medium high heat. Add in the olive oil and swirl it around. Add in the meat in one layer and let it brown for 5 minutes on one side. Then 5 minutes on the other side.
- While the meat is browning prepare the vegetables. Peel the potatoes and cut them into chunks. I made them a bit bigger than the size of the meat. Dice the onion. Cut your celery into half inch pieces. Peel the carrots and cut them into half inch pieces on a diagonal.
- Once the meat is done browning pour in the beef broth. Scrape up all the browned bits on the bottom of the pan. Pour the meat, broth and bits into the slow cooker. In a small bowl, whisk together the cornstarch and water until smooth. Stir the mixture into the slow cooker.
- Stir in the salt, sugar and worcestershire sauce.
- Add in all the vegetables on top of the meat. Pour in the can of crushed tomatoes. Toss everything together.
- Cover the slow cooker and cook on low for 6-8 hours, or until meat and veggies are tender.
- Ladle the stew into bowls and serve. I served my stew with cornbread.
I used my 6 quart oval Kitchenaid slow cooker.*
You can easily double this recipe. Double all the ingredients but keep the cooking time the same.
- Category: Stew
- Method: Slow Cooker
- Cuisine: American