Slow Cooker Beef Stew

Ingredients

• 30 g (¼ cup)plain flour
• 1.13 kg (2½ lb)boneless beef chuck roast, trimmed and cut into 2.5 cm cubes
• 30 ml (2 tablespoons)vegetable oil
• 355–590 ml (1½–2½ cups)water
• 2 largebeef stock cubes
• 1 can, 305 g (10.75 oz)condensed tomato soup, undiluted
• 15 ml (3 teaspoons)Italian seasoning
• 2bay leaves
• 2.5 ml (½ teaspoon)black pepper
• 2 mediumonions, sliced
• 2 largeRusset potatoes, peeled and cut into 4 cm pieces
• 3 mediumcarrots, cut into 2.5 cm pieces
• 2 stalkscelery, cut into 2.5 cm pieces
• 225 g (8 oz)whole mushrooms, trimmed
• 110 g (¾ cup)frozen peas, thawed

Instructions

1. 1

   Coat the beef

   Put the flour in a large food bag. Add the beef in batches and shake to coat the pieces evenly.

2. 2

   Brown and assemble

   Heat the oil in a large frying pan. Brown the beef in batches without crowding the pan, then transfer it to the slow cooker. Add 355 ml water and the stock cubes to the pan, stirring up the browned bits and dissolving the cubes. Take the pan off the heat, stir in the tomato soup, Italian seasoning, bay leaves and black pepper, then pour the mixture over the beef. Add the onions, potatoes, carrots, celery and mushrooms.

3. 3

   Slow cook

   Cover and cook on low for 8 hours, or until the beef and vegetables are tender. Add more water if needed. Stir in the thawed peas for the final 20–30 minutes of cooking. Remove the bay leaves before serving.

What is slow cooker beef stew?

Beef stew is a familiar American comfort dish of meat and vegetables cooked slowly in a savoury broth. This version uses chuck roast, a cut that becomes tender with long, gentle cooking.

Tomato soup and beef stock cubes make a simple, rounded base, while flour on the beef helps give the cooking liquid body. The slow cooker does most of the work after the initial browning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 556 calories, 42g protein, 31g carbs, 29g fat.

The beef provides most of the protein and much of the fat, while the potatoes, flour and vegetables contribute carbohydrates. For a balanced plate, serve a moderate bowl with a green salad or another non-starchy vegetable on the side.

Why coat and brown the beef?

Flour coating: shake the beef in batches so the pieces get a light, even layer rather than clumping together.

Browning: give the beef room in the pan and work in batches. The browned bits left behind are stirred into the water and stock cubes, adding savoury flavour to the stew.

Building the broth

Tomato base: the condensed soup goes in undiluted, alongside water and stock cubes. Start with 355 ml water, as the method suggests, and add more only if the stew needs it.

Seasoning: Italian herbs, black pepper and bay leaves flavour the liquid as it cooks. Remove the bay leaves before serving.

Cutting the vegetables

Potatoes and roots: cut the potatoes into roughly 4 cm pieces and the carrots into 2.5 cm pieces, as specified. Keeping the pieces fairly substantial helps them hold their shape during the long cook.

Other vegetables: slice the onions, cut the celery into 2.5 cm pieces and trim the mushrooms. Add these to the slow cooker with the browned beef.

How to tell when it is ready

Beef: after 8 hours on low, it should be fork-tender rather than chewy. If it still feels firm, continue cooking until tender.

Vegetables: check that the potatoes and carrots are soft when pierced. Add the thawed peas for the final 20–30 minutes so they warm through without spending the whole cook in the pot.

Serving the stew

Serve the stew hot in bowls, making sure each portion gets beef, vegetables and plenty of broth. Bread is useful for dipping, while a simple green salad can add a fresh contrast.

If the broth seems too thick, loosen it with a little water. If it is thinner than you like, let the stew stand briefly before serving.

Recipe notes & tips

• Brown the beef in batches so it sears rather than steams.
• Scrape the browned bits from the frying pan into the broth mixture.
• Begin with 355 ml water and add more only if the stew needs it.
• Keep the potato pieces around 4 cm so they remain substantial after cooking.
• Add the peas during the final 20–30 minutes, as directed.
• Remember to remove the bay leaves before serving.

Variations

• Add garlic: stir minced garlic into the pan briefly after browning the beef.
• Use fresh herbs: add chopped parsley at the table for a fresh finish.
• Include parsnips: replace some of the carrots with similarly sized pieces of parsnip.
• Make it mushroom-forward: add extra mushrooms while keeping the other ingredients unchanged.
• Serve with crusty bread: offer bread alongside to soak up the savoury broth.

Common mistakes to avoid

• Crowding the pan: the beef will steam instead of brown, so cook it in batches.
• Skipping the pan juices: stir up the browned bits and dissolve the stock cubes before transferring the liquid.
• Adding too much water at first: start with 355 ml and increase it only if needed.
• Cutting vegetables too small: use the specified larger pieces so they are less likely to break down.
• Adding peas too early: put them in for only the final 20–30 minutes.
• Leaving bay leaves in: remove both before serving.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat gently in a saucepan or microwave until steaming hot, adding a splash of water if the broth has thickened.

Frequently asked questions