Slow Cooker Beef Stew with Fork-Tender Chuck
Fork-tender chuck roast slow cooked with carrots and potatoes in a rich, glossy beef gravy for a cozy, set-it-and-forget-it dinner.
Equipment
- 6-quart slow cooker
- Heavy skillet
- Tongs or slotted spoon
- Small whisk
Ingredients
- 2 lb beef chuck cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour
- 1 large yellow onion diced
- 3 cloves garlic minced
- 4 medium carrots sliced into thick rounds
- 1 1/2 lb red potatoes cut into 1-inch chunks
- 2 stalks celery sliced
- 3 cup low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 2 sprigs fresh thyme
- 1 large bay leaf
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Pat the beef cubes dry with paper towels. Toss with salt, pepper, and flour until lightly coated.
- Heat oil in a skillet over medium-high heat. Sear beef in batches until a deep brown crust forms on all sides, about 3-4 minutes per side. Transfer to the slow cooker.
- Pour a splash of beef broth into the hot skillet and scrape up browned bits. Pour this liquid over the beef in the slow cooker.
- Add diced onion, minced garlic, carrots, celery, and potatoes to the slow cooker.
- Stir in remaining beef broth, Worcestershire sauce, and tomato paste. Tuck thyme sprigs and bay leaf into the liquid.
- Cover and cook on low for 7-8 hours or high for 4 hours, until the beef is fork-tender.
- About 30 minutes before serving, whisk together cornstarch and cold water in a small bowl.
- Stir the slurry into the stew. Cook on high for another 30 minutes until the sauce thickens and turns glossy.
- Remove the bay leaf and thyme sprigs before serving.
Notes
Use beef chuck rather than leaner cuts, since its connective tissue is what breaks down into tender texture. For a deeper flavor, one cup of beef broth can be replaced with a dark stout. Leftovers keep refrigerated up to 4 days and taste even better the next day; also freezes well up to 3 months.
