Slow Cooker Hearty Beef Stew Recipe

Name: Slow Cooker Hearty Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes; salt, to taste; pepper, to taste; 3 tablespoons vegetable oil; 4 medium onions, chopped fine; 1 (6 ounce) can tomato paste; 2 cups low sodium chicken broth or 2 cups beef broth; 3 tablespoons soy sauce; 1 lb carrot, peeled and cut into 1-inch pieces; 1 lb parsnip, peeled and cut into 1-inch pieces; 1 lb red potatoes, cut into 1-inch pieces; 1 1/2 teaspoons fresh thyme, minced; 2 bay leaves; 2 tablespoons minute tapioca; 2 cups frozen peas, thawed

Servings: persons

5 lbs boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes
salt, to taste
pepper, to taste
3 tablespoons vegetable oil
4 medium onions, chopped fine
1 (6 ounce) can tomato paste
2 cups low sodium chicken broth or 2 cups beef broth
3 tablespoons soy sauce
1 lb carrot, peeled and cut into 1-inch pieces
1 lb parsnip, peeled and cut into 1-inch pieces
1 lb red potatoes, cut into 1-inch pieces
1 1/2 teaspoons fresh thyme, minced
2 bay leaves
2 tablespoons minute tapioca
2 cups frozen peas, thawed

1
Dry beef with paper towels, then season with salt and pepper.
2
Heat 1 T oil in large nonstick skillet over medium-high heat until just smoking.
3
Add half of beef and brown on all sides, about 8 minutes.
4
Transfer to slow cooker inset and repeat with remaining beef (you shouldn't need more oil).
5
Add 1 T oil, onions and 1/4 t salt to empty skillet and cook until golden brown, about 6 minutes.
6
Add tomato paste and cook, stirring well, for 2 minutes.
7
Add broth and soy sauce, bring to a simmer and transfer to slow-cooker inset.
8
Toss carrots, parsnips, potatoes, 1/2 t thyme, and remaining 1 T oil in bowl.
9
Season with salt and pepper.
10
Wrap vegetables in foil packet that will fit in slow cooker.
11
Note: To make the pack, place the vegetables on one side of a large piece of heavy-duty aluminum foil.
12
Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.
13
Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.
14
Set slow cooker to high, cover, and cook for 6-7 hours (or cook on low for 10 hours-11 hours).
15
Transfer vegetable packet to plate.
16
Carefully open packet (watch for steam) and stir vegetables and juices into stew.
17
Add remaining 1 t thyme and peas and let stand until heated through.
18
Season with salt and pepper to taste and serve.

1990

kcal

Calories

113

Fat

Carbs

196

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 lbs boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes, salt, to taste, pepper, to taste, 3 tablespoons vegetable oil, and more.

Yes, Slow Cooker Hearty Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Hearty Beef Stew

How did you like this recipe?

Frequently Asked Questions