Name: Slow Cooker Beef Stew
Prep time: 15 min
Cook time: 360 min
Yield: 6 -8 servings
Ingredients: 1 tablespoon olive oil; 2 pounds stew meat, beef chuck ( or sirloin, cut into bite size pieces); 1 teaspoon salt; 1/2 teaspoon pepper; 4-5 medium red potatoes, chopped ((about 1 pound)); 4 medium carrots, peeled and sliced; 4 stalks celery, sliced thick (1/4”-1/2”); 1 large onion, chopped; 4-6 garlic cloves, minced; 1 bay leaf; 1 14 oz. can crushed tomatoes; 1 10.5 oz. can beef consommé **; 1 15 oz. can low sodium beef broth; 2 tablespoons low sodium soy sauce; 1 tablespoon Dijon mustard; 1/3 cup all-purpose flour; 2 teaspoons beef bouillon; 1 1/2 teaspoons sugar; 1/2 tsp EACH ground cumin, paprika, dry oregano, dry thyme

Stumble

Slow Cooker Beef Stew is a meal-in-one packed with tender meat and veggies swimming in the most amazingly flavorful gravy broth!

Slow Cooker Beef Stew is easy, hearty, comforting and SO good you won’t be able to stop at just one bowl!

I love slow cooker beef recipes from my Slow Cooker Beef Brisket, to my Slow Cooker Beef Stroganoff, to my Slow Cooker Beef Tips and Gravy to my Slow Cooker French Dips and on and on and on! There is something about cooking meat low and slow that is so richly satisfying. Not only do you end up with melt-in-your-mouth meat but it’s infused with so much flavor from cooking in it’s spiced bath all day. And this Slow cooker Beef Stew recipe is no exception.

I LOVE Slow Cooker Beef Stew. I grew up on my my mom’s recipe which always included a side of her specialty muffins. And a big side of oh-my-yum. There simply isn’t anything more comforting than a big bowl of hearty beef stew drowning in luscious beef and tomato infused sauce.

This Slow Cooker Beef Stew combines two of my favorite ways to make an EASY meal – a form of soup and in the slow cooker! The most time consuming part of this soup is the chopping of your carrots, celery, potatoes, onions and garlic. But its easy and mindless and perfect to put your kids to work. I loved helping my mom prep her stew – especially because I knew what deliciousness was on the other end.

How to Cook Slow Cooker Beef Stew

Add all your veggies and your salt and peppered, seared stew meat to your slow cooker (no need to dust your beef with flour first) along with the most amazing gravy broth. I call it gravy broth because it is not watery like beef broth but rather the perfect silky consistency of a medium-thick gravy.

Unlike many recipes that call for adding cornstarch to the broth the last hour or so in the crock pot in order to thicken (which will NOT result in a velvety thick broth but still be watery), I have found the best method is to make your gravy then add it to the slow cooker. The gravy will seem extra thick but will thin to the perfect gravy broth like consistency as the vegetables simmer and release their juices. Also by making gravy first with flour, you can skip the step of dusting your beef with flour which can result in burnt beef pieces and an undesirable texture/consistency.

The silkiness and flavor of the Beef Gravy Broth is what makes this Slow Booker Beef Stew the “Best” in my opinion. Not only is it lusciously thick but the combination of crushed tomatoes, beef consommé, beef broth, soy sauce, Dijon mustard and the bevy of hand picked spices of paprika, oregano, thyme and cumin infuse the beef and vegetables with flavor as they simmer all day filling your home with the savory aroma of impatience.

But this Best Slow Cooker Beef Stew is SO worth the wait with fall apart tender, juicy, beef and fork tender vegetables smothered in luscious, perfectly seasoned gravy broth. An old comforting classic waiting to become a new family favorite!

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©Carlsbad Cravings by CarlsbadCravings.com

Slow Cooker Beef Stew

Slow Cooker Beef Stew is a meal-in-one packed with tender meat and veggies swimming in the most amazingly flavorful gravy broth! It's easy, hearty, comforting and SO good you won't be able to stop at just one bowl!

Prep Time

15 minutes

Cook Time

360 minutes

Servings

-8 servings

Ingredients

Beef Stew

1 tablespoon olive oil
2 pounds stew meat, beef chuck or sirloin, cut into bite size pieces
1 teaspoon salt
1/2 teaspoon pepper
4-5 medium red potatoes, chopped (about 1 pound)
4 medium carrots, peeled and sliced
4 stalks celery, sliced thick (1/4”-1/2”)
1 large onion, chopped
4-6 garlic cloves, minced
1 bay leaf

Beef Gravy Broth

1 14 oz. can crushed tomatoes
1 10.5 oz. can beef consommé **
1 15 oz. can low sodium beef broth
2 tablespoons low sodium soy sauce
1 tablespoon Dijon mustard
1/3 cup all-purpose flour
2 teaspoons beef bouillon
1 1/2 teaspoons sugar
1/2 tsp EACH ground cumin, paprika, dry oregano, dry thyme

Prep Time

15 minutes

Cook Time

360 minutes

Servings

-8 servings

Ingredients

Beef Stew

1 tablespoon olive oil
2 pounds stew meat, beef chuck or sirloin, cut into bite size pieces
1 teaspoon salt
1/2 teaspoon pepper
4-5 medium red potatoes, chopped (about 1 pound)
4 medium carrots, peeled and sliced
4 stalks celery, sliced thick (1/4”-1/2”)
1 large onion, chopped
4-6 garlic cloves, minced
1 bay leaf

Beef Gravy Broth

1 14 oz. can crushed tomatoes
1 10.5 oz. can beef consommé **
1 15 oz. can low sodium beef broth
2 tablespoons low sodium soy sauce
1 tablespoon Dijon mustard
1/3 cup all-purpose flour
2 teaspoons beef bouillon
1 1/2 teaspoons sugar
1/2 tsp EACH ground cumin, paprika, dry oregano, dry thyme

Instructions

Chop meat into bite size pieces. While meat is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add half of the beef to the very hot skillet and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side, then continue to cook while stirring until beef is browned all over but not cooked through. Remove beef to 6-quart (or larger) slow cooker. Repeat with remaining beef.
Add all of the vegetables and garlic to the slow cooker and toss with the beef.
Wipe out skillet and whisk in all of the Beef Gravy Broth ingredients. The flour will be lumpy at first but will dissolve as you cook and continue to whisk. Bring to a boil then reduce to a simmer until thickened to the consistency of gravy. Add to slow cooker and toss to combine. Add bay leaf. The Gravy will be very thick but will thin to the perfect consistency as moisture is released from the vegetables as they cook.
Cook on HIGH for 4-6 hours or on LOW for 8-10 hours or until vegetables and beef are very tender. Discard bay leaf. Season with salt and pepper to taste.

Recipe Notes

**May substitute low sodium beef broth if you are unable to find beef consommé.

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