Description
A hearty slow cooker beef stew made with tender chuck roast, earthy mushrooms, and classic vegetables simmered in a rich, flavorful broth. Perfect for cozy family dinners or make-ahead meals.
Ingredients
2 lbs beef chuck roast, cut into 1-inch pieces
8 oz cremini mushrooms, sliced
3 large carrots, chopped (about 2 cups)
2 medium Yukon Gold potatoes, diced (about 2 cups)
1 large yellow onion, chopped
4 cups low-sodium beef broth
4 cloves garlic, minced
2 tsp fresh thyme leaves (or 1 tsp dried)
2 bay leaves
2 tbsp Worcestershire sauce
Salt and pepper, to taste
Instructions
- In a skillet over medium-high heat, sear beef pieces until browned on all sides.
- In the same skillet, sauté onion and garlic until softened and fragrant.
- In a slow cooker, layer carrots, potatoes, and mushrooms. Add seared beef on top.
- Pour in beef broth. Stir in Worcestershire sauce, thyme, bay leaves, salt, and pepper.
- Cover and cook on low for 6–8 hours, or on high for about 4 hours, until beef is fork-tender and vegetables are cooked through.
- Remove bay leaves, adjust seasoning, and serve hot.
Notes
Add parsnips or turnips for extra root vegetable flavor.
Thicken with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) during the last 30 minutes.
Add 1/2 cup red wine for more depth of flavor.
Fresh rosemary can be used instead of thyme.
Serve with crusty bread, mashed potatoes, or rice for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours (low) or 4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 365
- Sugar: 5g
- Sodium: 690mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
