Slow Cooker 5-Ingredient Beef Stew with Chuck Roast and Potatoes

by

The “Big 5” Slow Cooker Beef Stew

This is the most efficient beef stew on the planet. No chopping a dozen herbs; just pure, concentrated comfort.

CategoryDetails
Prep Time10 minutes
Cook Time7–8 hours (Low)
Total Time~8 hours
Yield6 servings

🍴 Ingredients

  1. 2 lbs Beef Chuck Roast (cut into 1-inch cubes)
  2. 1.5 lbs Baby Potatoes (halved)
  3. 1 bag (16 oz) Baby Carrots
  4. 1 carton (32 oz) Beef Bone Broth (Bone broth adds more body than standard stock)
  5. 1 cup Thick Brown Gravy Mix (or 2 packets of au jus/onion soup mix)
  • Pantry staples: 2 tbsp Flour (for the sear) and 1 tbsp Oil.

👩‍🍳 Instructions

1. The Flavor Lock

  • Place your beef cubes in a bowl and toss with 2 tbsp of flour, salt, and pepper.
  • Heat oil in a skillet over high heat. Sear the beef for 2 minutes per side until a crust forms. This “locks in” the juices for the long slow-cook ahead.

2. The Vegetable Base

  • Place the halved potatoes and baby carrots in the bottom of your slow cooker.
  • Add the seared beef on top of the vegetables.

3. The Liquid Gold

  • Whisk the gravy mix into the beef bone broth until no clumps remain. Pour this over the meat and vegetables.
  • The “Liquid Level” Tip: The liquid shouldn’t fully submerge the ingredients; the vegetables will release their own water as they cook, creating the perfect volume of sauce.

4. The Long Simmer

  • Cover and cook on Low for 7–8 hours (recommended for tender beef) or High for 4 hours.
  • Resist the urge to open the lid! Every time you “peek,” you lose 20 minutes of internal heat.

5. The Final Fold

  • Give the stew a gentle stir. The potatoes should be fork-tender and the beef should practically fall apart when pressed.

The “Hidden” 6th Ingredient: If you have an open bottle of Red Wine (Cabernet or Merlot), replace 1/2 cup of the beef broth with the wine. The tannins in the wine will further tenderize the chuck roast fibers.

Print 🖨

Leave a Comment