Slow Cooker Beef Stew
This slow cooker beef stew is the best and is very easy to make. Such a comforting and hearty meal that is so delicious! You will start with 2 lbs of chuck roast which is browned to perfection. This goes in your slow cooker with chopped potatoes, onion slices, baby carrots, and frozen peas. Add a can of tomato soup (it makes the most delicious stew broth), a little sherry cooking wine or dill pickle juice, garlic salt, pepper and a bay leaf. It cooks on low for 5-6 hours or until the beef shreds easily. This stew has simple ingredients that create an unbelievably good flavor. Tender chunks of shredded chuck roast make it extra delicious. Using a chuck roast is a simple way to cook your meat but you could also substitute stew meat if you prefer.
Ingredients for Slow Cooker Beef Stew:
- 1-2 tbsp olive oil
- 2 lb chuck roast (or stew meat if you prefer)
- Salt and pepper to taste while browning the roast
- 3 medium potatoes, peeled and chopped (I use russet potatoes)
- 1/2 lb small baby carrots
- 1 medium onion, sliced fairly thin
- 10 oz package of frozen peas
- 1 can tomato soup
- 1/4 cup sherry cooking wine (or you can use dill pickle juice if you don’t have sherry)
- 1/2 soup can of water
- 1/2 tsp garlic or plain salt (I use Trader Joes Aglio Olio garlic salt blend) or to taste
- 1/4 tsp pepper or to taste
- 1 bay leaf
Equipment needed:
You only need a large frying pan and a 6 or 7 quart slow cooker.
How to make Slow Cooker Beef Stew:
- Brown the chuck roast or your stew meat in a large frying pan with 1-2 tbsp olive oil. Season the meat with salt and pepper to taste. Brown over medium high heat and make sure you turn the meat to brown it on all the sides. When meat is brown, place it in the bottom of your slow cooker.
- Place the chopped potatoes (make sure they are not too large), thin sliced onion, small baby carrots and frozen peas (break them up a little) on top of your meat.
- Pour 1 can tomato soup, 1/4 cup sherry cooking wine, and water over the top of the meat and vegetables. Note: Dill pickle juice is a wonderful substitute for cooking wine.
- Sprinkle the garlic salt and pepper on top of the soup and stir a little to mix the vegetables and the soup together in the slow cooker.
- Place the bay leaf on top, cover and cook on low heat for 5-6 hours or until the roast is tender and shreds easily.
- Remove the bay leaf and shred the chuck roast into the stew with two forks before serving.
- You may garnish with dried or fresh parsley if desired.
Serving suggestions:
- Stew is great with a nice crusty bread or you can try my recipe for easy no knead french bread which is really good!
Other delicious slow cooker recipes:
Crockpot Italian Beef Sandwich
Slow Cooker Beef Stew
Ingredients
- 1-2 tbsp olive oil
- 2 lb chuck roast (or stew meat if you prefer)
- Salt and pepper to taste while browning the roast
- 3 medium potatoes, peeled and chopped (I use russet potatoes)
- 1/2 lb. small baby carrots
- 1 medium onion, sliced fairly thin
- 10 oz package of frozen peas
- 1 can tomato soup
- 1/4 cup sherry cooking wine (or you can use dill pickle juice which is a wonderful substitute if you don't have sherry)
- 1/2 soup can water
- 1/2 tsp garlic or plain salt (I use Trader Joes Aglio Olio garlic salt blend) or to taste
- 1/4 tsp pepper or to taste
- 1 bay leaf
Instructions
- Brown the chuck roast or your stew meat in a large frying pan with 1-2 tbsp olive oil. Season the meat with salt and pepper to taste. Brown over medium high heat and make sure you turn the meat to brown it on all the sides. When meat is browned, place it in the bottom of your slow cooker.
- Place the chopped potatoes (make sure they are not too large), thin sliced onion, small baby carrots and frozen peas (break them up a little) on top of your meat.
- Pour 1 can tomato soup, 1/4 cup sherry cooking wine, and water over the top of the meat and vegetables. Sprinkle the garlic salt and pepper on top of the soup and stir a little to mix the vegetables and the soup together in the slow cooker.
- Place the bay leaf on top, cover and cook on low heat for 5-6 hours or until the roast is tender and shreds easily.
- Remove the bay leaf and shred the chuck roast into the stew with two forks before serving. You may garnish with dried or fresh parsley if desired.