Slow Cooker Beef Stew (Printable Version)
Tender beef and veggies simmer together for a hearty, flavor-packed dish perfect for cozy evenings.
# What You'll Need:
→ Main Components
01 -
60 g all-purpose flour
02 -
1.1 kg boneless beef chuck roast, trimmed and cut into 2.5 cm cubes
03 -
30 ml vegetable oil
04 -
375-600 ml water
05 -
2 large beef bouillon cubes
06 -
305 g condensed tomato soup, undiluted
07 -
3 teaspoons Italian seasoning
08 -
2 bay leaves
09 -
0.5 teaspoon ground black pepper
10 -
2 medium onions, sliced
11 -
2 large Russet potatoes, peeled and cut into 4 cm pieces
12 -
3 medium carrots, cut into 2.5 cm pieces
13 -
2 celery stalks, cut into 2.5 cm pieces
14 -
225 g whole mushrooms, trimmed
15 -
110 g frozen peas, thawed
# Steps to Follow:
01 -
Place flour into a large food-safe bag. Add beef cubes in small batches, shaking to coat evenly.
02 -
Heat oil in a heavy-bottomed skillet over medium-high heat. Brown beef in batches, ensuring pieces are not overcrowded. Transfer browned beef directly to slow cooker.
03 -
Add 375 ml water and bouillon cubes to the same skillet. Stir to dissolve bouillon and scrape up any browned bits from the pan.
04 -
Remove skillet from heat, then stir in tomato soup, Italian seasoning, bay leaves, and black pepper. Mix thoroughly and pour over beef in slow cooker.
05 -
Add onions, potatoes, carrots, celery, and mushrooms to the slow cooker. If mixture appears too dry, incrementally add more water up to 600 ml.
06 -
Cover and cook on low setting for 8 hours, or until beef and vegetables are tender.
07 -
Stir in thawed peas during the last 20–30 minutes of cooking. Discard bay leaves before serving.
# Additional Notes:
01 -
Use a heavy-bottomed skillet for even heat distribution when browning beef to maximize caramelization.
02 -
Avoid pan overcrowding during searing to ensure proper browning of all beef surfaces.
03 -
Deglaze with water and bouillon cubes, scraping all flavor-packed bits from the skillet.
04 -
Reduce or omit additional salt until tasting, as bouillon cubes provide significant sodium.
05 -
Mushrooms contribute an umami depth to the finished dish, enhancing its savoriness.
06 -
Condensed tomato soup introduces subtle sweetness, counterbalancing savory elements.