| Ingredient | Amount | Notes |
|---|---|---|
| Chuck roast | 2-3 lbs | Well-marbled is key; don't trim all the fat |
| Baby potatoes | 1.5 lbs | Yukon Gold or red potatoes, halved or quartered |
| Carrots | 1 lb | Peeled and cut into 2-inch chunks |
| Onion soup mix | 1 (1 oz) packet | Lipton or store brand—the magic ingredient |
| Beef broth | 2 cups | Low-sodium recommended |
That's it. No flour. No tomato paste. No herbs (though you can add them—see variations). The onion soup mix contains all the seasoning you need.
The Method: Layer, Pour, Walk Away
Step 1: Prep the Vegetables
Scrub potatoes and cut into uniform chunks (halve or quarter depending on size). Peel carrots and cut into 2-inch pieces.
Step 2: Layer in the Slow Cooker
Place potatoes and carrots in the bottom of a 6-quart slow cooker. This creates a bed for the meat.
Place the chuck roast on top of the vegetables.
Sprinkle the onion soup mix evenly over the meat.
Pour beef broth around the edges (not directly over the soup mix, so it doesn't wash off).
Step 3: Cover and Cook
Cover and cook on:
LOW for 8-10 hours (preferred—this is where the magic happens)
HIGH for 5-6 hours (works in a pinch)
The stew is done when the meat shreds easily with a fork and the vegetables are tender.
Step 4: Rest and Serve
Let the stew rest, uncovered, for 15-20 minutes before serving. This allows the flavors to settle and the broth to thicken slightly.
Scoop into bowls, ensuring everyone gets meat, vegetables, and plenty of that glorious broth.
Pro-Tips for Stew Perfection
1. Don't Trim the Fat
That marbling is flavor and tenderness. The fat renders during cooking, basting the meat from within and enriching the broth. You can skim excess fat at the end if desired, but don't remove it before cooking.
2. Potato Choice Matters
Waxy potatoes like Yukon Gold or red potatoes hold their shape better than russets, which can disintegrate. Baby potatoes are perfect—no peeling required.
3. Low and Slow Is Worth It
If you have the time, always choose LOW. The gentle heat breaks down collagen more effectively, creating that fork-tender texture.
4. Don't Lift the Lid
Every time you lift the lid, you release heat and add 20-30 minutes to cooking time. Resist the urge to peek.
5. Skim Fat If Desired
If the stew is fattier than you like, let it cool slightly, then skim the fat from the surface with a spoon or use a fat separator.
Endless Variations
Herb-Infused Stew:
Add 2 sprigs fresh thyme and 2 sprigs fresh rosemary with the broth. Remove before serving.
Garlic Lover's Stew:
Add 4-6 whole peeled garlic cloves with the vegetables. They'll roast slowly and become sweet and buttery.
Red Wine Stew:
Substitute 1 cup of the beef broth with 1 cup dry red wine. Adds incredible depth.
Balsamic Stew:
Add 2 tablespoons balsamic vinegar with the broth. The sweetness enhances the meat beautifully.
Mushroom Stew:
Add 8 oz sliced mushrooms with the vegetables. Earthy and wonderful.
Tomato-Infused Stew:
Add 1 (14 oz) can diced tomatoes (drained) with the broth. Adds acidity and richness.
Gluten-Free:
The recipe is naturally gluten-free if you use a gluten-free onion soup mix (many brands offer this).
What to Serve Alongside
Crusty bread – For sopping up every last drop of broth
Buttered noodles – The stew becomes a sauce
Mashed potatoes – Double the potato comfort
Simple green salad – With tangy vinaigrette to cut through the richness
Steamed peas – Bright, sweet contrast
Storage and Reheating
Refrigerator:
Store in an airtight container for up to 4 days. The flavor deepens overnight—leftovers are often better than the first serving.
Reheating:
Stovetop: Gently reheat over medium-low heat, adding a splash of broth if needed.
Microwave: Individual portions, 1-2 minutes, stirring halfway.
Freezer:
This stew freezes beautifully. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Your Beef Stew Questions, Answered
Can I use a different cut of meat?
Chuck roast is ideal because of its marbling. Bottom round or brisket can work but may be less tender. Avoid lean cuts like sirloin—they'll become dry and stringy.
Do I need to brown the meat first?
No! That's the beauty of this recipe. The slow cooker creates deep flavor without searing. If you have time and want extra depth, you can sear, but it's absolutely not required.
Can I add other vegetables?
Absolutely. Parsnips, turnips, celery, and onions all work beautifully. Add firmer vegetables at the beginning, more delicate ones (like peas) in the last 30 minutes.
My stew is too thin. How do I thicken it?
Remove meat and veggies, simmer broth on stovetop until reduced
Mash some of the potatoes against the side of the slow cooker
Mix 2 tablespoons cornstarch with ¼ cup cold water, stir in, and cook 30 minutes more
My meat isn't tender after 8 hours. What went wrong?
Either the cut was too lean, or your slow cooker runs cool. Cook longer—another 1-2 hours on LOW should do it.
Can I double this recipe?
Use a larger slow cooker (7-8 quarts) or make two batches. Don't overfill—leave room for simmering.
