Crockpot Beef Stew with Chuck Roast and Yukon Gold Potatoes
By Felix Grant
Prep
25 min
Cook
480 min
Total
505 min
Servings
8
Level
Easy
Beef chuck roast is my favorite cut to use for beef stew in a slow cooker. It contains visible fat and connective tissues that soften during cooking. The larger pieces of beef steak in the stew are tender after long cooking times in the gravy. Potatoes and carrots cut into larger pieces do not soften in the cooking process. I like to include these ingredients in this dish.
I dry the meat and coat it with seasoned flour. I cook the meat in two batches in a heavy skillet before adding other ingredients for slow cooking. I delay adding other ingredients until the meat is fully browned. Too many ingredients in the skillet will prevent browning and lead to lighter-colored meat.
After onions are caramelized, I add broth to the pan and transfer broth to the slow cooker, cooking garlic and tomato paste in the other pan for one minute. Stir garlic and tomato paste in the pan until the tomato paste darkens. This gives color to the gravy without adding other ingredients.
Peas are added about 15 minutes before serving, when the beef is tender and the gravy has thickened. I recommend serving the beef and gravy in white ceramic bowls with a parsley garnish with dinner rolls or other bread items for dipping in gravy or with mashed potatoes or egg noodles.
Reasons to make this
- Chuck roast has lots of collagen and will be very tender when cooked. It can break apart with a spoon.
- Yukon Gold potatoes remain firm and do not become mushy in a slow cooker. Yukon Gold potatoes in the middle slice absorb the gravy.
- Frozen peas are added at the last step to add color and flavor to the dish without increasing cooking time.
- Low-sodium beef broth helps the beef and tomato paste flavors shine through in the gravy.
- A small amount of Worcestershire sauce enhances the savory taste of the broth.
- Cut parsley provides a visual contrast to the dark gravy and white bowls of peas.
Ingredients
- •3 lb beef chuck roast (cut into 1.5-inch cubes)
- •1 ½ lb Yukon Gold potatoes (or similar yellow potatoes, cut into 1-inch cubes)
- •2 large carrots (about 1 lb, peeled and sliced into 1-inch rounds)
- •4 cups low-sodium beef broth
- •1 large yellow onion (diced)
- •4 cloves garlic (minced)
- •2 tbsp tomato paste
- •1 tbsp Worcestershire sauce
- •¼ cup all-purpose flour
- •2 tbsp olive oil
- •1 cup frozen peas
- •¼ cup fresh parsley (chopped)
- •1 tsp salt (plus more to taste)
- •½ tsp black pepper (plus more to taste)
Instructions
- 1
Pat the beef cubes completely dry with paper towels.
- 2
Whisk the flour, 1 tsp salt, and 1/2 tsp black pepper in a small bowl.
- 3
Toss the beef in the flour mixture until lightly coated.
- 4
Heat the olive oil in a large skillet over medium-high heat until it shimmers slightly.
- 5
Sear the beef in two batches for 2-3 minutes per side, until it has a deep, golden-brown crust.
- 6
Transfer the seared beef to a 6-quart or larger slow cooker.
- 7
Reduce the skillet heat to medium and cook the onion for 4-5 minutes, scraping up the browned bits, until softened.
- 8
Add the garlic and tomato paste and stir constantly for 1 minute, until the garlic is fragrant and the paste darkens slightly.
- 9
Pour 1 cup of the beef broth into the skillet and scrape the bottom clean.
- 10
Pour the skillet mixture over the beef in the slow cooker.
- 11
Add the remaining 3 cups beef broth, Worcestershire sauce, potatoes, and carrots to the slow cooker.
- 12
Stir gently, cover, and cook on LOW for 8-9 hours or on HIGH for 4-5 hours.
- 13
About 15 minutes before serving, stir in the frozen peas.
- 14
Taste the gravy and adjust the salt and black pepper if needed.
- 15
Ladle the stew into white ceramic bowls, sprinkle with chopped parsley, and serve immediately.
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