Slow Cooker Beef Stew
- 20m Prep Time
- 4h Cook Time
- 4h Ready In
A hearty slow cooker beef stew with tender chuck roast, carrots, and mushrooms in a savory broth. Perfect for a comforting meal.
Ingredients
- 1.36 kg beef chuck roast cut into 6-8 large pieces
- 454 g carrots cut into 1" pieces
- 283 g button mushrooms halved
- 1 large sweet onion diced
- 14.8 ml balsamic vinegar
- 9.86 ml Dijon mustard
- 473 ml beef broth
- fresh rosemary
- salt
- pepper
- olive or avocado oil to brown the roast
- 29.6 ml arrowroot powder
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 40.2 mg
- Iron: 0.74 mg
- Magnesium: 18.3 mg
- Phosphorus: 85.5 mg
- Potassium: 474 mg
- Zinc: 0.47 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml balsamic vinegar
- 9.86 ml Dijon mustard
- 473 ml beef broth
- fresh rosemary
- salt
- pepper
- 29.6 ml arrowroot powder
Prepare
- 1.36 kg beef chuck roast, cut into 6-8 large pieces
- 454 g carrots, cut into 1" pieces
- Halve 283 g button mushrooms
- Dice 1 large sweet onion
- olive or avocado oil, to brown the roast
Let's Cook
-
Step 1.
Heat a drizzle of olive or avocado oil in a large skillet over medium-high heat. Working in batches, add a few pieces of beef chuck roast to the pan and brown on all sides, about 2-3 minutes per side. Transfer the browned beef to the crock of a slow cooker. Repeat with the remaining beef.
-
Step 2.
Place the carrot pieces and halved button mushrooms on top of the browned beef in the slow cooker.
-
Step 3.
Add the diced sweet onion (or peeled pearl onions) to the same skillet you used for the beef. Cook over medium heat, stirring occasionally, for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
-
Step 4.
Add the balsamic vinegar, Dijon mustard, and beef broth to the skillet, and stir until well combined. Pour the onion-sauce mixture from the skillet over the beef, carrots, and mushrooms in the slow cooker.
-
Step 5.
Place the fresh rosemary sprigs on top. Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 7-8 hours, until the beef is very tender and shreds easily.
-
Step 6.
After cooking, remove the rosemary sprigs. Use two forks to shred the beef directly in the slow cooker, or transfer the beef to a plate or cutting board to shred it, then return it to the broth.
-
Step 7.
In a small bowl, whisk together the arrowroot powder and 2 tablespoons of water until smooth. Pour the arrowroot slurry into the slow cooker and stir to combine. The stew should thicken almost immediately. Serve hot.