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Slow Cooker Beef Stew

Tender beef chuck roast and vegetables simmer in a savory broth for an easy, hearty slow cooker dinner.
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Prep Time 25 minutes
Cook Time 9 hours
Total Time 9 hours 25 minutes
Servings: 8 servings
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds beef chuck roast cut into 1½-inch cubes
  • 1½ pounds Yukon Gold potatoes cut into 1-inch chunks
  • 4 medium carrots peeled and sliced into thick pieces
  • 3 stalks celery chopped

Equipment

  • 6-quart slow cooker
  • large skillet

Method
 

  1. Brown the seasoned beef in batches, then transfer it to the slow cooker with the prepared vegetables and broth.
  2. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef and vegetables are tender.

Notes

  • Use a 6-quart slow cooker and avoid lifting the lid during cooking.
  • The beef must reach at least 145°F, but chuck should cook until fork-tender.
  • Refrigerate leftovers within 2 hours and use within 3 to 4 days.