Ultimate Slow Cooker Beef Stew with Fresh Vegetables
This Ultimate Slow Cooker Beef Stew is a game-changer for those who think they don’t enjoy beef stew. Adapted from a beloved recipe by Cook's Country, it features tender, fork-ready chunks of beef and a deeply flavored broth that clings beautifully to fresh vegetables. The clever 'hobo pack' method keeps the veggies intact, ensuring that they are perfectly cooked, vibrant, and bursting with flavor instead of turning into mush. By incorporating Minute Tapioca for thickening and a hint of soy sauce for a savory depth, this stew elevates traditional comfort food to delightful new heights. Ideal for prepping the night before, you can wake up to a rich aroma filling your home, knowing a hearty meal awaits. Perfect for busy weeknights or cozy gatherings, this stew is sure to impress!
N/A
Servings
441
Calories
15
Ingredients
Ingredients
boneless beef chuck roast
5 lbs (trimmed and cut into 1 1/2-inch cubes)
salt
to taste
pepper
to taste
vegetable oil
3 tablespoons
onions
4 medium (chopped fine)
tomato paste
1 (6 ounce) can
low sodium chicken broth or beef broth
2 cups
soy sauce
3 tablespoons
carrot
1 lb (peeled and cut into 1-inch pieces)
parsnip
1 lb (peeled and cut into 1-inch pieces)
red potatoes
1 lb (cut into 1-inch pieces)
fresh thyme
1 1/2 teaspoons (minced)
bay leaves
2
Minute Tapioca
2 tablespoons
frozen peas
2 cups (thawed)
Instructions
1
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
2
In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat until hot. Add half of the beef cubes and sear them until browned on all sides, about 8 minutes. Transfer the browned beef to the slow cooker insert.
3
Repeat the searing process with the remaining beef cubes, adding an additional tablespoon of oil if necessary, then transfer to the slow cooker.
4
Using the same skillet, add 1 tablespoon of oil and the chopped onions, along with 1/4 teaspoon of salt. Sauté until the onions are golden brown, approximately 6 minutes.
5
Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly.
6
Pour in the chicken or beef broth and soy sauce, bringing the mixture to a simmer. Transfer this flavorful liquid to the slow cooker.
7
In a mixing bowl, combine the carrots, parsnips, and red potatoes. Drizzle with the remaining tablespoon of oil and season with salt, pepper, and 1/2 teaspoon of fresh thyme. Toss to evenly coat.
8
Prepare the vegetable hobo pack by placing the seasoned vegetables in the center of a large piece of heavy-duty aluminum foil. Fold it over, crimping the edges to securely seal the packet.
9
Gently stir the bay leaves and Minute Tapioca into the beef mixture in the slow cooker, then position the vegetable packet on top.
10
Cover the slow cooker and set it to high for 6-7 hours, or on low for 10-11 hours. The cooking time will vary based on your slow cooker model.
11
Once cooking is complete, carefully transfer the vegetable packet to a serving plate. Open the packet carefully, watching out for steam, and stir the vegetables and their juices into the stew.
12
Add the remaining teaspoon of thyme and the thawed peas to the pot, gently incorporating them. Allow the stew to stand for a few minutes until heated through.
13
Taste and adjust seasoning with salt and pepper to your preference before serving hot.
Nutrition Information
12g
Fat
34g
Carbs
34g
Protein
Frequently Asked Questions
Frequently Asked Questions
What cut of beef is best for this slow cooker stew?
The recipe recommends using 5 lbs of boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes for the best results.
How do I prevent the vegetables from becoming mushy?
This recipe uses a clever 'hobo pack' method where seasoned vegetables are sealed in heavy-duty aluminum foil and placed on top of the beef to steam.
What is used to thicken the beef stew broth?
Two tablespoons of Minute Tapioca are stirred into the beef mixture to provide a perfect thickness without making it gummy.
Why is soy sauce included in a beef stew recipe?
Soy sauce is used to add a savory depth and enhance the umami flavor of the broth.
How long should I cook the stew on the high setting?
The stew should be cooked on high for 6 to 7 hours, depending on your specific slow cooker model.
How long should I cook the stew on the low setting?
For a slower cook, set the device to low for 10 to 11 hours.
What vegetables are included in the foil packet?
The foil packet contains 1 lb of carrots, 1 lb of parsnips, and 1 lb of red potatoes, all cut into 1-inch pieces.
Is it necessary to sear the beef before adding it to the slow cooker?
Yes, searing the beef cubes in batches for about 8 minutes per batch adds significant flavor and color to the final dish.
How many calories are in one serving of this stew?
There are approximately 441 calories per serving.
What is the protein content of this recipe?
Each serving provides about 34 grams of protein.
When do I add the frozen peas?
Thawed frozen peas are added at the very end of the cooking process, just before serving, to keep them vibrant.
Can I use beef broth instead of chicken broth?
Yes, you can use either 2 cups of low-sodium chicken broth or beef broth depending on your preference.
How many onions are required for this recipe?
The recipe calls for 4 medium onions, which should be chopped fine and sautéed until golden brown.
What is the purpose of the tomato paste?
Tomato paste is sautéed with the onions to caramelize it, providing a rich, concentrated base for the stew liquid.
How much fresh thyme is needed?
A total of 1 1/2 teaspoons of minced fresh thyme is used, split between the vegetables and the final seasoning.
What type of potatoes works best for this stew?
Red potatoes are ideal because they hold their shape well and do not fall apart during long cooking cycles.
How much fat is in a serving of this beef stew?
There are 12 grams of fat per serving.
How many grams of carbohydrates are in a serving?
There are 34 grams of carbohydrates per serving.
Why should I pat the beef dry before searing?
Patting the beef dry with paper towels ensures a better sear and prevents the meat from steaming in the pan.
How many bay leaves are used?
Two bay leaves are stirred into the beef mixture for aromatic flavor.
What size should the carrots and parsnips be?
They should be peeled and cut into 1-inch pieces to ensure even cooking inside the foil packet.
What type of oil is used for sautéing and searing?
The recipe uses 3 tablespoons of vegetable oil, which is split between searing the beef, sautéing onions, and coating the vegetables.
How do I handle the vegetable packet after it finishes cooking?
Carefully transfer the packet to a plate, open it cautiously to avoid steam burns, and stir the vegetables and juices into the stew.
Is this recipe suitable for preparing the night before?
Yes, the ingredients can be prepped in advance so the slow cooker can be started first thing in the morning.
Can I substitute the parsnips if I cannot find them?
Yes, you can substitute parsnips with additional carrots or potatoes, though they offer a unique sweetness to the dish.
Does the recipe require salt and pepper?
Yes, salt and pepper are used to season the beef before searing and the vegetables before they are placed in the foil packet.
How many pounds of beef are used in total?
The recipe calls for 5 pounds of boneless beef chuck roast.
Why is the vegetable oil divided?
One tablespoon is used for each batch of beef, one for the onions, and the final tablespoon is for tossing with the vegetables.
What is the role of the 1/4 teaspoon of salt added to the onions?
Adding salt to the onions while sautéing helps draw out moisture and encourages even browning.
How long should the stew stand after adding the final ingredients?
Allow the stew to stand for a few minutes after adding the peas and remaining thyme to ensure everything is heated through before serving.