Let me start by asking a really important, earth-shattering question. Is there anyone out there who has the same addiction and love for carrots that have been cooked with a succulent roast dinner? A Sunday roast dinner, as it was with my family growing up? Anyone? Anyone? In my great Book of Opinions, carrots cooked in the flavorful juices of a delicious roast are incomparable. I could eat 83 of them and still go back for more.
Well, I’m happy to announce that this slow cooker beef stew has renewed my love of stew (it simply has really never been a favorite dinner of mine) for many reasons. The first is that the cooked carrots in this stew are reminiscent of the divine vegetables in my mom’s Sunday roast dinners. They nearly melt in your mouth with tenderness while still having a bit of bite and they are infused with flavor. I chalk this up to the unusual cooking method and hereby vow to use foil packets in any and every slow cooker dinner from here on out. The carrot phenomenon alone would allow me to rationalize making this weekly from here on out, but in addition, this hearty, rich stew is also packed with juicy, tender chunks of meat, delicious peas and potatoes, and the sauce is thick, velvety and so very tasty.
New favorite stew with my beloved old favorite carrots. That’s a win-win in my book.
One Year Ago: Balsamic Chicken Noodle Bowl
Two Years Ago: Quick and Delicious Clam Chowder
Three Years Ago: No-Knead Bread Revolution
Hearty Beef Stew {Slow Cooker}
Printable Version with Picture
Printable Version
*Note: this stew recipe has a few steps that I am going to strongly encourage following – even if it makes you roll your eyes to have to go to the work/mess of browning meat before adding it to the slow cooker. I get it, I do! But let me emphasize that there is a reason this stew has more flavor and deliciousness than any other slow cooker stew I’ve had – and I believe it is because of the few minutes you have to spend at the beginning browning up the meat, onions and quickly bringing the sauce to a simmer. Browing = flavor. Now, if you absolutely refuse to do it…don’t worry, I’ll still like you. Go ahead – throw it all in – but don’t tell me before you do or else I’ll spend the day cringing. Also, unless you can find prepackaged stew meat in large pieces, it pays to buy a whole chuck roast and cut it up yourself, plus if you look for chuck roast on sale, it will probably save you a penny or two!
*Serves 6-8
INGREDIENTS:
5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
Salt and pepper
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled, and cut into 1-inch pieces
1 pound red potatoes, washed and cut into 1-inch pieces
1 teaspoon dried thyme
2 tablespoons Minute tapioca
2 cups frozen peas
DIRECTIONS:
After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.
Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.
In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.
When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.
Recipe Source: adapted from Cook’s Country Dec/Jan 2011
{ 86 comments… read them below or add one }
Julia Child would be so proud of you my dear!
Ive been cravin some good beef stew. Thanks!
I too love carrots cooked with a Sunday roast. Which is odd because I don’t really like carrots otherwise too much. But I do have one HUGE HUGE stipulation– NO COOKED BABY CARROTS! They have to be the REAL thing, peeled & cut large carrots. Baby carrots just get all mushy & have a weird texture when cooked. If I had to pick the top 5 food things I could not deal with that people do, its cook baby carrots. Just as my mom. Weird, I know.
It looks delicious! Why do you put the veggies in the foil packet, though? How do they get the flavor from the meat and the broth and everything else if they’re all sealed up? <– Asking genuinely, because I've never seen this technique but I am also a big carrots-with-the-roast lover.
Fabulous stew. I get mad cravings for this in the cold weather. Ok…I just realized it’s been forever since I made one as well.
Now this I can get down with. I wish I had all the ingredients before we got 18 inches of snow here in NY and a snow day for the kids. Thanks for posting it.
This is perfect timing on this recipe! I grew up hating stew…I am not sure how my mom made it, but it was pretty gross and chewy. I have been searching for a little while and decided today I was going to such pick one. Thank goodness one of my favorite food blogs posted!!!
This looks fantastic! I am with you on the carrots with the roast. Love them! We also had a roast dinner every Sunday growing up. I have never heard of using a foil packet in the crockpot. I can’t wait to try it.
Carrots rock! Beef stew rocks! I don’t use my slow cooker as I prefer a low and slow oven braise. But that doesn’t mean I can’t bookmark your recipe for sometime soon when I get a real deal on stew meat at Safeway.
Yes! My sister and I used to fight over them. I’m so excited to try this. Looks delicious. Thanks.
Tomi – that’s a great question about the foil packet. I wondered the same thing but the way it is explained in the recipe is that the foil packet helps roast the vegetables without them becoming soft and mushy (like sometimes happens when you cook vegetables in the slow cooker for the same, LONG amount of time as the meat). I was surprised at how flavorful and delicious the vegetables were without being simmered in the stew. Once they are stirred in, at the end, they pick up all sorts of new levels of flavor from the stew sauce.
Alisha – I hope we can still be friends since I’m pretty sure I used baby carrots. Do you still love me?
why tapioca? in stew? can i just skip it?
We love roast with potatoes& carrots an ultimate comfort food!!
I actually made this for my family last night!
I totally agree with you about the carrots cooked with the pot roast! I could skip the meat and just eat the carrots and the potatoes!
I have never seen the foil packet method…I can’t wait to try it! And yes- browning meat before slow cooking is a must! As Anne Burrell says, “brown food tastes good”!
“Tapioca starch thickens quickly, and at a relatively low temperature. It’s a good choice if you want to correct a sauce just before serving it.” http://www.foodsubs.com/ThickenStarch.html
Shawnne – I had a feeling someone would wonder about the tapioca – trust me, it works! It’s the thickener for the stew and doesn’t break down like cornstarch and flour over long cooking periods. It doesn’t add any flavor at all – it just helps the sauce to thicken. You could skip it, although you’d have a more watery stew.
Yum, buying a chuck roast will be on my list this week.
I admit it!! I have the exact same addiction to cooked in stew carrots.
This looks yum and I will try it this weekend. I am glad I read the other comments since I had the same questions about the foil packet and tapioca so thanks for answering. I will also admit that I do not like baby carrots – it’s a pain to peel and cut the big ones but I think they taste so much better.
I’m not a big fan of stew.. but this looks yummy! might just add it to the menu for next week!
Thank you! I love stew and plan on making it despite the unavoidable protest from the preschool/kindergarten gallery. Ha ha!
I completely agree with the cooked carrots. I’m sure I made myself sick from overeating more than once as a child.
I’m wondering if I coated the meat in tapioca starch before browning the meat or dissolved it in the broth if it would have the same thickening effect without breaking down. Call m crazy but I just don’t want to buy an entire box of Minute tapioca without another use in mind.
Jenna – I’m not sure on the tapioca starch but I’m guessing it is worth a try. If it makes any difference, you can pick up a box of Minute tapioca for pretty cheap and use the rest to make tapioca pudding (yum!).
Looks great! By thickening the stew, I tend to chop little pieces of potato instead of tapioca starch.
yes! we never have enough carrots in our roast, it’s our favorite! this looks great.
Oh we can definitely still be friends & I still love you for sure… I just won’t eat your stew! LOL (SO kidding)
I.LOVE.STEW.CARROTS. Maybe we were sisters, or cousins, or at least cousin thrice removed in a past life. My family knows you by name, and give thanks for you in their dinner prayers, for all the yumminess you have brought into our home. While visiting King Arthur Flour this past summer, I sent good vibes your way, and used you as an excuse to spend lots of money (“You want me to cook more of Mel’s recipes, don’t you honey? I just have to have __ (insert item) in order to cook like her! “). Okay, enough subtle I-want-to be-like-you-ness. I can’t wait to try this. I am so tired of having to lug out the dutch oven to make my husband’s favorite stew. It’s time for a return to the crockpot!
I was wondering about the tapioca too so I googled it and found this site http://www.foodsubs.com/ThickenStarch.html and learned a lot about thickeners in general. I’m going to have to buy some Minute tapioca now and make this stew for our Sunday dinner (I’ve decided this year is Crock-pot Sundays). Thanks so much!
I am going to make this on Sunday! I have been looking for a good stew recipe! This looks so yummy. P.S. I love your blog!
i hear ya about those soggy, beef-juice-saturated carrots–good stuff! potatoes and onions benefit from it as well.
Mmmm, mmmm, mmmmm! I’ve been thinking longingly about beef burgundy today and feeling sad that as much as I enjoy it, some of my people don’t. This is the perfect solution! It’s on my menu for Monday. I’ll let you know how it comes out and is received!!
Melanie, I feel like you change my life EVERY. SINGLE. DAY. Amazing. I have never considered buying a whole chuck roast then cutting it myself. Duh! Then I never make delicious stew since the “stew cut” of meat is always old, gross, and spendy. Oy. And the foil packet! And the admonition regarding browning! I think a post about your Book of Opinions would be awesome. All these genius cooking tips sometimes get great attention in one recipe, but missed altogether if we miss the recipe (how dare we, right?).
There’s nothing like beef stew and I can remember when my mother used to make it and you could smell it when you came in from school. Heaven! I must have some weird slow cooker affliction when it comes to onions because it does something to the taste that I cannot abide. I will make this in a dutch oven on the slow cook setting of my oven. Doesn’t do weird things to onions. Thanks!
Carrots cooked with roast are DIVINE. I can eat every single one of them myself if allowed to. I’ll have to try this recipe out soon. I made the other stew recipe on your site for a family dinner last month and it was a hit. I tell everyone how awesome your blog is. Thanks so much for sharing!
Do you think it would be possible to prepare this all the night before and then refrigerate it until the morning? Or do you think it would get weird? This looks delicious but I don’t know about dragging my butt out of bed early to brown every thing before I go to work haha.
Jane – your comment made me laugh, first off, but second off, I’ve done similar things for crockpot meals and it’s worked fine. I’d say it is definitely worth a try with this stew. The only modification I would make is to cool the boiling sauce mixture to room temperature before adding it to the crockpot so that the ingredients don’t start to cook while it cools and refrigerates. Let me know if you try it!
I’ve been looking for a good beef stew recipe for a long time, and this was definitely the best I’ve tried in a long time. The only downside for me was that it came out a bit salty (but not overly), so I’ll cut back there next time. Otherwise I loved it! The meat was so tender and the vegetables cooked perfectly. Thanks for sharing.
Another great recipe! Everyone enjoyed it. The extra efforts of browning was worth it. And the carrots?!? Perfect. My only oops was I forgot to put the peas in, but I think my kids actually appreciated that mistake!!
Jenn – ha! My kids would like that mistake, too!
Thanks for checking in on this, Vicky! Glad you liked it.
We had this for dinner last night and it was fantastic! I can’t think of any recipe I’ve tried of yours that hasn’t been good. Thanks for another one!
This recipe is definitely another winner! I prepared everything the night before and just popped it on the slowcooker in the morning, and it turned out very yummy. I especially loved the carrots – they were the perfect consistency.
Jane – so glad this worked out prepped the night before! (And I love you for loving the carrots as much as I…)
Thanks, Tannis – you are so kind! I’m glad you liked this stew!
First of all Mel , I love your blog and your recipes . I would love to make this but maybe on the stove top. How could i convert this so it could be cooked on top of the stove in less time. Like say 6hrs or less. If you know how you would do that with a great stew recipe like this one since its all american and basic like carrots and potatoes and peas and onions . Again Happy New Year and Thank you so much for all you contribute . May GOD richly bless you and yours this year Love to you Cheyenne of Henderson Nevada
Cheyenne – well, that is a really good question. All I can give is my recommendation since I’ve never tried it – but if I were to cook this on the stovetop, I would follow all the instructions (remove the meat to a plate) and when the sauce simmers, add the meat back in to the pot. Do you have a cast iron dutch oven or other heavy pot you could use? Combine the meat and sauce together and lay the foil packet of veggies over the top. My best guess would be to simmer this on low for 3-4 hours, covered. You won’t want to uncover to stir so make sure it cooks on low enough heat not to let the meat stick to the bottom of the pot. Good luck!
This stew looked so delicious that I couldn’t wait to try it. I opted for the 6-7 hours on high cook time. After just 4 hours, I noticed a burning smell and realized that the stew was completely out of liquid. I added another can of chicken broth, but 2 hours later the liquid was gone again. I ended up taking it out of the crockpot and adding 4 additional cups of beef broth. I was very sad to have not-so-great-tasting stew after all that prep time and cooking time. Any suggestions?
I made this and, just like you said, the meat was tender (falling apart in your mouth) and the veggies were perfect. I am sold on the foil packet method. I wasn’t in love with the taste of the broth, but I am in the first trimester of a pregnancy so I don’t exactly trust my taste-buds. I used Costco stew meat which seemed pretty thick, but otherwise followed the instructions exactly. I didn’t think the tapioca did much–maybe I needed to add more. I had quite a bit of liquid and it seemed thin. After the first night, I ended up pulling the meat and veggies out of the broth and eating it like roast and side veggies–but they were better than my roast and veggies ever have been before. Mmmm! Another good recipe. Thanks!
This looks so good, and very similar to my usual crock pot stew recipe, except that yours uses beef broth, and mine doesn’t. This could be a GOOD thing, because accoring to The Hubs, my stew is gross because it doesn’t have enough “gravy,” as he calls it. ( I don’t know, he’s from Wisconsin, and they seem to call a lot of things by strange names up there!) Yours looks like the veggies and meat is sitting in some amount of broth, or gravy, or whatever you want to call it. If that is the case, I might have to try this for The Hubs, and see if he likes this version better!
Do you think it would be a big deal if I used Russet Potatoes instead of Red?
Hi Kerra – I think the original recipe recommended not using russets because they turn kind of mealy and grainy in the slow cooker and reds hold up better. But if you don’t mind the texture, it will probably work out just fine.
You had at me carrots! Where would one find this Minute Tapioca? Is it by rice?
Amber N. – in my grocery stores and local Walmarts, the Minute Tapioca is usually by the jell-o instant puddings but on the top shelf above them. General area should be near the baking aisle…hope that helps!
First, thanks for all the fabulous recipes!
I made this tonight & I did something wrong, but I’m not sure what. I used 1 lb of beef & halved everything else. I had to keep adding more water (I added about 1 cup) because it was steaming out of the crock pot and the meat was starting to stick to the bottom. Is something wrong with my crock pot? It was still good and I want to try it again, but was wondering if you had any suggestions. Should I make more liquid or try to weigh down my crock pot lid? Thanks!!
Hi Stephanie – it sounds to me like your crockpot isn’t sealed well enough and is losing too much liquid through evaporating through the lid. Try weighing down the crockpot lid or covering it with foil, really sealing the edges, and I’m guessing you’ll see a huge difference.
I made this and the whole time I was preparing it with the extra steps of browning the meat and veggie packets I was muttering that it better be worth it. (Of course I wasn’t cursing you, I’m just a lazy cook.) The result. Absolutely the best stew ever made. I’m sold. My family licked their bowls. So delicious. Thanks Mel!
Does this really take 5 lbs of meat to serve 6-8 people? Seems like a lot of meat for a stew. I’ve tried a number of your recipes for a dinner group and we have loved them all. Thanks for the ideas. Keep them coming. I want to make the stew next, but waiting for clarification on amount of meat needed.
Dana – you could probably get away with three to four pounds, but it definitely is a meaty stew, which is why it calls for a full 5 pounds.
I am a terrible cook and don’t enjoy the process of making food, maybe because I have absolutely no affinity for smells, flavours, colours, etc… I have a suspicion that if I cook often enough and get used to what goes with what, those skills that everyone else seems to be born with will be mine through repetition repetition repetition. The problem is, knowing which recipes are good ones and which are not so good.
I actually really like stew, so I figured this would be a safe bet and I was right! I made this for dinner yesterday and it was delicious! Thank you! I’m glad that I have found somewhere that shares tried and tested recipes and maybe in 10 or 20 years I’ll actually enjoy making food.
Sorry for the double comment, but in reading above comments I figured I add another one. I did the browning and the onions and tomato paste the night before and refrigerated them. I did the rest of the sauce and the veggies in the morning (about half an hour). It would have been quicker if I’d have done the vegetables the night before as well. It worked out well for me in any case.
I made this and it was delicious ! But I was wondering, I like my stew with the sauce thicker, and I tried to thicken it up with cornstarch, but it didn’t seem to do anything. Do you have any tricks for this?
It was a big hit! Thanks for the recipe!
Hi Laura – the cornstarch slurry (cornstarch mixed with cold water) should work if it is mixed into the sauce and the sauce comes to a full boil. That can be a problem, obviously, in the slow cooker. So I would recommend transferring the beef stew to a pan on the stovetop, adding your cornstarch slurry and bringing the mixture to a boil. It should thicken right up.
Made this yesterday. YUM! We loved it. Thanks for another keeper.
I can’t remember if I’ve posted a comment or not, but I made this for the second time tonight, and it is SO good. I did have to weigh down my lid because steam was coming up through it.
“___________” – that’s me being speechless after eating this stew! SO DELISH – really there are no words! Thank you so much for a wonderful recipe. I’ve gone through your archives and have printed about 15-20 of your recipes and this was the first my husband and I tried. If the rest of them are anywhere near this one, then you’ve got a follower for life!
FABULOUS!!!
I was nervous about the foil packet but the veggies came out just as promised and taste just like the yummy pot roast veggies I adore. I didnt use as much meat as I was supposed too, so there was a lot of liquid and maybe I could have used a little more thickener, but it wasnt anything that took away from over-all meal. I also omitted the peas, because well I am not the hugest fan….and I didnt have any in my freezer like I thought.
Finally I am starting to find some yummy slow cooker meals that I like!
now i got a dumb question; but what exactly is tapioca; i’ve heard of it, but have never seen it; although i’ve never looked for it. What aisle is it usually in? and brand? thanks!!!
Edna – tapioca is usually by the boxed puddings – on the shelf above them by the gelatin and other pudding-like products. I buy the one in the red, slender box. I think the brand is Minute where I live but Kraft may make a brand, too.
my husband and his brothers/brother-in-law spent saturday cutting firewood. my mother-in-law and i were the lunch committee. you bet we had beef stew. it just seemed to go with the nature of the project they were working on. the verdict: hubby said, “i think this may be the best beef stew ive ever had.” there ya have it.
we now refer to you on a first name basis. “is this mel’s recipe?” yep.
Could i get away with 2 pounds meat? I definitely like more vegetables than meat in my stew. Would I change the other crock pot ingredients if I only used 2 pounds? My mom has a stew recipe I love, but this looks really good, and I like the addition of the peas!
Hi Bri – I definitely think 2 pounds of meat would work, although I would increase the carrots and potatoes to 1 1/2 pounds each and do 2 1/2 cups to 3 cups peas. Hope you like it! P.S. You could halve the recipe, also and then the proportions of ingredients would be about the same (it would work well if you have a smaller crockpot, if you only have a bigger crockpot it might not cook as well if it is a smaller sized recipe).
Hi Mel, I just foundy our website and I am in love. I am so envious that you have access to all that lovely cheese. My family has taken a day trip to the Gays Mill area for apples and cheese for 5 years now. We just love love love the cheese.
This beef stew recipes looks wonderful. I am thinking about making it for Christmas Day lunch as we will need something after church that day. What do you typically serve with it? Bread and whatelse? Thanks!
Hi Linda – I usually serve this with cornbread, rolls or some other type of bread and usually some sliced cheese on the side. Occasionally, I’ve also served it with a green salad.
Hi Mel! This might be a dumb question, but I am making this today for dinner and wondered, when do you add in the minute tapioca? I’ve never used it, so I wasn’t sure. Many thanks for all of your great recipes!!
Hi Kristi – sorry I am just getting to this, I have been out of town with limited computer access. Did you figure out the tapicoa? It should be stirred in the slow cooker right before placing the foil packet on top.
No problem! That is what I ended up doing because I realized at the end I hadn’t put it in yet. I’m SUCH a ditz! It’s right there in the instructions and I didn’t even see it! *slaps forehead* I have to say though, this stew turned out great!! I made it with the Lion House rolls. My hubby had 3 bowls of stew and 7 (SEVEN!!!!) rolls!!
Hi Mel,
Love the recipe and the tips inside it (foil wrapping, browning, tapioca) – take me to school! My questions are with the beef.. why ‘large’ pieces? I know cooks more tender when larger, but are we expected to cut up the pieces once in the bowl ie for the kiddies? Or is it relatively easy to break up the meat chunks with a fork or spoon since it’s been cooking so long? And what is the difference between chuck and ‘stewing beef cubes’ at the grocery store? Also, I’m looking at my slow cooker and can’t see how 5 lbs beef, 1 lb carrots, 1 lb carrots, 2 cups peas (+ other stuff!) is all going to fit! How big a c/p do you need for this recipe?
Tanya – the meat is fall-apart tender once it is finished cooking so it shouldn’t be an issue to get it into bite-size pieces for the kids. If you are really worried about it, you can always cook it in smaller pieces from the get go. I used my round 4 or 5-quart slow cooker for this recipe. You get a bit more high quality meat by cutting up your own roast versus buying the already cut stew meat cubes. I hope you like it if you try it!
I have a hard time finding slow cooker recipes I enjoy, but this was great! I served it with your french bread rolls and both were a hit! Because I have a smaller crockpot, I only used about 3 pounds of meat and fewer vegetables while keeping the rest of the ingredients the same. I also added a tablespoon of Worcestershire into the broth to enhance the meat flavor. Definitely a recipe I’ll repeat! Thanks!
This was SO good! I loved the flavor of the sauce and was surprised to see how the veggies had so much flavor even though they were cooked in a foil packet. The veggies kept their shape and texture. And the peas were a great addition. It was worth it to cut your own beef since you could remove alot of the fat. Adding to the rotation for sure!
I’m going to try this with venison. I cannot cook venison roasts because they never turn out! So now I make lots of stews. You are my new cookbook! Thanks Mel!
I made this to bring to a friend whose 10 month old daughter is struggling with health issues. My friend fed her daughter the broth and she LOVED it. It was the first time she had eaten anything of “normal” food in months. Thanks so much for the recipe!
This looks amazing!! I made your coconut pie recipe like a year ago and was searching for it again. Soooo glad I found it, and in the side bar saw this
I have dinner and dessert for tomorrow. Thank you for your awesome recipes!!
AMAZING! I have made this recipe 3 times now …. along with LOTS of your other recipes! BIG FAN!
This may be a stupid question – but do you literally put the foil packet on top of the stew mixture? Thanks.
Jacqueline – yep, just put the packet right on top of the stew mixture, cover the slow cooker and let it do its magic.
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