Slow-Cooker Chunky Beef Stew
Tender beef and chunky vegetables come together in this hearty stew that will warm you on even the coldest evenings. Carrots, onions, potatoes and beef are the backbone of Slow-Cooker Chunky Beef Stew and give it loads of great flavor. Serve this savory stew with sweet chunks of cornbread, so good!
In soups and stews, it is important to chop your vegetables the same size so there is some consistency. For soups I usually chop ingredients a bit smaller, about 1/2 inch pieces work best. For this stew, I chopped ingredients like potatoes, beef and mushrooms a bit larger, about 1 inch in size.
The tomatoes in the recipe definitely add a richness to the stew. They cook down and add a savory depth of flavor. The brown sugar, garlic powder, Worcestershire sauce and dash of balsamic vinegar add to the richness and make this a stew a recipe you’ll want to make again.
In order to thicken the stew, I used cornstarch and a bit of cold water. Stir the two together and add the slurry to the crockpot about 1 hour before serving the stew. It will be thick and rich and full of beefy goodness.
Slow-Cooker Chunky Beef Stew
Ingredients:
- 2 tablespoons of canola oil
- 2 pounds English Roast, cut into bite-size chunks
- 1 medium onion, chopped into 1 inch chunks
- 1 cup carrots, chopped or shredded
- 1/2 cup green pepper, chopped
- 16 ounces of crushed tomatoes
- 2 cups of beef broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon brown sugar
- 1/2 teaspoon garlic powder
- 3 medium potatoes, chopped into 1 inch chunks
- 1/2 cup button mushrooms, chopped into 1 inch chunks
- 1 cup fresh green beans, chopped into 1 inch pieces
- 2 tablespoons Worcestershire Sauce
- 2 tablespoon balsamic vinegar
- 2 tablespoons cornstarch mixed with 1/3 cup cold water to make a slurry
How to make Chunky Beef Stew?
- In a large Dutch Oven over medium heat, add the canola oil, onions and beef. Stir and cook for 6 to 8 minutes to brown meat on all sides. Onions will become softened.
- Add beef mixture and drippings to the slow-cooker set to low. Add the carrots, green pepper, crushed tomatoes and beef broth. Stir in salt, black pepper, brown sugar and garlic powder. Cover the slow-cooker and cook on low for 4 hours.
- Add the remaining ingredients, except cornstarch and water. Cook on low for one more hour.
- Mix 2 tablespoons of cornstarch with 1/3 cup cold water to make a slurry to thicken the stew. Add the slurry to the slow-cooker and stir. Cover and cook on low for one more hour.
- Serve this comforting stew over chunks of sweet cornbread. This recipe makes 6 servings.
If you like this recipe, you’ll love Beef and Brussels Sprouts Stew as well. Check out my recipe and others here at raveaboutfood.com.
Slow-Cooker Chunky Beef Stew
Ingredients
- 2 tablespoons canola oil
- 2 pounds Beef Chuck Roast, cut into bite-size chunks
- 1 medium onion, chopped into 1 inch chunks
- 1 cup carrots, chopped or shredded
- 1/2 cup green pepper, chopped
- 16 ounces crushed tomatoes
- 2 cups beef broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon brown sugar
- 1/2 teaspoon garlic powder
- 3 medium potatoes, chopped into 1 inch chunks
- 1/2 cup button mushrooms, chopped into 1 inch chunks
- 1 cup fresh green beans, chopped into 1 inch pieces
- 2 tablespoons Worcestershire Sauce
- 2 tablespoon balsamic vinegar
- 2 tablespoons cornstarch mixed with 1/3 cup cold water to make a slurry
Instructions
- In a large Dutch Oven over medium heat, add the canola oil, onions and beef. Stir and cook for 6 to 8 minutes to brown meat on all sides. Onions will become softened.
- Add beef mixture and drippings to the slow-cooker set to low. Add the carrots, green pepper, crushed tomatoes and beef broth. Stir in salt, black pepper, brown sugar and garlic powder. Cover the slow-cooker and cook on low for 4 hours.
- Add the remaining ingredients, except cornstarch and water. Cook on low for one more hour.
- Mix 2 tablespoons of cornstarch with 1/3 cup cold water to make a slurry to thicken the stew. Add the slurry to the slow-cooker and stir. Cover and cook on low for one more hour.
- Serve this comforting stew over chunks of sweet cornbread. This recipe makes 6 servings.
