Crock Pot Beef Stew with Hearty Vegetables
Chuck roast cubes, carrots and potatoes cook slowly in beef stock sweetened with a cup of root beer. A cornstarch slurry thickens the stew at the end.
8
servings30
minutes8
hoursChuck roast cubes, carrots and potatoes cook slowly in beef stock sweetened with a cup of root beer. A cornstarch slurry thickens the stew at the end.
Ingredients
2 1/2 lb chuck roast, trimmed and cut into 1-inch cubes
3 tablespoons all-purpose flour
1 teaspoon salt, plus about 1 teaspoon more to taste
1/2 teaspoon black pepper
2 tablespoons olive oil
1 cup root beer, any flavor
1 large onion, thinly sliced
1 clove garlic, minced
1 1/2 cups beef stock
2 large carrots, sliced
3 cups diced potatoes
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
2 tablespoons cornstarch, mixed with 2 tablespoons water
Directions
- Whisk the flour, 1 teaspoon of salt and the pepper in a large bowl. Toss the beef cubes in it until each piece is coated.
- Heat the olive oil in a skillet over medium-high heat until it shimmers but does not smoke. Sear the beef in batches, just until each side is browned.
- Put the onion, garlic and root beer in the slow cooker and stir. Add the seared beef.
- Pour the beef stock into the hot skillet and scrape up the browned bits. Let it come to a light boil, add the extra salt and pour it over the beef. Do not stir.
- Tuck the carrots and potatoes around the beef and add the Worcestershire and thyme.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 or more hours. The beef is ready when a cube pulls apart with a fork.
- Stir the cornstarch and water together until smooth. Pour it into the stew and cook uncovered on HIGH for 15 minutes.
- Taste and add salt. The stew should coat the back of a spoon.
Notes
- You can skip the searing for a dump-style stew, but the broth will be paler. Use beef broth in place of the root beer if you prefer. The stew keeps 4 days in the fridge and freezes for 3 months.
Why root beer works in this beef stew
A cup of root beer adds gentle sweetness and a hint of spice that deepens the gravy. Flouring and searing the chuck builds the crust that thickens the stew. Scraping the skillet with the stock keeps all that flavor in the pot.
Do not stir after pouring on the liquid. It keeps the seasoning in place.
Swaps and a mistake
Use diet root beer if you like, but the flavor is a bit thinner. Do not use cola or a heavily spiced soda. Cutting the carrots in thick slices keeps them from going soft.
Serving and storing
Biscuits or crusty bread are the best sides. The stew coats a spoon when it is ready.
Cool and store in sealed containers. Reheat gently, adding a little water if the stew has tightened.
Cutting the vegetables
Cut the carrots and potatoes about the same size so they finish together. Large chunks hold up better in a long cook. Peeling is optional for thin-skinned potatoes. Fresh parsley on top gives the stew a cleaner look.
Crock Pot Beef Stew with Hearty Vegetables at a glance
- Prep time: 30 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 14, led by chuck roast, all-purpose flour, salt, black pepper
Tips for Crock Pot Beef Stew with Hearty Vegetables
You can skip the searing for a dump-style stew, but the broth will be paler. Use beef broth in place of the root beer if you prefer. The stew keeps 4 days in the fridge and freezes for 3 months.
Crock Pot Beef Stew with Hearty Vegetables FAQ
How long does Crock Pot Beef Stew with Hearty Vegetables take?
Crock Pot Beef Stew with Hearty Vegetables takes 8 hours of cooking after 30 minutes of prep.
How many people does Crock Pot Beef Stew with Hearty Vegetables serve?
This recipe makes 8 servings.
What do I need to make Crock Pot Beef Stew with Hearty Vegetables?
14 ingredients, led by chuck roast, all-purpose flour, salt, black pepper. Amounts are in the recipe card above.
Part of: 28 Easy Crockpot Recipes for Cozy Fall Nights
