I adore my mother’s beef stew. I will make it at least once a winter if not twice. However, it’s not the healthiest version of stew you’ll find so when you’re trying to be good in light of the upcoming holiday season, it’s not the best fit. But I really wanted a good hearty stew for the Crock Pot last weekend. So, I went to my go-to spot and Hungry Girl didn’t disappoint.
This is a broth-based stew so it’s not thick but it’s chockfull of veggies and super tender meat. It also makes a ton of food. The original recipe said it made 6 servings but I’ve been eating it since Sunday and am pretty sure I’ll have enough to go to this coming Sunday so yeah, LOTS of leftovers. I also have been adding just a splash of new broth when I’ve been reheating to avoid having the meat dry out at all. Overall, this is a big winner for me and is going on my winter rotation for sure!
Slow Cooker Pot Roast Stew [original recipe here]
2 lbs. raw boneless beef chuck roast, trimmed of excess fat, cut into large pieces
1 tbsp. chopped garlic
1 tsp. salt
1/2 tsp. black pepper
3 cups chopped carrots (1 lb. bag)
1 1/2 cups sliced mushrooms (1/2 8 oz. package)
1 1/2 cups chopped sweet onions (3/4 of 1 large onion)
8 oz. russet potato, peeled and cubed (1 medium-sized potato)
1 cup chopped celery (8 oz. or half of a celery hearts bags)
2 fresh thyme sprigs
2 bay leaves
2 cups beef broth
- Place beef in the slow cooker. Sprinkle with garlic, salt, and pepper.
- Add all remaining ingredients except broth.
- Top with broth. Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until beef is cooked through.
- Remove and discard thyme sprigs and bay leaves. Transfer beef to a bowl, and shred with two forks.
- Return shredded beef to the slow cooker, and mix well.