Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- 3–4 qt (3–4 L) slow cooker with lid
- Scale, chopping board and knife
- Skillet if a browning step is listed; food thermometer for meat
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Browning is included in cooking time. This stew uses broth rather than wine.
- The cooking time is a range: slow-cooker models, ingredient temperature and cut size change the result.
Make it work
- Tough meat or firm lentils: allow more cooking time and check again; the timer does not replace texture cues.
- Watery sauce: reduce a portion in a separate saucepan; do not leave poultry sitting warm while doing so.
Prep 25 min · Cook 495 min
Cooking time includes any listed browning. LOW-setting duration is an estimate; check doneness and tenderness before serving.
Ingredients
- 1 2/3 lb (750 g) boneless beef chuck, cut into 1 1/2-inch (4 cm) cubes
- 14 oz (400 g) potatoes, cut into 1-inch (2.5 cm) cubes
- 3 carrots (250 g), sliced thickly
- 1 cup (240 ml) chicken broth
- 2 tbsp (32 g) tomato paste
- 1 tsp (1 g) dried thyme
- 1 medium onion (150 g), finely diced
- 2 garlic cloves (6 g), finely chopped
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (3 g) fine salt
- 1/4 tsp (0.5 g) ground black pepper
Step-by-step method
- Check the appliance
Use a 3–4 qt (3–4 L) slow cooker and follow its manufacturer’s fill guidance, commonly one-half to two-thirds full. This recipe is unsuitable for an oversized nearly empty cooker. Thaw any frozen meat fully in the refrigerator; begin with chilled ingredients, not frozen meat. - Prepare and load
Pat beef dry. Heat oil in a skillet and brown in two batches, about 6–8 minutes total; transfer to the cooker. Add onion to the skillet for 3 minutes, stir in tomato paste and broth and scrape the pan. Place potatoes and carrots beneath and around the beef, then add skillet liquid, garlic, thyme, salt and pepper. - Cook with the lid on
Cover and cook for 7–8 hours on LOW after browning. Keep the lid closed apart from the specified finishing step. The LOW setting must be a cooking setting, not KEEP WARM. Do not use a delayed start with raw meat. - Check and finish
Beef should separate with gentle fork pressure and potatoes should be tender. Beef safety begins at 145°F (63°C), but chuck needs a much longer braise for tenderness. If tough, cook another 30–60 minutes and check again. - Portion the meal
Divide the meat, vegetables and gravy equally into four bowls. - Cool leftovers safely
Turn off after serving. Transfer leftovers into shallow containers promptly, refrigerate within 2 hours, and do not cool the meal in the unplugged cooker. Reheat separately to 165°F (74°C); a slow cooker is not a reheating appliance.
Cook’s notes
Browning is included in cooking time. This stew uses broth rather than wine. A four-serving slow-cooker meal with quantities for an ordinary home kitchen.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours, at 40°F (4°C) or colder; use within 3 days.
- Reheat cooked leftovers until the center reaches 165°F (74°C). Freeze suitable portions for up to 2 months for best quality; thaw in the refrigerator.
Allergens
Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 395 kcal · Protein 45 g · Carbohydrates 30 g · Fat 11 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.