Slow Cooker 5-Ingredient Beef Stew with Chuck Roast and Potatoes

Ingredients You’ll Need

• 2½ to 3 pounds beef chuck roast, trimmed and cut into 1½-inch cubes

• Chuck roast is ideal for slow cooking because it becomes tender and flavorful over time.

• 2 pounds potatoes (Yukon Gold or red), scrubbed and cut into chunks

• These varieties hold their shape well and don’t turn mushy.

• 1 large yellow onion, roughly chopped

• Yellow onions soften and sweeten as they cook, adding depth without overpowering.

• 3 cups low-sodium beef broth

• Using low-sodium broth gives you better control over seasoning.

• 1 (10.5-ounce) can condensed cream of mushroom soup

• This adds creaminess, thickness, and savory richness to the stew.

Step-by-Step Directions
1. Prepare the Ingredients
2. Layer the Vegetables
3. Add the Beef
4. Mix the Liquids
5. Pour and Cover
6. Cook Low and Slow

• On LOW for 8–9 hours, or

• On HIGH for 4–5 hours

7. Adjust and Season at the End
What to Serve with Beef Stew

• Crusty bread or dinner rolls

• Buttered biscuits

• Simple green salad

• Steamed green beans or peas

Variations and Helpful Tips
Add Herbs for Classic Flavor
Include Extra Vegetables

• Chopped carrots at the start

• Frozen peas during the last 30 minutes

Brown the Beef (Optional)
Use Wine or Beer
Make It Creamier
Storage, Reheating, and Freezing

• Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: Freeze in individual portions for up to 3 months.

• Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Why This Recipe Belongs in Your Rotation
enjoy!

Start by trimming any large, hard pieces of fat from the chuck roast. While some fat is good for flavor, thick exterior fat won’t break down nicely. Cut the beef into roughly 1½-inch cubes so they cook evenly.

Scrub the potatoes well and cut them into similar-sized chunks. Leaving the skins on helps them hold their shape and adds a rustic texture. Roughly chop the onion into medium pieces.

Place the potatoes in an even layer on the bottom of a 5- to 7-quart slow cooker. Scatter the chopped onion over the potatoes. This layering matters—the vegetables act as a base that protects them from overcooking while allowing them to absorb flavor from the meat above.

Arrange the cubed chuck roast evenly on top of the potatoes and onions. Positioning the meat above the vegetables allows it to braise gently in the liquid while its juices drip down, enriching the entire stew.

In a bowl or large measuring cup, whisk together the beef broth and condensed cream of mushroom soup until mostly smooth. It doesn’t need to be perfectly blended—just combined enough to pour evenly.

Pour the broth and soup mixture over the beef and vegetables. Use a spoon to gently nudge the ingredients so the liquid settles throughout the layers. Don’t worry if some meat is slightly exposed; everything will shift as it cooks. Cover with the lid.

Cook the stew:

The beef should be fork-tender, and the potatoes cooked through but still holding their shape. This slow cooking time is essential—chuck roast needs patience to become tender and velvety.

Give the stew a gentle stir, breaking up any large clusters. If the stew is thinner than you prefer, remove the lid and cook on HIGH for 20–30 minutes to let it reduce. If it’s too thick, stir in a bit of warm beef broth or water.

Taste and season with salt and freshly ground black pepper right before serving. Because both the broth and soup contain salt, seasoning at the end prevents over-salting.

This stew is a full meal on its own, but a simple side can make it feel extra special:

The thick broth is perfect for dipping bread, so don’t skip that if you can help it.

For a more traditional stew flavor, add dried thyme and one or two bay leaves at the beginning. These herbs pair beautifully with beef and potatoes and give the stew a European-style depth.

If you want more vegetables, add:

These additions bring sweetness and color without much extra work.

For deeper flavor, brown the beef cubes in a hot skillet before adding them to the slow cooker. This step adds rich, savory notes through caramelization, similar to oven-braised stews.

Replace up to one cup of beef broth with dry red wine or dark beer for a deeper, more complex flavor. This technically adds an ingredient, but it’s worth it for special occasions.

For extra richness, stir in a splash of heavy cream or sour cream just before serving. This softens the flavors and adds luxurious texture.

This stew stores beautifully and often tastes even better the next day.

Because the flavors deepen overnight, this is an excellent meal-prep recipe.

This Slow Cooker 5-Ingredient Beef Stew with Chuck Roast and Potatoes is proof that you don’t need a long ingredient list to create something deeply comforting. It’s affordable, filling, and reliable—the kind of meal that feels like home.

Whether you’re feeding a family, cooking ahead for the week, or just craving a warm bowl of something hearty, this stew delivers every time. It’s simple enough for beginners, forgiving enough for busy days, and satisfying enough to keep coming back to.