This classic beef stew is rich, flavorful, and packed with tender meat and vegetables. Whether you’re using a slow cooker or Instant Pot, this cozy dish delivers comforting results with minimal effort perfect for cold days or meal prep.

Ingredients

1 1/2 pounds chuck roast, cut into bite-sized pieces
Sea salt and freshly cracked black pepper, to taste
1 tablespoon butter or olive oil
2 1/2 cups beef stock
1 pound Yukon gold potatoes, cut into bite-sized chunks
8 ounces baby bella mushrooms, halved or quartered
1 medium white onion, diced
2 celery stalks, diced
2 large carrots, diced
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 bay leaves
2–3 tablespoons cornstarch
2–3 tablespoons cold water

Slow Cooker (Crock-Pot) Instructions

Sear the beef (optional):
Season the beef with salt and pepper. Heat butter in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. This step adds depth of flavor but can be skipped for a faster prep.
Add ingredients to the slow cooker:
Place the seared beef, beef stock, potatoes, mushrooms, onion, celery, carrots, tomato paste, Worcestershire sauce, and bay leaves into a large slow cooker. Stir gently to combine.
Cook:
Cover and cook on High for 4 hours or Low for 7–8 hours, until the meat is tender and vegetables are fully cooked. Discard the bay leaves.
Thicken (optional):
Mix the cornstarch with cold water until smooth. Stir into the stew, a little at a time, until the broth thickens to your liking.
Season and serve:
Taste and adjust with salt and pepper. Serve warm.

Instant Pot Instructions

Sear the beef (optional):
Season beef with salt and pepper. Select the “Sauté” setting on the Instant Pot. Add butter and sear the beef in batches until browned. Press “Cancel” once done.
Add ingredients to the pot:
Add beef stock, potatoes, mushrooms, onion, celery, carrots, tomato paste, Worcestershire sauce, and bay leaves. Stir to combine.
Pressure cook:
Secure the lid and set the valve to “Sealing.” Cook on High Pressure for 40 minutes, followed by a quick release of the pressure. Remove and discard bay leaves.
Thicken (optional):
Whisk together the cornstarch and cold water. Stir into the stew until thickened.
Season and serve:
Taste and adjust with additional salt and pepper if needed. Serve hot.

Why You’ll Love This Recipe

Tender and flavorful: Chuck roast becomes melt-in-your-mouth tender.
Easy and flexible: Works beautifully in both a slow cooker and Instant Pot.
Comfort in a bowl: Classic, warming flavors with a rich, hearty texture.
One-pot meal: Protein, vegetables, and broth all cook together effortlessly.

Tips

Sear for extra flavor: Browning the beef adds deep flavor to the stew.
Cut veggies evenly: Similar-sized chunks ensure even cooking.
Use cold water for cornstarch slurry: It helps prevent lumps when thickening.
Deglaze your Instant Pot after searing: Add a splash of broth and scrape up any browned bits to avoid a burn warning.

Variations and Substitutions

Switch the meat: Use stew meat or brisket if chuck roast isn’t available.
Add herbs: Fresh thyme or rosemary add lovely depth.
Try different vegetables: Parsnips, sweet potatoes, or turnips work well.
Make it gluten-free: Ensure your Worcestershire sauce is gluten-free or substitute with coconut aminos.

FAQs

Can I make this ahead of time?
Yes! The flavors develop even more overnight. Store in an airtight container in the fridge for up to 4 days.

Can I freeze beef stew?
Absolutely. Let it cool, then freeze in portions for up to 3 months.

Do I have to use mushrooms?
No. You can leave them out or substitute with another vegetable you enjoy.

What if I don’t have Worcestershire sauce?
You can use soy sauce or balsamic vinegar for a different but tasty twist.

Serving

Serve warm with crusty bread, mashed potatoes, or buttered noodles.
Add a fresh green salad for a balanced meal.
Perfect as a standalone bowl for a cozy night in.

Suggestions

Double the batch and freeze for easy future dinners.
Use leftovers as a filling for pot pies or savory hand pies.
Add a splash of red wine during cooking for a more complex flavor.
Pair with a bold red wine like Cabernet Sauvignon or Merlot.