Ingredients:
- Serves 6 generously
- The Soul of the Stew
2 lbs (900 g) boneless beef chuck roast, cut into 2-inch cubes (leave fat cap on; trim after cooking) - The Earthy Foundation
4 medium Yukon Gold potatoes, peeled and cut into 1½-inch chunks
1 large yellow onion, roughly chopped - The Flavor Catalyst
1 cup (240 ml) low-sodium beef broth, warmed
1 (1.25 oz) envelope dry onion soup mix - Optional Enhancements
2 garlic cloves, smashed
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
Freshly cracked black pepper
1 tablespoon tomato paste (for deeper flavor)
Instructions:
1. Layer with Intention
Place cubed chuck roast in the bottom of a 6-quart slow cooker. Do not stir. Scatter potatoes and onions over the top in loose layers.
2. Bloom the Broth
In a measuring cup, whisk warm beef broth and onion soup mix until fully dissolved. Stir in garlic, thyme, and tomato paste if using. Pour evenly over the layered ingredients without stirring.
3. Cook Low and Slow
Cover and cook on LOW for 7 to 8 hours for best tenderness, or on HIGH for 4 to 5 hours.
Avoid lifting the lid during cooking, as this releases steam and extends the cooking time.
4. Finish and Adjust
When done, the beef should shred easily and the potatoes should be fork-tender. Skim excess fat from the surface if desired. Taste before adding salt.
For a thicker stew, mix 2 tablespoons cornstarch with 3 tablespoons cold water. Stir into the hot broth and cook uncovered on HIGH for 10 minutes until thickened. Alternatively, mash a few potato pieces to naturally thicken the stew.
5. Serve
Transfer to serving bowls and spoon broth over the top. Garnish with fresh parsley if desired. Serve with crusty bread for dipping. The flavor deepens even more the next day.
Frequently Asked Questions
Can I skip the onion soup mix?
Yes. Combine 3 tablespoons dried minced onion, 1½ teaspoons beef bouillon powder, 1 teaspoon onion powder, ½ teaspoon parsley flakes, ¼ teaspoon celery seed, and a pinch of sugar. Whisk into the broth before adding.
Can I add vegetables?
Yes. Add carrots or parsnips at the beginning with the potatoes. Add peas or green beans during the last 30 minutes to prevent overcooking.
Can I use frozen beef?
Yes. Add 1 extra hour on LOW or 30 minutes on HIGH. If the broth is thinner, cook uncovered for 10 to 15 minutes at the end to reduce.
Nutrition (Per 1½-Cup Serving)
Approximate values
Calories: 485
Protein: 32 g
Fat: 22 g
Carbohydrates: 38 g
Fiber: 4 g
Sodium: 820 mg
Rich in iron, vitamin B12, and potassium.