Ingredients
Equipment
Method
Prepare the Base
- Place the cubed Yukon Gold potatoes, sliced mushrooms (if using), chopped carrots, and sweet onion into the basin of your slow cooker.
Sear the Beef
- Pat the cubed beef chuck dry with paper towels and lightly coat it in flour, shaking off any excess. Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat.
- Working in batches to avoid overcrowding the pan, add the beef and sear until a deep brown crust forms on all sides. Use a slotted spoon to transfer the browned beef to the slow cooker with the vegetables.
Build the Gravy
- Reduce the pan's heat to medium. Add the remaining tablespoon of oil and the 1/4 cup of flour. Whisk constantly for about one minute to cook out the raw flour taste.
- Stir in the tomato paste, paprika, dried thyme, garlic powder, salt, and pepper to form a thick, fragrant paste.
- Slowly pour in the beef broth, about 1/4 cup at a time, whisking continuously to create a smooth, lump-free gravy. Stir in 1 tablespoon of Worcestershire sauce and 1 dried bay leaf.
- Bring the gravy to a gentle simmer, then remove it from the heat.
Slow Cook to Perfection
- Pour the finished gravy over the beef and vegetables in the slow cooker, stirring gently to coat everything evenly.
- Cover and cook on low for 8 hours or on high for 4 hours. The stew is ready when the beef is fall-apart tender and the vegetables are soft. Remove the bay leaf before serving.
Nutrition
Notes
For the best results, always brown your beef properly to build a rich flavor base. Cut vegetables uniformly for even cooking, and don't hesitate to make this stew ahead of time as flavors deepen overnight. If the gravy is too thin, a cornstarch slurry can easily fix it. Serve with crusty bread, mashed potatoes, or egg noodles. Nutrition information is estimated based on common ingredients and serving sizes and may vary.