Beef Chuck Roast Stew

Beef Chuck Roast Stew

Beef chuck roast stew is a beloved comfort food that has stood the test of time. This flavorful and hearty dish offers a delightful combination of tender beef, aromatic vegetables, and savory broth. Whether enjoyed during colder seasons or any time you crave a comforting meal, beef chuck roast stew is a satisfying option. In this article, we will explore the history of chuck roast, share cooking tips, highlight the importance of each ingredient, provide step-by-step instructions, and offer variations on the recipe. Let's discover the secrets to crafting a mouthwatering beef chuck roast stew.

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History of Chuck Roast

Chuck roast comes from the shoulder area of a cow and is known for its rich marbling and deep flavor. The chuck primal cut is located between the neck and shoulder, and it is well-exercised, resulting in a cut of meat with excellent flavor. Chuck roast has been a staple in American cuisine for many years, especially in dishes like pot roast and beef stew. Its popularity stems from its affordability and versatility, making it a go-to choice for many home cooks.

Cooking Tips

To create a tender and succulent beef chuck roast stew, it's important to cook the meat low and slow. Slow cooking breaks down the connective tissues and renders the meat tender. Here are some essential cooking tips:

Cooking Temperature

125°F (52°C)
135°F (57°C)
145°F (63°C)
150°F (66°C)
160°F (71°C)


Other Tips

  • Browning the Meat: Before adding the meat to the slow cooker, searing it in a hot skillet can enhance the flavor by creating a caramelized crust.
  • Cutting the Meat: Cut the beef into bite-sized pieces for even cooking and easy serving.
  • Adding Vegetables: The vegetables should be added according to their cooking time. Root vegetables like carrots and potatoes require more time to cook than quicker-cooking vegetables like onions and celery.


Each ingredient in beef chuck roast stew plays a crucial role in elevating the dish's flavor and texture. Let's take a closer look at the ingredients and their significance:

  • Beef Stew Meat or Chuck Roast: The star of the dish, beef stew meat or chuck roast, provides the rich and meaty flavor that makes this stew so satisfying.
  • All-Purpose Flour: Coating the meat with flour before cooking helps thicken the stew and adds a subtle richness.
  • Salt and Ground Black Pepper: These seasonings enhance the flavor of the beef and other ingredients.
  • Beef Broth (or Bouillon Cubes): Beef broth acts as the base of the stew, providing a savory and umami depth to the dish. Alternatively, bouillon cubes can be dissolved in water to create a flavorful broth.
  • Carrots, Potatoes, Onion, and Celery: These vegetables contribute to the stew's heartiness and provide a delightful texture and flavor contrast.
  • Worcestershire Sauce: Worcestershire sauce adds a tangy and slightly sweet note to the stew, enhancing its overall taste.
  • Ground Paprika: Paprika lends a subtle smokiness and a hint of sweetness to the stew, complementing the other flavors.
  • Garlic: Minced garlic adds a robust and aromatic element, enhancing the overall complexity of the stew.

List of Tools

To make beef chuck roast stew, you'll need the following tools:

  • Slow Cooker: A slow cooker, also known as a Crock-Pot, is essential for achieving tender and flavorful results. Its low and consistent heat allows the ingredients to meld together perfectly.
  • Mixing Bowl: Use a mixing bowl to combine the flour, salt, and pepper before coating the meat.
  • Skillet: A skillet is useful for searing the meat, if desired, before transferring it to the slow cooker.
  • Cutting Board and Knife: These tools are necessary for cutting the meat and preparing the vegetables.
  • Measuring Cups and Spoons: Accurate measurements are important for achieving the right balance of flavors.
  • Spoon or Ladle: A spoon or ladle is needed for stirring and serving the stew.
How to Make Beef Chuck Roast Stew
  1. Place the meat in the slow cooker.
  2. In a small bowl, mix the flour, salt, and pepper together. Pour the mixture over the meat and stir until the meat is coated.
  3. Add the beef broth (or water/beef bouillon), carrots, potatoes, onion, celery, Worcestershire sauce, paprika, and garlic. Stir to combine all the ingredients.
  4. Cover the slow cooker and cook on low heat for 8 to 12 hours, or on high heat for 4 to 6 hours, until the beef is tender enough to be easily cut with a spoon.
  5. Once cooked, stir the stew gently to distribute the flavors evenly.
  6. Serve the beef chuck roast stew hot in bowls, garnishing with fresh herbs, if desired.

How to Store

To store leftover beef chuck roast stew, let it cool completely before transferring it to an airtight container. Refrigerate the stew for up to 3 to 4 days. For longer storage, the stew can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Variations on the Recipe

Beef chuck roast stew is a versatile dish that can be customized to suit individual preferences. Here are a few variations to consider:

  • Wine-Braised Beef Stew: deglaze the pan you seared the beef chunks in with red wine for a richer and more complex flavor.
  • Spicy Beef Stew: Add diced jalapeños or red pepper flakes for a touch of heat.
  • Mushroom and Beef Stew: Incorporate sautéed mushrooms into the stew to enhance the umami flavor.

Questions and Answers

Q: Can I use a different cut of beef for this stew?
A: While chuck roast is the traditional choice, you can experiment with other cuts like rump roast or beef shanks. However, these cuts may have a slightly different texture and flavor.

Q: Can I cook this stew on the stovetop instead of using a slow cooker?
A: Yes, you can cook the stew on the stovetop. Simmer it over low heat for about 2 to 3 hours, stirring occasionally.

Q: Can I add additional vegetables to the stew?
A: Absolutely! Feel free to add your favorite vegetables, such as mushrooms, peas, or bell peppers, to personalize the dish to your taste.

Full Recipe

3 pounds FFF Beef Stew Meat or Chuck Roast
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
2 cups beef broth (or Bouillon cubes)
4 medium carrots, sliced
4 medium potatoes, diced
1 medium onion, chopped
2-4 stalk celery, chopped
1 cup Peas
1 teaspoon Worcestershire sauce
1 teaspoon ground paprika
1 clove garlic, minced

1. Defrost your roast, and cut it into approximately 1-2 inch chunks.
2. In a small bowl, mix the flour, salt, and pepper together. Pour the mixture over the meat, stirring until the meat is coated.
3. Heat a pan/cast iron pan and give your meat chunks a quick sear, only about 20 seconds per side.
4. Add your beef broth to the pan you cooked the beef in to save all of the meat dripping!
5. In your slow cooker or a large pot, add the beef chunks,  beef broth (or water/beef bouillon), carrots, potatoes, onion, celery, Worcestershire sauce, paprika, and garlic. Stir to combine all the ingredients.
6. Cover the slow cooker/pot and cook on low heat for 8 to 12 hours, stirring occasionally. Once done, it should be fall apart tender. 
7. Serve your beef stew hot in bowls, garnish and Enjoy!

    Here's to healthy living from all of us to all of you!

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