very culinary

slow cooker beef stew

  • Serves 8-10
  • Prep time: 30 minutes
  • Cook time: 8 hours on low
  • 1/4 cup flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 pounds chuck roast, trimmed of hard fat, cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 16 ounces baby carrots, cut in half
  • 1 large sweet onion, cut into 1-inch pieces
  • 3 large new potatoes, cut into 1-inch pieces
  • 2 (14.5 ounce) cans low sodium beef broth
  • 2 (5 ounce) can low-sodium V8 juice
  • 1 (20 ounce) container ketchup
  • 1/4 cup brown sugar
  • 1/2 tablespoon Worcestershire sauce
  • 3 large garlic cloves, minced
  • 1/2 teaspoon dried Italian seasoning
  • chopped fresh parsley, for garnish


Lightly coat a 6-quart slow cooker with nonstick cooking spray.

Place flour, onion power, garlic powder, paprika, salt, and pepper in a large ziploc bag. Seal and shake to combine. Add the beef cubes and shake until well coated.

Warm olive oil in a large dutch oven pot over medium-high heat. Once it’s hot, remove beef from the flour, shaking off any excess, and add in two batches (do not overcrowd the pot.) Cook, without stirring for 1 minute, until brown; transfer to the slow cooker.

Scatter carrots, onion, and potatoes on top of the beef.

In large bowl, whisk together the beef broth, V8 juice, ketchup, brown sugar, Worcestershire, minced garlic, and Italian seasoning. Pour over the vegetables and meat.

Cover and cook on low for 8 hours. Ladle into bowls and sprinkle with fresh chopped parsley, if desired.

Note: do not use stew meat! Chuck roast is the best choice and will result in tender pieces of meat.