Yield: 6–8 servings
Prep Time: 20 minutes
Cook Time: 8–9 hours (LOW) or 4–5 hours (HIGH)
Total Time: Up to 9 hours
Cooking Method: Slow Cooker
Skill Level: Beginner-Friendly
Style: Classic American Comfort
Ingredients and Their Purpose
Why Each Ingredient Matters
The Protein Foundation
2½–3 pounds beef chuck roast, trimmed and cut into 1½-inch cubes
Chuck roast is ideal for slow cooking because of its marbling and connective tissue. Over time, collagen breaks down into gelatin, creating fork-tender meat and silky broth.
The Hearty Base
2 pounds Yukon Gold or red potatoes, scrubbed and cut into chunks
These waxy varieties hold their structure during long cooking. Leaving skins on adds rustic texture and nutrients.
The Aromatic Layer
1 large yellow onion, roughly chopped
Yellow onions soften and sweeten gradually, adding depth without overpowering.
The Braising Liquid
3 cups low-sodium beef broth
Provides savory backbone while allowing control over final seasoning.The Creamy Thickener
1 (10.5-ounce) can condensed cream of mushroom soup
Adds body, creaminess, and umami richness without extra steps.
Equipment Needed
Whisk
5–7 quart slow cooker
Sharp knife
Cutting board
Mixing bowl
Step-by-Step Master Instructions
Layering for Maximum Flavor
Step 1: Prepare the Ingredients
Trim large, firm exterior fat from the chuck roast.
Cut into even 1½-inch cubes.
Scrub potatoes and cut into uniform chunks.
Roughly chop onion into medium pieces.
Uniform sizing ensures even cooking.
Step 2: Layer the Vegetables First
Place potatoes in an even layer on the bottom of the slow cooker.
Scatter onions on top of the potatoes
This base prevents vegetables from overcooking and allows them to absorb juices from the beef.
Step 3: Add the Beef
Arrange beef cubes evenly over the vegetables.
Positioning meat above allows it to braise gently while juices drip downward, enriching the stew.Step 4: Mix the Liquids
In a bowl, whisk together:
- Beef broth
- Condensed cream of mushroom soup
Blend until mostly smooth.
Step 5: Pour and Cover
Pour liquid mixture evenly over beef and vegetables.
Gently press ingredients so liquid settles between layers.
Cover with lid.
Step 6: Cook Low and Slow
Cook:
- LOW: 8–9 hours
- HIGH: 4–5 hours
The beef should be fork-tender, and potatoes soft but intact.
Slow cooking allows connective tissue to break down properly.
Step 7: Adjust and Season
Stir gently.
If stew is too thin:
- Remove lid and cook on HIGH 20–30 minutes to reduce.
If too thick:
- Add warm broth or water gradually.
Season with salt and freshly ground black pepper just before serving.
Seasoning at the end prevents over-salting.
