Ingredients You’ll Need
- 2½ to 3 pounds beef chuck roast, trimmed and cut into 1½-inch cubes
Chuck roast is ideal for slow cooking because it becomes tender and flavorful over time. - 2 pounds potatoes (Yukon Gold or red), scrubbed and cut into chunks
These varieties hold their shape well and don’t turn mushy. - 1 large yellow onion, roughly chopped
Yellow onions soften and sweeten as they cook, adding depth without overpowering. - 3 cups low-sodium beef broth
Using low-sodium broth gives you better control over seasoning. - 1 (10.5-ounce) can condensed cream of mushroom soup
This adds creaminess, thickness, and savory richness to the stew.
Step-by-Step Directions
1. Prepare the Ingredients
Start by trimming any large, hard pieces of fat from the chuck roast. While some fat is good for flavor, thick exterior fat won’t break down nicely. Cut the beef into roughly 1½-inch cubes so they cook evenly.
Scrub the potatoes well and cut them into similar-sized chunks. Leaving the skins on helps them hold their shape and adds a rustic texture. Roughly chop the onion into medium pieces.
2. Layer the Vegetables
Place the potatoes in an even layer on the bottom of a 5- to 7-quart slow cooker. Scatter the chopped onion over the potatoes. This layering matters—the vegetables act as a base that protects them from overcooking while allowing them to absorb flavor from the meat above.
3. Add the Beef
Arrange the cubed chuck roast evenly on top of the potatoes and onions. Positioning the meat above the vegetables allows it to braise gently in the liquid while its juices drip down, enriching the entire stew.
4. Mix the Liquids
In a bowl or large measuring cup, whisk together the beef broth and condensed cream of mushroom soup until mostly smooth. It doesn’t need to be perfectly blended—just combined enough to pour evenly.
5. Pour and Cover
Pour the broth and soup mixture over the beef and vegetables. Use a spoon to gently nudge the ingredients so the liquid settles throughout the layers. Don’t worry if some meat is slightly exposed; everything will shift as it cooks. Cover with the lid.
6. Cook Low and Slow
Cook the stew:
- On LOW for 8–9 hours, or
- On HIGH for 4–5 hours
The beef should be fork-tender, and the potatoes cooked through but still holding their shape. This slow cooking time is essential—chuck roast needs patience to become tender and velvety.
7. Adjust and Season at the End
Give the stew a gentle stir, breaking up any large clusters. If the stew is thinner than you prefer, remove the lid and cook on HIGH for 20–30 minutes to let it reduce. If it’s too thick, stir in a bit of warm beef broth or water.
Taste and season with salt and freshly ground black pepper right before serving. Because both the broth and soup contain salt, seasoning at the end prevents over-salting.
