Ingredients — 6 Servings
Beef & Vegetables
- 2½ lb (1.1 kg) beef chuck roast or stew beef, cut into 1½-inch pieces
- 1½–2 lb (700–900 g) potatoes, peeled or unpeeled and cut into thick slices/chunks
- 2 medium yellow onions, sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup beef broth
French Onion Gravy
- 1 can (10½ oz / 298 g) condensed beefy mushroom or brown gravy
- 1 packet (about 1 oz / 28 g) dry French onion soup mix
- 2 tbsp Worcestershire sauce
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 tbsp cornstarch
- 2 tbsp cold water
Optional
- 2 tbsp fresh parsley, chopped
- ½ cup sliced mushrooms
- 1 tbsp butter for extra richness
Step-by-Step Instructions
1. Prepare the Beef
Cut the beef into evenly sized chunks and pat dry with paper towels.
Season lightly with black pepper.
2. Brown the Beef
Heat olive oil in a large skillet over medium-high heat.
Brown the beef in batches for about 2–3 minutes per side. You don’t need to cook it through; just develop a browned exterior.
Transfer the beef to the slow cooker.
Tip: Browning is optional, but it gives the finished dish much deeper flavor.
3. Prepare the Vegetables
Slice the onions and cut the potatoes into similar-sized pieces.
Add the potatoes, onions, and minced garlic to the slow cooker around the beef.
4. Make the French Onion Sauce
In a bowl, whisk together:
- Beef broth
- Condensed gravy
- French onion soup mix
- Worcestershire sauce
- Black pepper
- Thyme
Mix until well combined.
5. Add the Sauce
Pour the gravy mixture evenly over the beef, potatoes, and onions.
Gently stir the ingredients so the sauce reaches the bottom of the slow cooker.
6. Slow Cook
Cover and cook:
LOW: 7–8 hours
HIGH: 3½–4½ hours
Cook until the beef is very tender and the potatoes are fork-tender.
Avoid opening the lid repeatedly because it releases heat and can increase the cooking time.
7. Thicken the Gravy
About 15–20 minutes before serving, mix:
- 1 tbsp cornstarch
- 2 tbsp cold water
Stir until smooth.
Pour into the slow cooker and gently mix with the gravy.
Cover and cook on HIGH for another 10–15 minutes, until the sauce becomes thick and glossy.
8. Finish & Serve
Taste and adjust seasoning if needed.
Sprinkle with fresh parsley and serve the tender beef, potatoes, and onions with plenty of French onion gravy.
Food Safety
For beef stew/chuck cooked slowly until tender, the meat should become very tender and reach a safe internal temperature. If using a food thermometer, check the thickest pieces.
Refrigerate leftovers promptly and keep them at 40°F / 4°C or below.
Nut & Allergen Information
- Peanuts: None expected
- Tree nuts: None expected
- Dairy: None required
- Egg: None
- Wheat/Gluten: Possible in gravy, soup mix, or Worcestershire sauce
- Soy: May be present in packaged gravy/soup mix/Worcestershire sauce
- Mustard: May be present in Worcestershire sauce
For a severe allergy, check the labels of all packaged ingredients.
Approximate Nutrition Per Serving
Without optional mushrooms:
- Calories: 520–600 kcal
- Protein: 42–48 g
- Carbohydrates: 35–42 g
- Fat: 25–30 g
- Fiber: 4–5 g
- Sodium: approximately 900–1,200 mg
The sodium can be high because of the French onion soup mix, gravy, and Worcestershire sauce.
Q&A
Can I use stew meat instead of chuck roast?
Yes. Stew meat works very well and saves preparation time.
Can I skip browning the beef?
Yes. You can put the raw beef directly into the slow cooker, although browning gives better flavor.
Can I use baby potatoes?
Absolutely. Leave small potatoes whole and halve larger ones.
Can I add mushrooms?
Yes. Add about 8 oz (225 g) sliced mushrooms with the onions.
Can I make this gluten-free?
Yes, but use certified gluten-free gravy, French onion soup mix, and Worcestershire sauce.
Why is my beef still tough?
If the beef is tough but fully cooked, it often needs more cooking time, not less. Continue cooking until it becomes fork-tender.
Can I freeze leftovers?
Yes. Cool completely, place in an airtight container, and freeze for up to about 2–3 months for best quality.