Hearty Beef Vegetable Stew

Six ingredients and a slow cooker. That’s the entire commitment for this beef stew. Three pounds of beef chuck, potatoes, carrots, onion, water, and Old Bay seasoning go into the pot, and six hours later you’ve got a rich, fall-apart stew.

Old Bay is the twist that makes this different from your standard beef stew. That blend of celery salt, paprika, black pepper, and cayenne gives the broth a warm, slightly spicy depth that tastes like something you’d get at a Chesapeake Bay crab house. Sprinkle a teaspoon directly on the beef and the other teaspoon over the vegetables so the seasoning distributes evenly.

Beef chuck is the right cut here. It’s well-marbled and breaks down into tender, shreddable pieces over the long cook. Leaner cuts dry out and turn tough in a slow cooker. Trim the visible fat beforehand, but leave the internal marbling intact.

Pro Tips

• Cut the potatoes into large chunks. Small pieces disintegrate over six hours and turn the broth starchy.
• Only 1 cup of water goes in. The beef and vegetables release plenty of liquid as they cook. Adding too much water dilutes the flavor.
• Resist opening the lid during cooking. Every time you lift it, you lose 20-30 minutes of heat.
• The stew thickens as it sits. If you want it even thicker, mash a few potato chunks against the side of the pot.

Variations

• Beer braised: Replace the water with a dark lager or stout for a richer, more complex broth.
• Extra vegetables: Add celery, turnips, or parsnips along with the carrots.
• Low and slow: Cook on low for 8-10 hours instead of high for 6 if you’re out all day.