2-3 lb chuck roast, cut into cubes

4 carrots, diced

4 celery stalks, chopped

1 can diced tomato, with juice

2 onions, chopped

6 garlic cloves, minced

1 can tomato paste

6 red potatoes, quartered

1 bottle of your chosen beer

1 cup beef broth

Seasonings: Salt, pepper, bay leaves, and optionally chili or paprika

Flour for dusting

Oil for sautéing


Prep the Beef: Season beef cubes with salt, pepper, and optional spices. Toss in flour, shaking off excess.

Sear the Beef: In a skillet, heat oil over medium-high. Brown beef cubes in batches, placing them in the slow cooker after each batch.

Layer the Veggies: Add the carrots, celery, onions, garlic, and potatoes to the cooker.

Add Tomatoes: Incorporate diced tomatoes and tomato paste, mixing until combined.

Pour & Season: Add beer and beef broth. Season further if desired and drop in the bay leaves.

Let it Simmer: Cook on low for 7-8 hours or high for 4-5 hours.

Taste & Serve: Once done, adjust the seasoning if required. Discard bay leaves, then serve. Pair with crusty bread or over mashed potatoes.

In this chaotic world, allow yourself a moment of solace with this Slow Cooker Beef Stew. It’s a bowlful of memories, comfort, and deliciousness waiting to be savored. Dive in and enjoy the simplicity and richness of flavors.