Slow Cooker Evansville-Style Beef and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A hearty slow-cooked beef stew featuring root vegetables and a rich tomato base, inspired by the traditional comforting dishes of the Evansville region. This american-inspired beef ready in about 260 minutes pairs cut into 1-inch cubes beef chuck roast, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 1-inch cubes beef chuck roast
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and sliced into 1/2-inch rounds carrots
• 2, sliced celery stalks
• 3, minced garlic cloves
• 14 oz can diced tomatoes (canned, no salt)
• 3 cups beef broth
• 2 medium, diced into 1-inch cubes red potato
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 tbsp worcestershire sauce

Instructions

1. Step 1: Season 2 lbs beef chuck roast cubes with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and brown the beef in batches, about 3-4 minutes per side until deep golden. Transfer browned beef to the slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion, 3 minced garlic cloves, 3 sliced carrots, and 2 sliced celery stalks. Sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Transfer the sautéed vegetables to the slow cooker. Add 14 oz canned diced tomatoes, 3 cups beef broth, 2 diced red potatoes, 3 sprigs fresh thyme, 1 bay leaf, and 1 tbsp Worcestershire sauce.
4. Step 4: Cover and cook on low for 8 hours or high for 4 hours until beef is tender and vegetables are cooked through. Discard thyme sprigs and bay leaf before serving.