Description
Tender beef chunks or ground beef cook slowly with mixed frozen vegetables, potatoes, and tomatoes in a creamy base thickened by shredded cheddar and a splash of milk. Easy slow cooker method takes 7-8 hours low with minimal chopping using Walmart pantry items. A hint of paprika enhances the beefy flavor for picky eaters who prefer bold tastes.
Cultural Background
Beef stew traces its roots to 14th-century France, where royal chef Taillevent documented early ragout-style preparations of meat simmered in liquid with vegetables. Ancient civilizations including Romans and Mesopotamians also slow-cooked meats in broths, but the hearty vegetable-and-beef combination became a staple in European peasant cooking before evolving into American comfort food. The creamy cheddar variation and slow cooker adaptation reflect mid-20th-century U.S. innovations for convenient family meals.
Recipe Info
PREP TIME: 20 minutes
COOK TIME: 7-8 hours
TOTAL TIME: 7 hours 20 minutes
SERVINGS: 8
DIFFICULTY: Easy
Ingredients
- 1.5 pounds beef chuck roast, cut into 1-inch chunks (or 1.5 pounds ground beef)
- 2 bags (16 ounces each) frozen mixed vegetables
- 4 medium potatoes, peeled and cubed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 medium onion, diced
- 3 cups beef broth
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for extra thickening)
Instructions
- If using beef chunks, optionally brown them in a skillet over medium-high heat for 4-5 minutes until seared on all sides for deeper flavor, then transfer to the slow cooker; skip for ground beef and add directly.
- Add the diced onion, minced garlic, cubed potatoes, frozen mixed vegetables, diced tomatoes with their juice, beef broth, Worcestershire sauce, salt, and black pepper to the slow cooker.
- Stir everything gently to combine, cover, and cook on low for 7-8 hours until the beef is fork-tender and potatoes are soft.
- In the last 30 minutes, stir in the shredded cheddar cheese and milk until the cheese melts fully and the stew becomes creamy; add the paprika and stir well.
- If a thicker consistency is desired, stir in the cornstarch slurry, cover, and cook on high for an additional 15-20 minutes until thickened; taste and adjust seasoning before serving.
Tips
- Brown the beef first for richer flavor and better texture, even though the slow cooker handles most of the work.
- Add the cheese and milk only at the end to prevent curdling or separation during long cooking.
- Substitute ground beef for chunks if preferred for quicker prep or toddler-friendly texture, or use any frozen veggie blend available at Walmart or Aldi.
Nutrition
Calories: 380
Protein: 28g
Carbs: 32g
Fat: 16g