Ingredients
3-pound chuck roast, cut into 1 ½-inch cubes
1 (1-ounce) packet dry ranch seasoning mix
1 (1-ounce) packet brown gravy mix
1 (1-ounce) packet Italian dressing mix (or onion soup mix, optional)
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon black pepper
2 cups beef broth (or water)
4 carrots, peeled and sliced into chunks
3 potatoes, peeled and cubed
1 onion, chopped
2 celery stalks, sliced
1 cup frozen peas (added at the end)
2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
Instructions
Slow Cooker Method (recommended):
1. Prepare the meat: Trim excess fat from the chuck roast and cut into large cubes.
2. Mix seasonings: In a small bowl, combine the ranch, gravy, and Italian dressing mixes.
3. Layer ingredients:
Add the beef cubes to the bottom of the slow cooker.
Sprinkle the seasoning mix over the meat.
Add Worcestershire sauce, garlic powder, and pepper.
Pour in the beef broth.
4. Add vegetables: Place carrots, potatoes, onion, and celery on top.
5. Cook:
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until beef is tender.
6. Thicken (optional):
Mix cornstarch and water, stir into stew, and cook 15–20 minutes longer on HIGH.
7. Add peas: Stir in frozen peas during the last 10 minutes of cooking.
Stovetop Method:
1. Brown beef cubes in a large pot with a bit of oil.
2. Add all seasoning mixes, Worcestershire sauce, and beef broth. Bring to a simmer.
3. Add vegetables, cover, and simmer on low heat for 2–3 hours, stirring occasionally, until meat is fork-tender.
4. Thicken and add peas as desired.