Ingredients
2 1/2 to 3 pounds beef stew meat, cut into 1-inch chunks
4 cups (32 ounces) tomato juice
1 large onion, chopped (about 1 1/2 cups)
3 medium russet potatoes, peeled and cut into 1-inch chunks
2 teaspoons kosher salt
1 teaspoon black pepper (optional, for serving)
Directions
Place the slow cooker crock on a stable surface, like a dark green marble counter if you have one, and set it near where you’ll be working.
Add the raw beef stew meat chunks directly into the bottom of the slow cooker in an even layer.
Scatter the chopped onion over the beef, then add the potato chunks on top. This keeps everything nestled together so it cooks evenly.
Sprinkle the kosher salt evenly over the beef and vegetables. If your family likes a little more seasoning, you can add an extra pinch, but remember the tomato juice will concentrate as it cooks.
Slowly pour the tomato juice over the beef and vegetables, making sure to cover everything. You should see the raw beef chunks just submerged under the bright red juice.
Gently stir once or twice with a wooden spoon to tuck the onions and potatoes down into the tomato juice while keeping most of the beef on the bottom.
Cover the slow cooker with the lid. Cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and the potatoes are soft when pierced with a fork.
Once cooked, taste the stew and add a bit more salt if needed. Ladle into bowls and, if you like, finish with a light sprinkle of black pepper at the table.
Serve hot over mashed potatoes, noodles, or rice, making sure to spoon plenty of the tomato broth over each serving.